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apricot pineapple freezer jam

amyalusa avatar
Recipe by
Amy Alusa
@amyalusa
Chico, CA

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.

►
yield serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For apricot pineapple freezer jam

  • 1 1/2 c
    pitted apricots, chopped
  • 1 can
    (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

How To Make apricot pineapple freezer jam

  • 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.
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