APRICOT PINEAPPLE JAM
Sweet apricots and pineapple combine for an amazing jam!
Provided by Marye Audet-White
Categories Jams and Jellies
Time 45m
Number Of Ingredients 6
Steps:
- Wash the apricots well. Slice them in half and 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.
- Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar. Continue stirring constantly and return it to a boil. When it comes back to a hard boil, continue boiling it for exactly one minute.
- Remove from the stove & immediately ladle into sterilized jars.
- Use a damp cloth and wipe off the rims of jars to remove any jam. Place lids on jars and screw them on tightly. Jam on the rims will keep them from sealing properly.
- Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
Nutrition Facts : ServingSize 1 tablespoon, Calories 67 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 16 g
MCP® APRICOT-PINEAPPLE JAM
Fresh apricots, canned pineapple, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. 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. 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.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
APRICOT PINEAPPLE JAM WITH PECTIN RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- EQUIPMENT NEEDED: Water bath canning pot and rack. Clean jars, lids and rims. Clean towels, long tongs and a jar lifter (or tongs with rubber grips) Pot of water for metal lids and rims. Bowl of ice water (to remove apricot skins) PREPARE THE APRICOTS: To easily remove apricot skins, cut a small "x" at the bottom of each fruit. Gently dunk into a pot of boiling water for 1-2 minutes. Remove, with a slotted spoon. Starting with the "x", peel the skins off by sliding with your thumbs. It's that easy! UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes. Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. Easy! Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth-- not pureed. You want bits of apricot for texture. Strain the apricots and reserve the juice. PREPARE THE PINEAPPLE: NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best. Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier. I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it's fine but not pureed. Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice. In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil. Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.
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!
Provided by Deb Clark
Categories Jams and Jellies
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 tbsp
APRICOT/PINEAPPLE JAM RECIPE - (3.1/5)
Provided by gmbeckett
Number Of Ingredients 5
Steps:
- Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and Certo liquid. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in the fridge.
APRICOT PINEAPPLE JAM
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
CERTO FRESH APRICOT-PINEAPPLE JAM
Fresh apricots, pineapple, sugar, lemon juice and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half-full with water, to simmer. 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 well before filling.
- Pit and finely chop unpeeled apricots. Measure exactly 2 cups prepared apricots into 6- or 8-quart saucepot. Peel, core and finely chop pineapple. Measure exactly 1 cup prepared pineapple into saucepot with apricots. Stir in lemon juice and fruit protector, if desired.
- Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, 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 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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