Provided by Foodiewife
Number Of Ingredients 5
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.
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Pasan Maleesha
[email protected]Overall, I highly recommend this apricot pineapple jam.
Akash Chowdhury
[email protected]This is a versatile jam that can be used in a variety of ways.
Rajon Biswas
[email protected]I've even used this jam in cocktails.
Shex Poket
[email protected]This jam is also great on pancakes or waffles.
Ati Gujr
[email protected]I love this jam on toast with a little bit of butter.
Dj djc0807
[email protected]This is the perfect jam for summer. It's light and refreshing.
Christabel Mtamira
[email protected]I've made this jam several times now and it always turns out great.
Jynx The Best
[email protected]This jam is a little bit time-consuming to make, but it's definitely worth it.
Lerato Tlomatsana
[email protected]I made this jam for my husband's birthday and he loved it. He said it was the best jam he's ever had.
Mazibar Rahman
[email protected]This jam is so good! I love the combination of apricots and pineapple.
M saifal Fraz
[email protected]I followed the recipe exactly and my jam turned out perfect. It's a little bit tart, but I like that.
bewafa log
[email protected]This is the best apricot pineapple jam I've ever had. It's so easy to make and it tastes delicious.
Susan Nash
[email protected]I made this jam for the first time last week and it was a huge hit! My family and friends loved it.
Roniel Gutierrez (JABNOVA)
[email protected]This apricot pineapple jam is amazing! I love the sweet and tangy flavor. It's perfect on toast, biscuits, or even ice cream.