Homemade Apricot Pineapple Jam
Of all my favorite jams, Apricot Pineapple is my #1 favorite. I make a bath of this jam every summer, when fresh apricots make an appearance. I love it, best, on my morning toast.
Servings 3 quarts
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!
- UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes.
- 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