An upgraded version of an old-fashioned recipe, this Pineapple Apricot Jam has the perfect balance of sweet and tart.
- 2 Pounds Ripe Apricots, pitted and cut into ½” pieces. Fresh or frozen.
- 1 pound Fresh Pineapple Chunks, cut into ½” pieces. Fresh or frozen.
- 2 cups Sugar
- ½ cup Water
- 2 Tbsp Lemon Juice
- ½ cup fresh grated Granny Smith Apple
- In a Dutch oven or a stock pot, bring half of the apricots, sugar, water, and lemon juice to a boil. Reduce the heat to low and allow the jam to simmer. Stir frequently for about 25 minutes, or until the mixture has started to thicken. Add in the remaining apricots, pineapple, and shredded apple. Continue to simmer for another 25 minutes, breaking up the larger pieces with a potato masher if needed.
- Bring the mixture up to 217-220 degrees when measured on an instant read thermometer
- To can the jam, wash jars and keep warm in a hot pot of water. Place a dish towel on the counter, and using a jar lifter, remove the jars and drain them of water. Place them upside down to dry momentarily. Ladle the hot jam into the hot jars, leaving ¼” headspace in the jars. Slide a skewer around the inside of the jar to pop any air bubbles that may have formed. Wipe the rim of the jar clean, add the lids and screw on the rings until fingertip-tight, being careful not to over tighten.
- Lower the jars into a boiling pot of water. When the water returns to the boil, set the time for 10 minutes (if your altitude is below 1,000 feet.) Up the time to process to 15 minutes (between 1,001 and 3,000 feet), 20 minutes (between 3,001 and 6,000 feet), and 25 minutes (above 6,001 feet).
- Remove the lid from the pot, and turn off the heat. Allow the jars to cool in the water for 5 minutes, then using a jar lifter remove the jam from the hot water bath, and cool on a towel on the counter. Jars will make a popping sound as they cool to indicate that they have sealed. Cool completely and store for up to a year. Ready to eat whenever you are ready!
Keywords: jam recipe, canning recipe