Sugarless Pineapple Raspberry Apricot Jam 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.

SUGARLESS PINEAPPLE RASPBERRY APRICOT JAM RECIPE

Steps:

• To make jam: In deep, heavy, nonreactive 4-quart saucepan, combine juice, half of raspberries and all apricot pieces. Simmer over medium-low heat for 10 minutes, or until almost all liquid has evaporated. Add remaining raspberries. Reduce heat. Cover pan. Stew gently for 5 minutes. Gently shake pan to determine moisture level, but do not stir. Mixture is ready when, again, almost all moisture is evaporated, in about 5 minutes. To process jam: Fill hot, sterilized jars to within 1/8-inch of rim, taking care to keep soft, whole raspberries intact. Wipe rims clean. Attach new lids. Screw caps on tightly. Process in boiling-water bath, submerged by 1 inch, for 10 minutes. This recipe yields 3 cups.