Apricot Pineapple Jam Recipe

Directions

• Prepare the Fruit:
• Pit and chop the apricots into small pieces. Set aside.
• Peel, core, and chop the pineapple into fine chunks.
• For a smoother texture, you can use a masher or pulse the fruit in a food processor briefly.
• Cook the Fruit Mixture:
• In a large pot, combine the chopped apricots, pineapple, and lemon juice. Stir well to combine.
• Slowly add the sugar, stirring constantly to ensure it dissolves.
• If using pectin, stir it into the mixture at this stage.
• Bring to a Boil:
• Over medium-high heat, bring the fruit mixture to a boil, stirring frequently to avoid sticking.
• Once boiling, reduce heat to medium and continue to simmer for about 30-40 minutes, or until the mixture thickens.
• Stir occasionally, mashing larger chunks if desired, and skim off any foam that rises to the top.
• Check for Doneness:
• To test if your jam has reached the right consistency, spoon a little onto a chilled plate. If it sets and wrinkles when you push it with your finger, it’s ready.
• If it’s still runny, continue cooking for another 5-10 minutes and test again.
• Jar the Jam:
• Using a ladle and a canning funnel, carefully transfer the hot jam into sterilized jars, leaving about 1/4 inch (6 mm) of headspace.
• Wipe the rims clean, then seal the jars with lids and rings.
• Process the Jars:
• If you’re planning to store the jam long-term, process the jars in a boiling water bath for 10 minutes.
• Remove from the water bath using a jar lifter, and let them cool on a towel. You’ll hear the lids pop as they seal.
• Store and Enjoy:
• Once cooled, check the seals by pressing down on the center of the lids. If they don’t pop back, the jars are sealed.
• Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jam in the fridge and use within 3 weeks.