Homemade Apricot Pineapple Jam with Sure-Jell
A bright, fruit-forward jam combining fresh apricots and crushed pineapple for a summery preserve with tropical flair. The addition of almond extract adds subtle depth without overpowering the fruit, while lemon juice balances sweetness and enhances flavor. This low-sugar jam uses Sure-Jell pectin for reliable setting without excessive sugar, making it ideal for those watching intake. Perfect for home canners seeking a classic technique with modern convenience, this jam suits breakfast spreads, pastry fillings, or gifts. The hard-boil method ensures proper gel consistency while the water-bath processing guarantees safe shelf storage. It's a forgiving recipe that rewards attention during the critical boil stage, yielding eight 8-ounce jars of glossy, spoonable jam that captures summer in a jar.
Ingredients
Instructions
- 1
Soak apricots in water, rinse well, and peel apart to remove stones
- 2
Roughly chop apricots and measure 4 cups
- 3
Sterilize jars, rings, and lids
- 4
Combine chopped apricots, crushed pineapple with juice, lemon juice, and almond extract in a heavy stock pot and stir
- 5
Mix 1/4 cup of the sugar with Sure-Jell contents
- 6
Sprinkle the Sure-Jell mixture into fruit, mix to combine, place pot on high heat, and bring to a boil while stirring constantly
- 7
When a hard boil is reached (boil that cannot be stirred down), add remaining sugar
- 8
Continue stirring and return to a boil, then set timer and boil exactly 1 minute at hard boil
- 9
Remove from heat and immediately ladle into sterilized jars
- 10
Wipe jar tops with damp cloth to remove spilled jam
- 11
Place lids on jars and screw tightly
- 12
Process in a hot water bath at boiling temperature for 10 minutes to seal
Tips
The hard boil stage is critical: it means rapid bubbles that cannot be stirred down. Use a candy or instant-read thermometer (220°F) if uncertain. This guarantees proper gel without over-cooking fruit flavor.
Sterilization prevents spoilage. Run jars through a dishwasher on hot cycle or boil 10 minutes. Keep warm until filling to avoid thermal shock that cracks glass.
Don't skip the water-bath processing step. The 10-minute boil creates a proper vacuum seal for shelf stability and food safety, ensuring jam keeps for up to one year.
Good to Know
Sealed jars store in cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3-4 weeks.
Jam can be made 1 day ahead and processed while still hot. Allow sealed jars to cool to room temperature before storing.
Spread on toast, yogurt, or oatmeal at breakfast. Use as pastry filling, cake topping, or cheese board accompaniment.
Common Mistakes
Stop stirring once hard boil is reached to avoid crystallization and graining in finished jam
Fill jars immediately after removing from heat to avoid jam cooling and setting prematurely in the pot
Process jars in boiling water for full 10 minutes to ensure vacuum seal, preventing mold or spoilage
Substitutions
Nut-Free Alternatives
General Alternatives
match brand instructions for sugar ratio and timing
FAQ
Can I use fresh pineapple instead of crushed pineapple in juice?
Fresh pineapple lacks the juice needed for proper consistency. Crushed canned pineapple with juice provides moisture and pectin. If using fresh, chop finely and add 1/2 cup water to compensate for missing liquid.
What if my jam didn't set properly after cooling?
Jam may not have reached a true hard boil or cooked long enough. You can re-cook: empty jars into pot, bring back to hard boil for 1 minute, and re-process. Alternatively, use as a syrup or sauce rather than spreading jam.
How long does sealed apricot pineapple jam keep?
Properly sealed and processed jars last 1 year in a cool, dark pantry. Once opened, refrigerate and consume within 3-4 weeks. If you notice mold, fermentation, or off-odors, discard the entire jar.