Looking for a jam that bursts with both sweetness and tang? This apricot pineapple jam is the perfect blend of juicy apricots and tropical pineapple, offering a deliciously unique twist on traditional jam recipes. It’s easy to make, and you’ll only need a few simple ingredients. Whether you’re spreading it on toast, serving it with cheese, or gifting a jar to a friend, this jam is sure to be a hit!
Recette de confiture d'abricots et d'ananas
6
jar15
minutes40
minutes51
kcal55
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1.5 kg 3 1/3 lb fresh apricots
1 1 medium pineapple
1 kg 2 1/5 lb sucre cristallisé
60 ml 1/4 tasse jus de citron
50 g 1 3/4 oz fruit pectin
Equipement
Grand pot- Cuillère en bois
- Masher
- Canning jars
- Canning funnel
- Ladle
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.
Notes
- Use ripe, but firm apricots and pineapples for the best flavor. Overripe fruit can result in mushy jam.
Can I use canned or dried apricots and pineapple instead of fresh?
Yes, but fresh fruit provides the best flavor and texture. If you use canned, make sure it’s packed in juice, not syrup, and reduce the sugar in the recipe. Dried fruit can be rehydrated, but it will change the texture and may result in a thicker jam.
