fresh apricots in a bowl next to white flowers and greenery

Apricot Pineapple Jam


Apricot-Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


Option: Feel free to vary the fruit ratio with more pineapple and less apricot. Just be sure to keep the total quantity of mixed fruit at 4 cups.
Also, fresh, crushed pineapple can be substituted for canned. Fresh pineapple, however, must be boiled for several minutes before you start the jam-making process. This extra cooking is necessary to de-activate the many enzymes in pineapple that can negatively affect the jell. After boiling, measure out the correct amount of crushed pineapple called for in the recipe.
Servings 5 cups


  • 3 cups mashed apricots washed + finely chopped, and mashed
  • 1 cup crushed pineapple canned in its own juice, but don’t include the juice
  • ¼ cup lemon juice bottled
  • 4 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Prepare fruit.
  • Measure fruit into saucepan.
  • Add calcium water and lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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3 Responses

  1. Jonni Hynes
    | Reply

    Can I use dried apricots? They always have those all year long.

    • Shelby Collings
      | Reply

      Great question 😊 Yes, you can use dried fruit.

      To reconstitute the fruit, you will place dried fruit in a bowl and cover with boiling water. Allow to sit for 15-20 minutes until plump then strain and use (you may wish to reserve the “juice” so that you can add it to your jam mixture if it appears to need more liquid…as we want it to behave as it does when it was fresh).

      Please also note that the fruit should not be pre-sweetened.

      Happy jamming!

  2. Debbie
    | Reply

    Due to it being winter, apricots are unavailable. I used frozen fresh peaches from last season. Turned out great, just not as tart as apricots might have been.

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