Description
A bright and tropical jam that pairs well with toast, yogurt, and savory dishes.
Ingredients
Scale
- 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