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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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
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.
S.Lynn says
My friend gifted me a jar of this jam. I used it to make apricot bars, recipe by This Skinny Chick can Bake. I added 1/2 cup ground oats to the flour. They are heavenly. Now I can make this and have tropical fruit bars anytime. Thanks.
Debra Clark says
Oooh, lucky you! She must be a great friend. I'm so glad you found a way to make a special treat, that's awesome. Thanks for sharing!!!
RaeEllen says
Just made this jam and it turned out perfectly. Just the right sweetness. Husband loved it.
Debra Clark says
That's awesome, it's really a wonderful jam. Glad your family loves it!
Debbi says
This jam is delish! I love how the pineapple perks up the apricots and that hint of almond is beautiful.
Debra Clark says
Isn't it though? I just love the flavor of this jam! Thanks for the feedback Debbi, I appreciate that you took the time to comment!
Mary says
Hi Debra, at Bowl me Over I was wondering if you have a recipe for Apple Butter?
Debra Clark says
I do Mary - here's the recipe, https://bowl-me-over.com/instant-pot-apple-butter/ You have to try it, the recipe is AMAZING!! Now this recipe uses the Instant Pot, but if you don't have a pressure cooker, make it in the slow cooker. It will take about 10 hours. Let me know if you need further directions, I'll give you some additional pointers. Enjoy Mary!!
Tara Lightfoot says
The best apricot Pineapple jam ever and so easy....a favorite
Debra Clark says
You made my day Tara, thank you for coming back to leave a comment! Glad the jam was a hit! If you have any leftover apricots, you should try this jam next. It's amazing too! The combination of apricot and pineapple is amazing! https://bowl-me-over.com/best-apricot-pineapple-jam/
Jan says
Can I substitute fresh pineapple for the canned pineapple?
Bowl Me Over says
Jan I have never used fresh pineapple in this recipe. I believe it would work, however you'll really want to chop it up finely and be sure to save the juice and add it in as well. You'll want to use the same proportions as the recipe calls for!
Teri says
Jan I use fresh pineapple and it turns out perfect. My family loves the little tiny chunks of pineapple in the jam. I also use fresh squeezed lemon juice. I found that cooking it on high it tends to burn very easily. It take a little longer to cook on medium heat but doesn't burn if you continuously stir. Trying it now with peaches instead of apricots.
Debra Clark says
Oooh that's good to know about the fresh pineapple Teri, thank you for sharing. Thank you for that. The reason I suggest high heat is because the more quickly the jam reaches that rolling boil stage the flavor is even better. But I'm glad you found a way to work it for you. Enjoy and let me know how that peach and pineapple jam turns out!
Joan says
Joyce Try making peach, apricot, pineapple jam. I made it a few years ago & it was an instant hit.
Jenny Minnis says
Made the jam today and now feel the need to buy an apricot tree! Yum! Thank you for sharing!
carol says
BEST apricot pineapple jam ever. Thank you.
Bowl Me Over says
❤️❤️❤️ thank you Carol!
Joyce de la Rosa says
I am going to the fruit orchards hopefully this coming weekend. Specifically for apricots. Apricot-Pineapple jam has always been my favorite since I was a toddler, I’m 73 now. Smuckers is my favorite brand, (I’m sure you recognized the name since you’re a California girl), because it tasted so good. I live in Idaho now and I can’t find the A&P jam anywhere, not even off brands. I’m so glad I came across your recipe on Pinterest.
Do you have any good recipes for fresh peach jam. That’s my 2nd favorite.
Thank you so much,
Joyce de la Rosa
Bowl Me Over says
Hey Joyce, nice to meet you! Enjoy that jam, it's so amazing! If you snag some peaches, be sure to give this recipe a try! https://bowl-me-over.com/ginger-curry-peach-jam/ the flavors are light and delicate!
Priscilla says
This is my second year using this recipe. Family loves it, easy directions. Less sugar is also great!!
Norma says
Ok I’m new at this, do I boil the jar with the water covering the whole jar?
Bowl Me Over says
Yes, that's correct. I'm sorry that wasn't clear! Place a large of water pot on the stove. Bring it to a boil. Add the filled jam jars with the lids screwed on really tight. Boil for 10 minutes. Carefully remove the jars and allow to cool completely. I usually remove and set them on a towel over a cutting board. The jars are the hottest thing ever. Be careful and enjoy the jam Norma!
Jonnie says
Have you checked into a steam canner... Much better way to can I think no mess. Can't wait to try your recipe. Lost mine years ago
Bowl Me Over says
I've never used a steam canner Jonnie, I'll check it out! Enjoy the jam, it's delicious!
Linda says
Can I substitute the box of pectin with liquid pectin in this recipe?
Bowl Me Over says
No, liquid pectin would require more sugar. I would only use the low sugar pectin the recipe calls for.
Marcie says
So you don’t need to take the peels off… is this correct?!
Bowl Me Over says
Yes that's correct Marcie - no need to peel the apricots.
SUSAN CORCORAN says
Would it be possible to substitute regular pectin for the low sugar pectin?
Bowl Me Over says
If you did you would need to increase the sugar. The interior of the regular pectin package may have instruction for how much sugar to use for apricot jam, I would whatever they suggest. Having said that, I haven't tried it myself. I would think that would work.
Bee says
Can I use this recipe as freezer jam as well?
Debra Clark says
Great question, unfortunately I've never tried freezing it. I'm not sure if it would change the texture or not.
Nikki Lee says
Your jam recipes are absolutely delicious! This one is on my list to make with my sister in law!
Michaela Kenkel says
This one is next on my list!! Your jam recipes are my favorite!
Kylee says
this looks so amazing!! There's something so GOOD about apricots, right? I want to go apricot picking!
jennifer stewart says
I can think of so many things to use this jam on! How fun to get to go apricot picking! I have never been to an apricot orchard but I would love to go!
Sandra Shaffer says
I love all your jams and super excited to try this one. I'm thinking of making in advance so I can share during the holidays as hostess gifts!
Julie Menghini says
This jam is amazing! I can't wait to slather it over my English muffin each morning. At this rate, I'm going to need about a dozen jars!
Brandi Burgess says
There is nothing I can think of better than a peanut butter and jelly sandwich with homemade jam!
Lois says
This is just a wonderful jam and so easy t make. Love it. Give it a try.
Bowl Me Over says
Thanks Lois, I knew you'd love this jam!
Curtis says
Hello. Can you please send me the apricot jelly recipe. There are so many adds on this page it’s hard to make out the recipe. My email address is curtis.rocks@yahoo.com
Thank you so much.
Bowl Me Over says
Hi Curtis - I just sent it over. In the future, just click on the jump to recipe button at the top of the blog. You'll alleviate all the ads and details for the recipe.
Bobbie Green says
I'm using Dole crushed pineapple, so my question is do I drain off the juice? Please and thank you 😊
Bowl Me Over says
No need to drain the pineapple Bobbie - just measure out 2 cups of pineapple and juice.