Apricot-Pineapple Jam Recipe for Ball Automatic Jam and Jelly Maker
Of all my favorite jams, Apricot Pineapple is my very favorite. I make a bath of this jam every summer, when fresh apricots make an appearance. I love it, best, on my morning toast. I make this using a Ball Automatic Jam and Jelly Maker.
Servings 96 tablespoons
Calories 33kcal
Equipment
- 3 Sterilized Canning Jars and lids sterilized, with bands and lid
- Automatic Jam & Jelly Maker Sadly, no longer made by Ball Canning
- FreshTech Automatic Canning Pressure Cooker Sadly, no longer made by Ball Canning
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.
Notes
Total Yield for Ball FreshTech recipe is 3 pints/32 Tablespoons per pint
Nutrition
Calories: 33kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.1mg