Introduction

Oh, hello there! Pull up a chair, grab a mug, and let’s chat about something truly special. There’s just something magical about a jar of homemade jam, isn’t there? It instantly transports you back to simpler times, sunny kitchens, and the pure joy of tasting summer captured in a jar. This Apricot Pineapple Jam? It’s exactly that kind of magic.

It’s a little bit of sunshine in a jar, combining the sweet, delicate flavor of apricots with the bright, tangy punch of pineapple. And you know what? Making it is so much easier than you might think! Forget complicated processes; this recipe is designed to be straightforward and fun. Whether you’re new to preserving or a seasoned pro, you’re going to love how simple and utterly delicious this jam turns out. It’s perfect on toast, stirred into yogurt, or just eaten straight off the spoon (no judgment here!).

Why You’ll Love This Recipe

Fast: While it takes a little time to prep the fruit, the actual cooking part goes pretty quickly once everything is in the pot.
Easy: We’re talking simple steps, common ingredients, and reliable results, especially with the help of pectin!
Giftable: Pour this golden goodness into a pretty jar, tie a ribbon, and you have the most thoughtful, delicious homemade gift.
Crowd-Pleasing: Seriously, who can resist the sweet and tangy combination of apricot and pineapple? It’s always a hit.

Ingredients

Gathering your ingredients is the first cozy step. Here’s what you’ll need to whip up this delightful jam:

6 cups apricots, chopped: Choose ripe, sweet ones! You’ll want to remove the pits, of course. A rough chop is perfect – don’t stress about perfection.
2 cups fresh pineapple, finely chopped: Fresh pineapple gives the best flavor and tang. Chop it up nice and small so it incorporates well into the jam.
9 cups granulated sugar: Yes, it seems like a lot! Sugar isn’t just for sweetness in jam; it works with the pectin and acid to help it set and acts as a preservative. Don’t mess with this amount too much, especially if you want a good set.
2 boxes pectin: This is our little helper to make sure the jam thickens up beautifully. Make sure you have the right kind for traditional cooked jam with sugar.
¼ cup lemon juice: A little boost of acidity is key for both flavor balance and helping the pectin do its job. Freshly squeezed is always best, but bottled works too!
½ – 1 teaspoon almond extract: This is my secret ingredient! It adds a warm, slightly nutty undertone that complements the apricot and pineapple so perfectly. Start with ½ teaspoon and add more to taste if you like – I usually go for the full teaspoon!

How to Make It

Okay, let’s get cooking! Making jam is a process, but it’s a really rewarding one. Get your jars ready before you start – wash them and keep them warm.

First, combine your chopped apricots, finely chopped pineapple, and the lemon juice in a very large, heavy-bottomed pot or Dutch oven. Give it a good stir.

Now, measure out about ¼ cup of your granulated sugar into a small bowl and whisk the two boxes of pectin into it. This little step helps prevent the pectin from clumping when it hits the fruit mixture.

Add the fruit mixture to your big pot and stir in the pectin-sugar mixture. Place the pot over high heat and stir constantly until it comes to a rolling boil (a boil that doesn’t stop when you stir).

Once you’ve got that rolling boil, add in the rest of your sugar (all 9 cups!). Stir, stir, stir! Keep stirring until all the sugar is dissolved. Then, bring the mixture back up to a hard, rolling boil again. This is crucial! Let it boil hard for exactly 1 minute, stirring constantly. Set a timer!

After the 1 minute of hard boiling, remove the pot from the heat. Skim off any foam that might have formed on the top – it’s just air bubbles and can make the jam cloudy.

Now, stir in the almond extract. Start with ½ teaspoon and taste carefully (be super careful, it’s hot!). Add the other ½ teaspoon if you love that almond flavor as much as I do.

Carefully ladle the hot jam into your prepared warm jars, leaving about a ½ inch of headspace (space between the jam and the top of the jar). Wipe the rims of the jars clean with a damp cloth.

Place the lids and screw bands on the jars finger-tight. If you’re canning, process the jars in a boiling water canner according to your local altitude and canning guidelines. If you’re not canning for shelf stability, just let the jars cool, and then store them in the refrigerator.

Let the jars cool completely. You should hear that satisfying ‘pop’ as the lids seal! Once cool, check that the lids are sealed (the center shouldn’t flex when pressed). Any jars that didn’t seal should be stored in the refrigerator and used first.

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Other Fruits: You could try swapping the apricots for peaches or nectarines for a similar texture. Mango would also be amazing with the pineapple!
Extracts: Not an almond fan? Try vanilla extract instead, or even a tiny splash of coconut extract for a tropical twist.
Spices: A pinch of ground ginger or a tiny amount of grated fresh ginger could add a lovely warmth and zing. A touch of cinnamon or cardamom would also be cozy.

