Jams & Jellies
Apricot Pineapple Freezer Jam
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pitted apricots, chopped
(8 oz) of crushed pineapple, undrained
sure jell fruit pectin
Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
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
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.
Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.