Best 7 Anytime Apricotpineapple Freezer Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a burst of tropical flavors with our tantalizing Anytime Apricot Pineapple Freezer Jam! This vibrant and refreshing jam is a perfect blend of sweet apricots and tangy pineapples, capturing the essence of a tropical paradise in every spoonful. Whether you're spreading it on your morning toast, dolloping it onto your pancakes, or using it as a tangy glaze for your chicken, this freezer jam is sure to be a hit. With its vibrant color and delectable taste, it's the perfect addition to any breakfast, brunch, or dessert table. And the best part? It's incredibly easy to make, requiring just a few simple ingredients and a quick blending process. So, grab your aprons and let's embark on a tropical culinary adventure with our Anytime Apricot Pineapple Freezer Jam!

Here are our top 7 tried and tested recipes!

APRICOT PINEAPPLE JAM



Apricot Pineapple Jam image

Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.

Provided by Taste of Home

Time 1h30m

Yield 5 cups.

Number Of Ingredients 5

12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar

Steps:

  • In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

APRICOT JAM



Apricot Jam image

Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 4

2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)

Steps:

  • Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

APRICOT PINEAPPLE FREEZER JAM



Apricot Pineapple Freezer Jam image

This recipe was given to me by a friend. We have not made it ourselves yet, but tasted hers; and it was divine. She used jelly sized jars; about 1 cup.

Provided by Amy Alusa

Categories     Jams & Jellies

Time 20m

Number Of Ingredients 6

1 1/2 c pitted apricots, chopped
1 can(s) (8 oz) of crushed pineapple, undrained
1 Tbsp fresh lemon juice
5 c granulated sugar
3/4 c water
1 box sure jell fruit pectin

Steps:

  • 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
  • 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
  • 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
  • 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
  • 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

30 MINUTES TO HOMEMADE SURE.JELLĀ® APRICOT-PINEAPPLE FREEZER JAM



30 Minutes To Homemade SURE.JELLĀ® Apricot-Pineapple Freezer Jam image

Yes, you can make homemade apricot-pineapple freezer jam in just 30 minutes. Get out the SURE.JELL Fruit Pectin and let's make some now.

Provided by My Food and Family

Categories     Home

Time P1DT35m

Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.

Number Of Ingredients 6

1-1/2 cups prepared fruit (buy about 1 lb. fully ripe apricots)
1 can (8 oz.) crushed pineapple in syrup, undrained
1 Tbsp. fresh lemon juice
5 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Pit and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared apricots into large bowl. Add pineapple with its syrup and the lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

MCP APRICOT-PINEAPPLE FREEZER JAM



MCP Apricot-Pineapple Freezer Jam image

Capture the flavor of tangy pineapple and sweet apricots in this apricot-pineapple freezer jam. Store MCP Apricot-Pineapple Freezer Jam in your freezer.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5

1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Pit and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

FREEZER APRICOT JAM



Freezer Apricot Jam image

Make and share this Freezer Apricot Jam recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time P1DT45m

Yield 1 batch

Number Of Ingredients 5

3 cups apricots, mashed
1 tablespoon lemon juice
1/8 teaspoon lemon, rind of, grated
5 cups granulated sugar
1/2 bottle liquid Certo

Steps:

  • Mix apricots, lemon juice and rind.
  • Add sugar, stir 5 minutes until sugar dissolves.
  • Let stand 20 minutes.
  • Stir in pectin.
  • Ladle into cartons or jars, filling to within 1/2 inch of top.
  • Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
  • (Freeze for 1 month before thawing to use).

Nutrition Facts : Calories 4111.1, Fat 2, SaturatedFat 0.1, Sodium 15.1, Carbohydrate 1055.9, Fiber 10, Sugar 1044.1, Protein 7

APRICOT PINEAPPLE JAM WITH PECTIN RECIPE - (4/5)



Apricot Pineapple Jam with Pectin Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 5

5 cups of apricots, (approximately 12 apricots, skins removed and pitted, about 4 pounds) and chopped
1 medium sized pineapple, peel and core removed (about 1 cup)
1 box pectin
6 cups sugar, divided (4 1/2 cups and 1 1/2 cups)
1 pat butter

Steps:

  • EQUIPMENT NEEDED: Water bath canning pot and rack. Clean jars, lids and rims. Clean towels, long tongs and a jar lifter (or tongs with rubber grips) Pot of water for metal lids and rims. Bowl of ice water (to remove apricot skins) PREPARE THE APRICOTS: To easily remove apricot skins, cut a small "x" at the bottom of each fruit. Gently dunk into a pot of boiling water for 1-2 minutes. Remove, with a slotted spoon. Starting with the "x", peel the skins off by sliding with your thumbs. It's that easy! UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes. Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. Easy! Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth-- not pureed. You want bits of apricot for texture. Strain the apricots and reserve the juice. PREPARE THE PINEAPPLE: NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best. Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier. I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it's fine but not pureed. Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice. In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil. Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

Tips:

  • Choose ripe, flavorful apricots and pineapple for the best taste.
  • If you don't have a food processor, you can grate the apricots and pineapple by hand.
  • Be sure to measure the sugar and pectin accurately, as too much or too little can affect the jam's texture.
  • Bring the mixture to a full rolling boil before removing it from the heat. This will help to thicken the jam and prevent it from spoiling.
  • Process the jam in a boiling water bath for 10 minutes to seal the jars and prevent spoilage.
  • Store the jam in a cool, dark place for up to a year.

Conclusion:

Apricot Pineapple Freezer Jam is a delicious and easy-to-make spread that can be enjoyed on toast, biscuits, or yogurt. It's also a great way to use up fresh apricots and pineapple. With just a few simple ingredients and a little bit of time, you can make a batch of this delicious jam that will brighten up your breakfast or snack time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics