Apricot Pineapple Jam Recipe
Old Fashioned Apricot Pineapple Jam - sweet and mellow with bright fruit flavors and just a hint of almonds. It is so good, you’ll be enjoying it long after the apricots are gone!
Servings 64 8 (8 oz. jars)
- 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
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.
When you're measuring the fruit, be sure to measure it exactly. Adding too much or not enough will throw off the jam. Too much fruit, it may not set up. Not enough you could end up with leathery jam.
Serving: 1tablespoon | Calories: 18kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg