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 3 pints
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.