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!
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.