PINEAPPLE-APRICOT JAM
I had all these apricots and cans of pineapple and since I was in the mood for making jelly and jam, I looked around the net and found this recipe. It is amazingly wonderful. My son-in-law fell in love with it.
Provided by CoolMonday
Categories Fruit
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Wash four 1/2 pint jars, lids and bands in hot soapy water, rinse well with warm water.
- Submerge in boiled water, off heat, until ready to use.
- Mix pineapple with syrup, apricots, and sugar in large pan.
- Bring to boil, stirring occasionally, reduce heat and simmer 10 minutes.
- Stir in gelatin and simmer 10 minutes longer, stirring occasionally.
- Skim off an foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of top.
- Wipe jar rims and threads with wet cloth.
- Cover jars with lids and screw bands on tightly.
- For water bath, place jars in boiling water for 10 minutes. Water should be 1-2 inches above jars.
- Allow to cool and check lids. They should be concave and not pop up when pressed in the center.
- Refrigerate after cooling if not using the water bath.
Nutrition Facts : Calories 383.4, Fat 0.2, Sodium 102.7, Carbohydrate 97.5, Fiber 2.8, Sugar 93.2, Protein 2.9
APRICOT PINEAPPLE JAM
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
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.
PINEAPPLE-APRICOT JAM
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
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
APRICOT PINEAPPLE FREEZER JAM
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
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.
ANYTIME APRICOT/PINEAPPLE FREEZER JAM
I love freezer jam! My mother made freezer jam every year and we had it all year long. This keeps in the freezer for 1 year. It will keep in the refrigerator for 3 weeks. My Strawberry Freezer Jam is a basic recipe but my Apricot Pineapple Freezer jam is one you can make all year round and still get that fresh homemade flavor....
Provided by Tammy T
Categories Jams & Jellies
Time 33m
Number Of Ingredients 6
Steps:
- 1. First: clean and wash your jars your using in hot soapy water and let dry thoroughly. Get together all ingredients as once you get started, it all goes pretty fast.
- 2. Chop your drained apricots to small chunk sizes. If some come out mashed, its ok. It will all taste good. Important: Measure exactly 1 &1/2 cups of the chopped apricots and add it into a bowl for mixing ( you will have some of the canned fruit left over but you can use it for something else)
- 3. Add the can of pineapple with the juice into the bowl with the apricots. Add the lemon juice to the bowl. Mix well.
- 4. Stir in the sugar and let stand for 10 minutes. It is important you let it stand. Stir it occasionally.
- 5. Mix the water and the pectin in a small pan and bring it to a boil over high heat, stirring constantly. Once it boils, let it boil for 1 minute. Take off the stove and pour it into the bowl with the fruit mixture. Stir in well so that all the sugar is dissolved and mixed. It will start to thicken. Immediately fill your jars to about a half inch from the top. Clean off your jars with a clean wet cloth - especially around the top outside rings so that the lid does not get stuck when you go to open the jar. Apply the lids. Let the jars stand on a counter or table for 24 hours. Then put in the freezer to keep. When you take a jar out, let it thaw in the refrigerator, stir it the first time you open it and enjoy!
- 6. Note**** I learned through the Cooks Cooking show that for jams or jellies, it is best to use bottled lemon juice rather than fresh lemon juice because of the acidity of fresh lemons can not be known as it varies for each lemon so it is best to use the bottled version.
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