Best 6 Apricot Pineapple Jam With Pectin Recipes

APRICOT PINEAPPLE JAM RECIPE

Steps:

• Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
• Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
• Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
• Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

APRICOT PINEAPPLE JAM

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.

APRICOT PINEAPPLE FREEZER JAM

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.

MCP® APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

APRICOT PINEAPPLE JAM

Steps:

• Wash the apricots well. Slice them in half and remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil add the remaining sugar. Continue stirring constantly and return it to a boil. When it comes back to a hard boil, continue boiling it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the rims of jars to remove any jam. Place lids on jars and screw them on tightly. Jam on the rims will keep them from sealing properly.
• Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

SURE.JELL FRESH APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit apricots; do not peel. Finely chop or grind fruit. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart saucepot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into saucepot. Add fruit protector and pectin; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)