Best 4 Apricot Pineapple Jam Recipes

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Apricot pineapple jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or as a glaze for chicken or fish. It's also a great way to use up ripe apricots and pineapples when they're in season. Making apricot pineapple jam is a relatively easy process, but it does require some time and attention to detail. In this article, we'll provide you with a step-by-step guide to making apricot pineapple jam, as well as some tips and tricks for ensuring that your jam turns out perfectly.

Here are our top 4 tried and tested recipes!

APRICOT PINEAPPLE JAM



Apricot Pineapple Jam image

Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.

Provided by Taste of Home

Time 1h30m

Yield 5 cups.

Number Of Ingredients 5

12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar

Steps:

  • In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

APRICOT PINEAPPLE FREEZER JAM



Apricot Pineapple Freezer Jam image

This recipe was given to me by a friend. We have not made it ourselves yet, but tasted hers; and it was divine. She used jelly sized jars; about 1 cup.

Provided by Amy Alusa

Categories     Jams & Jellies

Time 20m

Number Of Ingredients 6

1 1/2 c pitted apricots, chopped
1 can(s) (8 oz) of crushed pineapple, undrained
1 Tbsp fresh lemon juice
5 c granulated sugar
3/4 c water
1 box sure jell fruit pectin

Steps:

  • 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
  • 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
  • 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
  • 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
  • 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

APRICOT PINEAPPLE JAM WITH PECTIN RECIPE - (4/5)



Apricot Pineapple Jam with Pectin Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 5

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

Steps:

  • EQUIPMENT NEEDED: 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) 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.

PINEAPPLE-APRICOT JAM



Pineapple-Apricot Jam image

Flecked with snippets of tropical fruit, this jam is a delight for gift givers and receivers. Once you try a spoonful, you'll agree that the little taste of paradise in every jar makes this jam such a popular present.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 80

Number Of Ingredients 7

1 jar (6 ounces) maraschino cherries, drained and 1/3 cup syrup reserved
1 can (20 ounces) crushed pineapple in syrup, undrained
6 ounces dried apricots, cut into fourths (about 1 cup)
1/4 cup water
3 1/2 cups sugar
2 tablespoons lemon juice
1 pouch (3 ounces) liquid fruit pectin (from 6-ounce package)

Steps:

  • Chop cherries; set aside. Heat reserved cherry syrup, the pineapple, apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until apricots are tender.
  • Stir in sugar, lemon juice and cherries. Heat to rolling boil over high heat, stirring occasionally. Boil and stir 1 minute; remove from heat. Stir in pectin.
  • Immediately pour mixture into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving.

Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

Tips:

  • Use ripe apricots and pineapples for the best flavor.
  • If you don't have fresh fruit, you can use frozen or canned apricots and pineapples.
  • Be sure to use a large enough pot so the jam doesn't boil over.
  • Stir the jam frequently to prevent it from sticking to the bottom of the pot.
  • Use a candy thermometer to check the temperature of the jam. It should reach 220 degrees Fahrenheit (105 degrees Celsius) before you remove it from the heat.
  • Pour the jam into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 10 minutes to prevent spoilage.
  • Store the jam in a cool, dark place for up to 1 year.

Conclusion:

Apricot pineapple jam is a delicious and versatile condiment that can be enjoyed on toast, waffles, pancakes, or yogurt. It can also be used as a filling for pies, tarts, and pastries. With its sweet and tangy flavor, apricot pineapple jam is sure to be a hit with everyone who tries it.

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