I just love apricot pineapple jam. Plain apricot jam is great too, but there is something about the pineapple in apricot pineapple jam. They make a great combination. You can alter this recipe to be just apricots or increase the amount of pineapple, as long as the total amount of fruit is 4 cups.
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Apricot Pineapple Jam Recipe
3 c. chopped apricots
1 c. crushed pineapple, drained
5 c. sugar
4 ½ tbsp. powdered pectin*
Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Chop apricots. You don’t need to peel them for this recipe.
Place chopped apricots in a large stock pot. If you like large chunks of fruit in your jam, you can just mash them with a potato masher (if they are really ripe). If you want the fruit to be blended up, you can blend up the apricots in a blender or food processor. I like to use an immersion blender to blend mine right in the pan.
Add crushed pineapple.
Stir pectin into fruit mixture. You can also add a pinch of butter if you’d like to help reduce foaming. Bring to a boil that cannot be stirred down.
Pour sugar in all at once. Return mixture to a boil. Boil for 1 minute.
Remove any foaming from the top of the jam with a metal spoon.
Pour jam into clean, sterilized pint or half pint canning jars, leaving 1/4 inch head space. You can easily measure the headspace with this inexpensive canning funnel.
Wipe rims of jars and place sterilized rings and lids on jars, tightening finger tight.
Place in boiling water canner with water covering jars by 1 inch. Process jars for 10 minutes.
Remove jars from the boiling water canner and set on a towel on the kitchen counter to cool. Unsealed jars should be placed in refrigerator and eaten within one week. Sealed jars can be stored in a cool dark place for 1-2 years.
Yield: 3 pints or 6 half pints
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