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.
Notes
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.
Canned- If using canned pineapple, it must be canned in its own juices (no additional sugar added) and do not include the juice.
Fresh 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
Ingredients
- 3 cups mashed apricots washed + finely chopped, and mashed
- 1 cup crushed pineapple see notes
- 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
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Also, can I use fresh CNN lemon juice instead of bottled?
We recommend using bottled lemon juice because it has a guaranteed pH.
If I only have apricots, should I make my total 4cups of mashed apricots?
If you only have apricots you should follow our apricot jam recipe HERE.
Can you use fresh pineapple instead of canned? If so does that change the recipe
You sure can! It will just need to be cooked down so the pineapple enzymes do not make the pectin inactive.
Can I use dried apricots? They always have those all year long.
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!
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.