Apricot Pineapple Jam brightens toast, yogurt, and even savory dishes with a tropical twist. I’ve made this jam several times, dialing in the sugar-to-acid balance so the apricot sweetness and pineapple tang sing together. If you like pairing fruit preserves with grilled meats, this jam is wonderful with savory dishes like air fryer pineapple chicken.
Why Make This Recipe
- It balances sweet apricots with bright pineapple acid for a layered, complex flavor that isn’t cloying.
- The jam is versatile—use it on toast, stirred into yogurt, or as a glaze for meats and veggies.
- It stores well: make a big batch and enjoy seasonal fruit all year.
- It’s quick to prepare for jam—active time is short, and the method is forgiving for home cooks.
- Personal insight: I love this jam because the pineapple’s acidity sharpens the apricot’s richness, so a small spoonful lifts any dish.
I also like using the jam as a filling in baked goods; it’s a lovely companion to a banana pineapple cake for weekend brunch.
Recipe Overview
- Prep time: 20 minutes (fruit prep and measuring)
- Cook time: 12–20 minutes (depending on whether you’re using pectin or slow-reducing method)
- Total time: 40–60 minutes (including jar sterilizing)
- Servings: about 4–5 half-pint jars (roughly 6 cups finished jam)
- Difficulty: Easy–Medium (basic candy/boil technique and optional water-bath canning)
- Method: Simmer crushed fruit with sugar and lemon, bring to a rolling boil, cook to 220°F (104°C) or use pectin for a shorter boil, then jar and process.
If you want a savory pairing idea, this jam works beautifully alongside simple grilled proteins such as air fryer pineapple chicken.
My Experience Making This Recipe
On my first try the jam was slightly too runny because I under-measured pectin and didn’t hit 220°F. I adjusted by adding a measured packet of powdered pectin and cooking to proper temperature and got a reliable set. Testing over several batches taught me to taste for acid and to use the freezer test to confirm thickness before canning.
How to Make Apricot Pineapple Jam
Start with about 6 cups total prepared fruit (4 cups chopped fresh apricots — about 2 pounds — plus 2 cups crushed pineapple, drained). Add 4 cups granulated sugar, 2 tablespoons fresh lemon juice, and 1.75 oz (one box) powdered fruit pectin. Mash fruit in a heavy-bottomed saucepan, sprinkle pectin over fruit and stir, add lemon and sugar, then bring to a full rolling boil over medium-high heat, stirring constantly. Boil hard for 1 minute (or until a candy thermometer reads 220°F / 104°C), skim foam, then ladle into hot sterilized half-pint jars leaving 1/4-inch headspace. Process jars in a boiling water bath for 10 minutes at sea level (add time for altitude) to ensure shelf stability.
If you prefer no-pectin jam, cook the fruit and 3/4–1 cup less sugar, simmering 20–30 minutes until it thickens and registers 220°F; use the freezer-jar test to check set.
Expert Tips for Success
- Use a heavy-bottomed pot to prevent scorching; stainless steel with a thick base distributes heat evenly.
- Measure pectin and sugar carefully—too little pectin or too much liquid leads to a runny jam. If using powdered pectin, follow the “bring to a full rolling boil and boil 1 minute” rule.
- Aim for 220°F (104°C) for a reliable set; a candy thermometer or an instant-read thermometer makes this precise.
- To reduce foam and improve clarity, add 1/8 teaspoon of butter before the final boil and skim foam with a metal spoon.
- If you want to use the jam as a glaze, warm it gently with a splash of vinegar or water to thin; it’s beautiful on grilled kabobs like BBQ pineapple chicken kabobs.
How to Serve Apricot Pineapple Jam
- Spread it on toast, bagels, or English muffins for a bright breakfast.
- Swirl into plain yogurt or ricotta with a sprinkle of toasted coconut for a quick dessert.
- Use as a glaze or finishing sauce for pork chops, chicken, or roasted vegetables; warm gently before brushing.
- For a crowd, spoon into a small bowl on a cheese board next to mild cheeses and crackers; it pairs especially well with fruit-forward savory dishes such as brown sugar pineapple chicken.
