Looking for a jam that bursts with both sweetness and tang? This apricot pineapple jam is the perfect blend of juicy apricots and tropical pineapple, offering a deliciously unique twist on traditional jam recipes. It’s easy to make, and you’ll only need a few simple ingredients. Whether you’re spreading it on toast, serving it with cheese, or gifting a jar to a friend, this jam is sure to be a hit!
Apricot Pineapple Jam Recipe
6
jar15
minutes40
minutes51
kcal55
minutesKeep the screen of your device on
Ingredients
1.5 kg 3 1/3 lb fresh apricots
1 1 medium pineapple
1 kg 2 1/5 lb granulated sugar
60 ml 1/4 cup lemon juice
50 g 1 3/4 oz fruit pectin
Equipment
Large pot- Wooden spoon
- Masher
- Canning jars
- Canning funnel
- Ladle
Directions
- Prepare the Fruit:
- Pit and chop the apricots into small pieces. Set aside.
- Peel, core, and chop the pineapple into fine chunks.
- For a smoother texture, you can use a masher or pulse the fruit in a food processor briefly.
- Cook the Fruit Mixture:
- In a large pot, combine the chopped apricots, pineapple, and lemon juice. Stir well to combine.
- Slowly add the sugar, stirring constantly to ensure it dissolves.
- If using pectin, stir it into the mixture at this stage.
- Bring to a Boil:
- Over medium-high heat, bring the fruit mixture to a boil, stirring frequently to avoid sticking.
- Once boiling, reduce heat to medium and continue to simmer for about 30-40 minutes, or until the mixture thickens.
- Stir occasionally, mashing larger chunks if desired, and skim off any foam that rises to the top.
- Check for Doneness:
- To test if your jam has reached the right consistency, spoon a little onto a chilled plate. If it sets and wrinkles when you push it with your finger, it’s ready.
- If it’s still runny, continue cooking for another 5-10 minutes and test again.
- Jar the Jam:
- Using a ladle and a canning funnel, carefully transfer the hot jam into sterilized jars, leaving about 1/4 inch (6 mm) of headspace.
- Wipe the rims clean, then seal the jars with lids and rings.
- Process the Jars:
- If you’re planning to store the jam long-term, process the jars in a boiling water bath for 10 minutes.
- Remove from the water bath using a jar lifter, and let them cool on a towel. You’ll hear the lids pop as they seal.
- Store and Enjoy:
- Once cooled, check the seals by pressing down on the center of the lids. If they don’t pop back, the jars are sealed.
- Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jam in the fridge and use within 3 weeks.
Notes
- Use ripe, but firm apricots and pineapples for the best flavor. Overripe fruit can result in mushy jam.
Can I use canned or dried apricots and pineapple instead of fresh?
Yes, but fresh fruit provides the best flavor and texture. If you use canned, make sure it’s packed in juice, not syrup, and reduce the sugar in the recipe. Dried fruit can be rehydrated, but it will change the texture and may result in a thicker jam.
How can I thicken the jam if it’s too runny?
If your jam is too thin, you can simmer it longer to reduce the liquid, or add more pectin. Remember to test the consistency by chilling a small spoonful on a plate – if it wrinkles when pushed, it’s done.
Can I make this jam without sugar?
Sugar plays an important role in both preserving and setting the jam. If you want a low-sugar version, you can reduce the sugar, but you’ll need to use a low-sugar pectin to ensure it thickens properly.
How long does homemade apricot pineapple jam last?
Properly canned and sealed jam can last up to a year when stored in a cool, dark place. Once opened, store it in the refrigerator and consume within 3 weeks.
Do I need to add pectin?
Pectin helps jam set, but it’s not mandatory. If you prefer a softer set, you can skip it and just cook the jam longer until it thickens naturally. The lemon juice will also help with the setting process.
What if my jam doesn’t set?
If the jam hasn’t set after cooling, you can re-cook it. Simply add more pectin (if you didn’t use any before) or continue to simmer until it reaches the desired thickness. Be sure to check the consistency by using the chilled plate method.
Can I freeze the jam instead of canning it?
Yes, you can freeze the jam. Just be sure to leave about 1 inch (2.5 cm) of headspace in your jars or containers to allow for expansion. The jam will last for up to 6 months in the freezer.
Can I adjust the fruit-to-sugar ratio?
It’s possible to reduce the sugar, but keep in mind that sugar helps with both preserving and setting the jam. If you lower the sugar too much, you may need to use a low-sugar pectin to ensure the jam sets properly.
How do I sterilize the jars?
To sterilize jars, place them in boiling water for 10 minutes, then let them dry upside down on a clean towel. You can also run them through a hot cycle in the dishwasher.
Can I add spices or other flavors to this jam?
Yes! Adding spices like cinnamon or ginger can enhance the flavor. You can also add a splash of vanilla or rum for a more complex taste. Just make sure to add them during the cooking process to allow the flavors to meld.
