Description
Ingredients
For this sunshine-in-a-jar apricot pineapple jam recipe, you’ll need:
- 4 cups fresh apricots, pitted and chopped (about 2 pounds whole)
- 2 cups fresh pineapple, cored and finely chopped (about half a medium pineapple)
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon unsalted butter (reduces foaming)
- 1 box (1.75 oz) powdered fruit pectin
Instructions
Before diving into the fruit preparation, get your canning setup ready. Fill your water bath canner about halfway with water and begin heating it. Wash your jars with hot, soapy water, rinse well, and keep them warm. I place mine on a cookie sheet in an oven set to 200°F. Place the lids in a small saucepan with water and heat them gently (but don’t boil).
Wash, pit, and chop your apricots into small pieces. You want them to be about 1/4 to 1/2 inch in size. For the pineapple, remove the core and chop it into even smaller pieces—almost minced. The smaller your pineapple chunks, the more evenly they’ll distribute through your apricot pineapple jam recipe.
I’ve learned from experience (and a few chunky batches) that taking extra time during this prep stage makes for the perfect texture in your final jam!
In a large, heavy-bottomed pot (I use my beloved 6-quart Dutch oven), combine the prepared apricots, pineapple, lemon juice, and butter. Measure your sugar into a separate bowl but don’t add it yet.
Sprinkle the pectin over the fruit mixture and stir to combine. Bring this mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.
Once your fruit mixture has reached a full boil, add all the sugar at once, stirring quickly to dissolve. The mixture will cool down temporarily, but keep stirring and bring it back to a full rolling boil (a boil that doesn’t stop when stirred).
Once it returns to a full rolling boil, set your timer for exactly 1 minute. This timing is crucial for getting the perfect set in your pineapple apricot jam recipe!
After the 1-minute hard boil, remove your pot from the heat. Skim off any foam with a metal spoon. To test if your jam will set, place a small plate in the freezer before you start cooking. Drop a small spoonful of hot jam onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles slightly, it’s ready! If it’s still runny, boil for another minute and test again.
Using a ladle and funnel, carefully fill the hot jars with your apricot pineapple jam, leaving 1/4 inch of headspace. Run a plastic or wooden tool (never metal) around the inside of each jar to remove air bubbles. Wipe the rims with a clean, damp cloth to ensure a good seal.
Place the lids on the jars and screw on the bands until fingertip tight. Using a jar lifter, carefully lower the filled jars into your water bath canner. Make sure they’re covered by at least 1 inch of water. Cover and bring to a gentle boil. Process half-pint jars for 10 minutes (adjust for altitude if necessary).
After processing, carefully remove jars and place them on a towel-lined counter where they can rest undisturbed for 24 hours. You’ll hear the satisfying “ping” as each jar seals! After 24 hours, check the seals, label with date and name, and store in a cool, dark place for up to a year.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Jams
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
Keywords: apricot pineapple jam recipe, homemade fruit jam, canning jam, pineapple apricot jam, summer jam recipe