Tips for Success

Use Ripe (But Not Overripe) Fruit: You want fruit with great flavor, but avoid anything mushy, which can affect the set.
Don’t Reduce Sugar with Pectin: If you’re using commercial pectin, the sugar amount is calculated precisely to react with the pectin and acid for a proper set. Reducing the sugar significantly can result in runny jam.
Test for Set (Optional but helpful): Before jarring, you can test the set by putting a spoonful of hot jam on a plate you’ve chilled in the freezer. Let it cool for a minute or two, then push it with your finger. If it wrinkles slightly, it’s ready!
Have Everything Ready: Jam-making moves fast once it boils. Have your jars sterilized and warm, your lids ready, and your skimming spoon handy.

How to Store It

Proper storage keeps your beautiful jam fresh and delicious!

If you didn’t process the jars (or if a lid didn’t seal), the jam is considered refrigerator jam. Let it cool completely, then store it in the refrigerator for up to 3-4 weeks.

FAQs

Can I use frozen fruit? Yes, you can use frozen apricots and pineapple. Thaw them first, drain off excess liquid (you want the fruit, not watery ice), and then measure out the required cups of fruit.
Why didn’t my jam set? Common culprits include not using enough sugar, not using enough pectin, not boiling hard enough or long enough at the final stage, or using underripe fruit with less natural pectin.
Do I have to can it? No, you don’t have to water bath can it. You can simply cool the jam in jars and store it in the refrigerator for shorter-term storage (a few weeks). Canning is for shelf stability at room temperature.

Sweet & Tangy Homemade Apricot Pineapple Jam

A delightful homemade jam combining the sweet, delicate flavor of apricots with the bright, tangy punch of pineapple. Perfect on toast, stirred into yogurt, or eaten straight off the spoon.

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Equipment

very large, heavy-bottomed pot or Dutch oven
Small bowl
Whisk
timer
skimming spoon
Jar(s) washed and warm
lids and screw bands
damp cloth for wiping rims
boiling water canner optional, for canning
Plate optional, for testing set, chilled in freezer

Ingredients

Main Ingredients

6 cups apricots chopped, pit removed; choose ripe, sweet ones
2 cups fresh pineapple finely chopped
9 cups granulated sugar don't mess with this amount too much if using pectin
2 boxes pectin for traditional cooked jam with sugar
0.25 cup lemon juice freshly squeezed or bottled
0.5 teaspoon almond extract add up to 1 teaspoon to taste

Instructions

Get your jars ready before you start – wash them and keep them warm.
Combine your chopped apricots, finely chopped pineapple, and the lemon juice in a very large, heavy-bottomed pot or Dutch oven. Give it a good stir.
Measure out about ¼ cup of your granulated sugar into a small bowl and whisk the two boxes of pectin into it. This helps prevent clumping.
Add the fruit mixture to your big pot and stir in the pectin-sugar mixture.
Place the pot over high heat and stir constantly until it comes to a rolling boil (a boil that doesn't stop when you stir).
Once you've got that rolling boil, add in the rest of your sugar (all 9 cups!). Stir constantly until all the sugar is dissolved.
Then, bring the mixture back up to a hard, rolling boil again. Let it boil hard for exactly 1 minute, stirring constantly. Set a timer!
After the 1 minute of hard boiling, remove the pot from the heat.
Skim off any foam that might have formed on the top.
Now, stir in the almond extract. Start with ½ teaspoon and taste carefully. Add the other ½ teaspoon if you love that almond flavor.
Carefully ladle the hot jam into your prepared warm jars, leaving about a ½ inch of headspace.
Wipe the rims of the jars clean with a damp cloth.
Place the lids and screw bands on the jars finger-tight.
If you're canning, process the jars in a boiling water canner according to your local altitude and canning guidelines. If you're not canning for shelf stability, just let the jars cool, and then store them in the refrigerator.
Let the jars cool completely. You should hear that satisfying 'pop' as the lids seal!
Once cool, check that the lids are sealed (the center shouldn't flex when pressed). Any jars that didn't seal should be stored in the refrigerator and used first.

Notes

If you processed your jars in a boiling water canner and the lids sealed properly, you can store the sealed jars in a cool, dark place (like a pantry) for up to a year. Once a jar is opened, it must be stored in the refrigerator. If you didn't process the jars (or if a lid didn't seal), the jam is considered refrigerator jam. Let it cool completely, then store it in the refrigerator for up to 3-4 weeks.