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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.