Old Fashioned Apricot Pineapple Jam - sweet and mellow with bright fruit flavors and just a hint of almonds. Low sugar
Next time try this Sure-Jell Strawberry Jam Recipe, it's everyone's favorite!
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Apricot Pineapple Preserves Recipe
Every year in the spring, Dan and I visit a u-pick apricot farm just south of Fresno and pick our fill of the fruit. Usually about 30 pounds and not one will ever go to waste! (only to waist if you know what I mean! 🤣)
I made several batches of Apricot Jam this year. We've had lunches filled with PB&J's all summer long. But I have another jam and all of our lunches are filled with fresh fruit for the next month. It's such a treat!
The recipe I'm sharing today combines fresh apricots and canned crushed pineapple. It's an old-fashioned recipe that I've adapted from my friend Michelle.
My buddy Michelle is a Master when it comes to making jams and jellies. She makes hundreds of jars each year, gifting many. If you're lucky enough to receive one you know it's a jar of love!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- apricots
- canned crushed pineapple
- sugar
- lemon juice
- almond extract
- one box low-sugar sure-jell pectin
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Pit apricots - Slice the apricots in half and 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.
- Measure 4 cups of sugar. Remove ¼ cup of the sugar and mix fruit pectin with it. Sprinkle it into the apricots, mix well again and set it on the stove on high heat. Bring to a full rolling boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar. Continue stirring the fruit mixture constantly and return it to a boil.
- When it comes back to a hard boil, continue boiling 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 on the top.
- Place lids on jars and screw them on tightly.
- Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
FAQ's
No, there's no need to peel the apricots. You'll simply slice them in half and remove the stone. Then give them a good rough chop.
Properly sealed and processed, this jam will last six months to a year. Now I'm here to tell you that it won't last that long in your pantry at all because it will be gobbled up so quickly!
Once you've opened the jar and broken the seal it should be refrigerated. If you leave it on the counter (after opening) it will only last about two weeks. Pop it in the fridge after opening.
If there is mold on top of the jam or an odor, it's obviously spoiled. It's best to discard the jar.
Things to know
Jams and jellies are easier to make than you think, so don't be intimidated - you got this!
- Before you get started, wash jars in hot soapy water.
- Place jars in a boiling-water canner to sterilize.
- Don't use a metal spoon to stir the jam, it will get hot! Use a wooden spoon.
- Be sure to wipe jar rims to remove any jam before adding the lids and screw bands on so they will seal.
Here I share all my tips and tricks, answering any question you may have about how to make
Fruit jam and jelly is perfect for the beginning canner and may be made at home without a whole lot of special equipment!
Related recipes
These homemade jam and jelly recipes are the most popular on my blog. They are tried and true recipes that I know you'll really enjoy!
- Mango Jam Recipe - sweet mangos combined with Caribbean spices. This sweet jam is a little tropical and absolutely delicious!
- Pepper Jam Recipe - easy to make with step by step instructions. With just a hint of spice, it's great on aa muffin and it makes a wonderful glaze for chicken or pork!
- Strawberry Rhubarb Jam - sweet tart, this jam is a real treat!
- Mandarin Orange Jelly - if the sun was squished into a jar, I'm sure it would taste just like this!
Click for the best Gourmet Jam Recipes and here if you want all of the tips and learn how to make jam and jellies.
Serving suggestions
This makes the best peanut butter and jelly sandwiches! If you love a good pb&j sandwich, top it off with pineapple apricot jam - it's amazing!
Fabulous on aan English Muffin!
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Apricot Pineapple Jam Recipe
Ingredients
- 4 cups apricots chopped
- 2 cups crushed pineapple with juice
- 4 cups sugar
- ¼ cup lemon juice
- ¾ teaspoon almond extract
- 1 box low sugar sure jell this is the one in the pink box
Instructions
- 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.
Barbara H says
Hi Debra, it is not time for fresh apricots here so was wondering if I can used dried? Heard I need to soak them over night and put them in boiling water. Any suggestions?
Debra Clark says
I have not made this jam with dried apricots, Barbara so I can't say for sure. However I think you would be very successful using dried. I would soak them well and drain. Because they are so concentrated, I'd use 3 cups of chopped apricots. Proceed as directed for the recipe. Let me know how it turns out. I think it will set up nicely and be fantastic. Good luck Barbara! Let me know how it turns out for you!
R. Kay says
Delicious!😋
I left 1/2 of the apricots in quite big chunks and only cut the smaller ones in half. Much, much tastier than commercially made jam.
Debra Clark says
Great tip R., thanks for sharing. I'm so glad you're enjoying the jam!
piney34 says
I made this recipe for the first time. Came out perfect, loved the almond flavor and the less sugar option!
Debra Clark says
That's awesome, thanks for sharing!! Be sure and check the other jam recipes. Most of the ones I have on the blog are low sugar as well!