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Apricot Pineapple Jam Recipe by Chef Mia

Apricot Pineapple Jam Recipe

This sunshine-bright apricot pineapple jam combines fresh apricots and crushed pineapple with pectin for a tropical, lightly sweet spread that sets beautifully. It is made in one pot in under an hour and yields several jars of jam that are shelf-stable for up to 18 months when water-bath canned. Serve on toast, Reka bread, biscuits, or spooned over yogurt.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 5 half-pint jars
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh apricots pitted and roughly chopped; slightly underripe preferred
  • 1 can (20 oz) crushed pineapple drained
  • 3 cups granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 packet (1.75 oz) powdered fruit pectin

Method
 

  1. Prepare a water-bath canner and sterilize jars and lids by simmering in boiling water for 10 minutes. Keep warm until ready to use.
  2. Combine chopped apricots, drained crushed pineapple, and lemon juice in a large heavy pot. Mash the fruit slightly with a potato masher or the back of a spoon.
  3. Stir in pectin until dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  4. Add all the sugar at once and return to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim any foam from the surface.
  5. Test the set: drop a small spoonful onto a chilled plate. If it wrinkles when pushed, the jam is ready. If not, return to a boil for 1 more minute.
  6. Ladle hot jam into prepared sterilized jars, leaving 0.25 inch headspace. Wipe rims clean, apply lids and bands finger-tight, and process in a boiling water bath for 10 minutes.
  7. Remove jars and let cool undisturbed on a towel for 24 hours. Check seals — properly sealed lids will not flex. Label and store in a cool, dark place.

Notes

Storage: Properly water-bath canned sealed jars are shelf-stable up to 18 months. Once opened, refrigerate and use within 3 weeks. Tip: Use slightly underripe apricots — they contain more natural pectin which helps the jam set. Do not add salt to the jam early; taste only at the end. Check the set with the wrinkle test: put a small spoonful on a chilled plate, push with your finger — if it wrinkles, it is ready. Variation: Add 1 tsp of freshly grated ginger for a spicy-tropical twist, or 1 tsp of vanilla extract at the end for a dessert-style jam.