Certo Apricot Pineapple Jam Recipes

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APRICOT PINEAPPLE JAM RECIPE



Apricot Pineapple Jam Recipe image

Old Fashioned Apricot Pineapple Jam - sweet and mellow with bright fruit flavors and just a hint of almonds. It is so good, you'll be enjoying it long after the apricots are gone!

Provided by Deb Clark

Categories     Jams and Jellies

Number Of Ingredients 6

4 cups apricots (chopped)
2 cups crushed pineapple (with juice)
4 cups sugar
1/4 cup lemon juice
3/4 tsp almond extract
1 box low sugar sure jell (this is the one in the pink box)

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.

Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 tbsp

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.

PINEAPPLE-APRICOT JAM



Pineapple-Apricot Jam image

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

1 (20 ounce) can crushed pineapple in syrup
8 ounces dried apricots (slice very thin)
2 cups sugar
1 (6 ounce) package orange gelatin

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

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