Old Fashioned Apricot Pineapple Jam is one of those recipes that quietly steals the show. It's sweet, mellow, and packed with bright fruit flavor, with just a little hint of almond that makes people stop mid-bite and ask what that is. This low-sugar version lets the fruit shine, and once you've got a jar in the fridge, suddenly everything from your morning English muffin to a quick PB&J, feels a little more special.
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Apricot Pineapple Preserves Recipe
When we lived in Fresno, springtime meant a visit to a u-pick apricot farm. Dan and I come home with way more fruit than two people should probably have. Usually about 30 pounds, and not one goes to waste (only to waist, if you know what I mean 🤣).
I end up making several batches of jam, and let's just say PB&J becomes a full-on lifestyle around here. It's such a treat!
This version combines fresh apricots with canned crushed pineapple - an old-fashioned recipe from my friend Michelle.
Michelle is an absolute pro when it comes to jams and jellies. She makes hundreds of jars every year and gifts them out like edible gold. If you ever get one, you know it's something special.
Old Fashioned 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.
Notes
Nutrition
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Ingredients
This recipe keeps things simple with easy-to-find ingredients, but each one plays an important role in getting that classic jam texture and bright flavor.
- Apricots - ripe and slightly soft will give you the best flavor
- Crushed pineapple - adds sweetness and a little extra juiciness
- Sugar - balances the tartness and helps the jam set
- Lemon juice - brightens everything up and helps with preservation
- Almond extract - just a touch gives this jam its signature flavor
- Low-sugar pectin - helps it thicken while keeping the sugar in check
Exact measurements are in the printable recipe card.
Quick tips for success
- Use ripe apricots for the fullest flavor.
- Don't skip the fresh lemon juice, it helps the jam set properly.
- Stir constantly once it starts boiling to prevent scorching.
- Measure carefully so the texture turns out just right.
- Wipe jar rims clean before sealing so they close tight.
FAQ's
Nope, no peeling needed. Just slice them in half, remove the pit, and give them a rough chop.
Properly sealed and processed, it will last 6 months to a year. Realistically though? It disappears way faster than that.
Yes. Once the seal is broken, store it in the fridge. If left on the counter, it will only keep for about two weeks.
If you see mold or notice an off smell, it's time to toss it.
Before You Start
Making jam is easier than it looks, and once you've done it once, it all clicks.
Start by washing your jars in hot, soapy water and having everything measured and ready to go-this recipe moves quickly once it hits a boil. Use a wooden spoon for stirring, and be sure to wipe the rims of your jars clean before sealing so they close properly.
A simple boiling water bath is all you need to seal the jars, no fancy equipment required. This is a great place to start if you're new to canning.
If you're new to making jam or just want a little extra guidance, I've put together a full jam-making guide that walks you through everything step by step. It covers the basics, answers common questions, and gives you the confidence to tackle recipes like this without overthinking it. The good news? You don't need a bunch of fancy equipment, just a few simple tools and you're ready to go.
More jams to fill your pantry
If you're in a jam-making mood, there are plenty of other flavors to try next. A batch of mango jam brings a little tropical twist with warm Caribbean spices, while pepper jam adds just a hint of heat and doubles as a great glaze for chicken or pork. For something classic, strawberry rhubarb hits that sweet-tart balance just right, and mandarin orange jelly is bright and citrusy. I always say it's like sunshine in a jar!
If you're ready to keep going, check out my collection of gourmet jam recipes next.
Ways to Use Apricot Pineapple Jam
Spread it warm over an English muffin or a slice of toast and call breakfast handled. It's a natural fit for a classic PB&J, but it also plays really well with buttered biscuits, croissants, or even tucked into a grilled sandwich for a sweet-savory twist.
For something a little different, spoon it over cream cheese with crackers for an easy appetizer, or brush it onto chicken or pork as a quick glaze. It's also surprisingly good swirled into yogurt or oatmeal when you want something a little extra without much effort.
And if you're feeling a little fancy, add a dollop to a charcuterie board-it pairs beautifully with soft cheeses and salty bites. One jar, a whole lot of possibilities.
One last scoop
Once you make this apricot pineapple jam, don't be surprised if it becomes a regular in your kitchen. It's simple, full of flavor, and one of those recipes you'll find yourself coming back to again and again. If you give it a try, I'd love to hear how you used it-leave a comment or a rating and let me know!
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!