Once the back-to-school season begins, I get ready to do a lot of canning. We have a bunch of fruit trees, as do our family members around us, that give off loads of fruit each year.
This was actually my first year doing jam, and I must admit, I was a teeny bit overwhelmed. I figured it would be really difficult, and that’s why nobody really did it much anymore. However, it wasn’t difficult at all, just time-consuming. And hot. REALLY hot.
In retrospect, I should have picked a cooler day to make jam, but I was worried about the fruit getting overripe.
This jam is a tried-and-true, family recipe, and I grew up having this jam on toast all of the time.
It’s packed with the sweet flavor of apricots, balanced by the tanginess of pineapple and lemon juice. I love both apricots and pineapple, and they complement each other very well. The crushed pineapple also helps the jam go further, which is nice when trying to get as many pints as possible!
This jam can be canned to seal, which if you choose to do, I recommend this canning starter pack. It’s packed with all of your kitchen essentials when doing some canning! I, on the other hand, didn’t can this set of jam using the canner. My jars sealed themselves pretty quickly, so it wasn’t necessary for my batch of jam.
After filling the jars with the homemade jam, make sure to wipe around the top and sides of the jar tops to ensure they seal correctly without having jam underneath with a wet cloth.
The trick to getting these jars to seal themselves is to flip them upside down after being wiped off and the lids securely fastened to the bottles.
I tripled this recipe and ended up with a yield of fifteen pint jars.
Apricot Pineapple Jam
- 3 cups prepared fruit
- 1 can (20 oz.) crushed pineapple, undrained
- 1/2 cup fresh lemon juice
- 1/4 teaspoon butter or margarine
- 1 box pectin
- 8 cups sugar, measured into a separate bowl
- Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Flip upside down to seal.
- If using canner: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)