Ball Automatic Jam and Jelly Maker Instructions
Of all my homemade jams, Apricot Pineapple is my very favorite. I make a batch of this jam every summer, when fresh apricots are in season. I love this jam, best, on my morning toast. You can make this on a stove, or using a Ball Automatic Jam and Jelly Maker (both instructions are included).
NOTE: This blog post has been updated with newer photos, and recipe edits.
Small Batch canning has become an annual summer kitchen project, for me. Strawberries, Peaches, Olallieberries and Apricots are in season, and I want to preserve them for our morning toast. Canning isn’t as complicated as it once was, back in the days of our grandparents. You no longer need to melt wax to seal in the jam. Today’s jars come with self-sealing lids. It couldn’t be easier!
Fresh pineapple is so easy to slice with this handy dandy pineapple corer and slicer!
How easy is that?!
Using a food processor, pulse the pineapple until chunky. Empty the pineapple into a large measuring bowl.
To prep the apricots, start a large pot of water to boiling. In the meantime, cut an “X” to the bottom of each apricot. Set up a bowl of ice water.
Once the water comes to a boil, plunge the apricots in the water for 2-3 minutes. Remove the apricots and place them into the ice bath. The apricot skins should peel off very easily. Remove the pits and chop into chunks. Add them to the now empty food processor, and process until slightly chunky– not pureed.
This is a little shy of 6 cups of fruit. I wanted 5 cups of apricots and one cup of pineapple = 6 cups total fruit. I reserved the juice from both fruits, which equals 3/4 cups.
In a big pot, add the fruit, fruit juice, one box of fruit pectin (I used MCP low-sugar pectin) and 1 1/2 cups sugar. Allow that to come to a boil, and then slowly add the 4 1/2 cups sugar.
Bring the fruit to a rolling boil (212F). I did the plate test, to make sure it had jelled. You can click here, if you’d like to see step-by-step how to make jam.
Using The Ball Automatic Jam and Jelly Maker
A few years ago, Ball Canning sent me an Automatic Jam and Jelly Maker. I absolutely love it! This is perfect for small batches of jams and jellies. This is truly an automated way to make jams and jellies. It stirs the fruit, beeps when it’s time to add the sugar, and cooks the recipe at the right temperature. So easy!
Once the jam is ready, simply spoon into sterilized glass jars.
Allow the jam to completely cool. Once a jar is opened, keep refrigerated.
Using a water bath (fancy word for large pot, with a canning rack and boiling water), carefully place the jar on a rack and process for 5 minutes.
The photo above, is a Ball FreshTECH Automatic Home Canning System that was also sent to me, years ago. Sadly, it is no longer made, or I’d share a link for you. I use this every year, and will be very sad if it ever breaks. This wonderful gadget uses just a few inches of water, and pressure, to process jams, jellies, pickles… you name it.
TASTING NOTES: This jam is amazing, I tell you! One bite gives you the sweet taste of apricot, with just the right amount of pineapple… it compliments the fruit, but does not overpower it. It’s delicious to use as a dip with Coconut Chicken, or with German Rohr Nudeln.
Homemade Apricot Pineapple Jam
Equipment
- Water bath canning pot and rack.
- Clean jars, lids and rims.
- Clean towels, long tongs and a jar lifter (or tongs with rubber grips)
- Pot of water for metal lids and rims.
- Bowl of ice water (to remove apricot skins)
Ingredients
- 5 cups of apricots (approximately 12 apricots, skins removed and pitted, about 4 pounds) and chopped
- 1 medium sized pineapple peel and core removed (about 1 cup)
- 1 box pectin
- 6 cups sugar divided (4 1/2 cups and 1 1/2 cups)
- 1 pat butter
Instructions
PREPARE THE APRICOTS:
- To easily remove apricot skins, cut a small “x” at the bottom of each fruit.
- Gently dunk into a pot of boiling water for 1-2 minutes.
- Remove, with a slotted spoon.
- Starting with the “x”, peel the skins off by sliding with your thumbs. It’s that easy!
- Remove, allow to cool until safe to hold in your hand. Grab the skin on the “x” and pull off. Easy!
- Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth– not pureed. You want bits of apricot for texture.
- Strain the apricots and reserve the juice.
PREPARE THE PINEAPPLE:
- NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best.
- Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier.
- I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it’s fine but not pureed.
- Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice.
- In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil.
- Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn't stick.
- Bring to a gel stage (approximately 10 minutes).
- I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.
- Pour into sterilized clean class jars with lids.
- Set the filled jars in a rack, covered by at least 2″ of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.
- Remove from the pot, carefully, with a jar lifter onto a clean towel.
- Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.
- If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.Edit my recipe
Apricot-Pineapple Jam Recipe for Ball Automatic Jam and Jelly Maker
Equipment
- 3 canning jars sterilized, with bands and lid
Ingredients
- 4 Tbsp Ball Brand Realfruit Classic Pectin
- 8 apricots peeled, pitted and chopped
- 1 pineapple cored and sliced into chunks
- 3 cups sugar
- 1 tsp fresh lemon juice
- 1 tsp butter
Instructions
- To the "pot" evenly spread the pectin.
- Add the processed fruit and spread evenly. Add the lemon juice and butter.
- Turn on the machine, and wait for the BEEP to add the sugar.
- Slowly add the sugar, and place the glass lid on.
Processing the jam
- Once the jam is ready, carefully spoon the hot jam using a funnel into pint jars.
- If using the Ball AutoCanner (sadly, it's discontinued) press JAMS and #1 and Start, to process the filled jars.
- Otherwise, process the filled jars using the water canning method.
- Allow the jam to completely cool. Tighten the seal and store. Once a jar is opened, keep refrigerated.
I am so loving these jam posts. It is so inspiring. I wanna win, how can I bribe you?
I am so afraid of Apricots, I am not even sure I have eaten a raw one, how pathetic is that!
You are definitely becoming the jam expert!
I love my pineapple slicer/corer too. So impressed with all the jam!
Great pictures!
Another lovely jam, it looks so tasty!
I LOVE making jam, but have never tried this! I think I will make some as soon as I get a free weekend. Thanks!
I bet this combination is wonderful. I'm off to read your newer posts!
What a lovely looking jam! I love pineapples and apricots a lot so I'll love this jam too! Looks so yum!
Dear Debby
Congratulation for your blog! Fantastic recipies!
I loved your apricot jam but to make it I need to know how much is a box of pectin in grams, cause I am brazilian.
Thanks!
I followed a link to this recipe for the jam from would you believe of all things a posting and recipe for Baba Au Rum! The baker of this delicious French bistro pastry uses the jam as a glaze on the cake and she states that she absolutely ADORES this recipe for the jam. All I know is that it looks incredible on the cake. I tend to use jams, preserves and even jellies more in baking (regular, not gf that I do for others) than I do like I did as a kid as jelly bread or even on ordinary toast. I have to eat gluten free now and so far I haven't discovered a gf (gluten free) bread I consider edible enough to eat just as toast. I've spent the past winter and spring reorganizing every food product, cake decorating, gingerbread house candy item, and baking ingredient into a jar or freezer bag organization system and obtaining upright freezers for ALL of the gluten free flours, whole wheat flours, nuts, coconut, and even ordinary flours, etc. I often buy AP flour and sugars in 50 pound lots. Now that this is mostly done I hope to start making my own gf breads and other pastries and when I finally find one I like then I can bake in bulk and freeze them. I have a feeling I'm going to be very glad I discovered your site. It looks very interesting. I do have one question however. Is there a link for a "printable" recipe for the jam that I missed? Or, do I need to just created my own written version in order to save it for future use? thanks!