APRICOT PINEAPPLE JAM RECIPE
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
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
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.
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
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