Moms Apricot Pineapple Marmalade Recipes

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APRICOT PINEAPPLE MARMALADE



Apricot Pineapple Marmalade image

An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.

Provided by Ronalynne

Categories     Fruit

Time 1h20m

Yield 8 cups, 30-40 serving(s)

Number Of Ingredients 5

1 1/2 kg fresh apricots (3.25-3.5 lbs.)
398 ml can crushed pineapple, drained
2 tablespoons finely grated orange zest
5 cups sugar, divided use
1 box Certo, light pectin crystals

Steps:

  • Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
  • Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
  • Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.

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

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.

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