Storage and Reheating Guide
Store sealed, processed jars in a cool, dark place for up to 12–18 months; quality is best within the first year. Refrigerate opened jars and use within 4–6 weeks. For shorter-term storage, you can freeze jam in freezer-safe containers for up to 12 months; leave 1/2 inch headspace because jam expands. To reheat as a glaze, warm gently in a small saucepan over low heat or microwave in 10–15 second bursts, stirring to avoid scorching.
Recipe Variations
- Low-sugar: Use a low- or no-sugar pectin and reduce sugar by half; follow the pectin manufacturer’s directions.
- No-pectin: Cook longer until the jam reaches 220°F and do the freezer-jar test for set.
- Spiced version: Add 1/2 teaspoon ground ginger and a pinch of cardamom for warm spice notes.
- Tropical boost: Swap half the apricots for mango for a richer tropical flavor and similar texture.
All variations are naturally gluten-free and dairy-free as written; if adding butter to reduce foam, omit it for dairy-free needs.
Nutritional Highlights
- Fruit-forward jam supplies vitamin C and some fiber from apricots and pineapple, though sugar content is significant.
- Typical serving size is 1 tablespoon (about 20 g); be mindful that sugar contributes most of the calories.
- Allergen note: This recipe is free of common allergens like gluten, dairy (unless you add butter), nuts, and soy—check any added ingredients to be sure.
Troubleshooting Common Issues
- Runny jam: If the jam won’t set, reboil with 1–2 teaspoons of powdered pectin dissolved in a little water, then boil 1 minute and test again.
- Overly firm or crystallized jam: This can come from too much sugar or overcooking; gently reheat and stir in a tablespoon of lemon juice or a splash of water to loosen slightly.
- Mold on opened jam: This indicates contamination—discard the jar. Prevent by using clean utensils and storing opened jars in the fridge.
Frequently Asked Questions
Q: Can I use canned pineapple instead of fresh?
A: Yes—use canned crushed pineapple drained well to avoid extra liquid. Measure drained fruit so total fruit volume equals the recipe (about 6 cups). If the canned pineapple is syrup-packed, rinse briefly to reduce added sugars.
Q: Do I have to use pectin to get a good set?
A: No, but pectin gives a more predictable set with less cook time. Without pectin, simmer longer until the jam reaches 220°F and use the freezer-jar test (chill a teaspoon in the freezer for 1–2 minutes to see if it firms).
Q: How should I adjust processing time for high altitude?
A: Increase the water-bath processing time according to your altitude guidelines—typically add 5–15 minutes depending on how high you are above sea level. Check your local extension office for exact adjustments.
Q: Can I make a smaller batch?
A: Absolutely. Halve the recipe (use half the fruit, half the sugar, and half the pectin). Remember that smaller volumes can reach boil and cool faster, so watch temperature and use the same set tests.
Apricot Pineapple Jam
- Total Time: 60 minutes
- Yield: 4-5 half-pint jars (about 6 cups) 1x
- Diet: Gluten-Free, Dairy-Free
Description
A bright and tropical jam that pairs well with toast, yogurt, and savory dishes.
Ingredients
- 4 cups chopped fresh apricots (about 2 pounds)
- 2 cups crushed pineapple, drained
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1.75 oz powdered fruit pectin (one box)
Instructions
- Start with about 6 cups total prepared fruit (4 cups chopped fresh apricots plus 2 cups crushed pineapple).
- Add sugar, lemon juice, and sprinkle pectin over the fruit in a heavy-bottomed saucepan.
- Mash the fruit and stir to combine all ingredients.
- Bring to a full rolling boil over medium-high heat, stirring constantly.
- Boil hard for 1 minute or until a candy thermometer reads 220°F (104°C).
- Skim foam and ladle into hot sterilized half-pint jars, leaving 1/4-inch headspace.
- Process jars in a boiling water bath for 10 minutes to ensure shelf stability.
- Store sealed jars in a cool, dark place for up to 12–18 months.
Notes
Opt for no-pectin jam by cooking fruit longer until it thickens and reaches 220°F. For a spiced version, add ground ginger and cardamom.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg