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anytime apricot/pineapple freezer jam

Recipe by
Tammy T
Phoenix, AZ

I love freezer jam! My mother made freezer jam every year and we had it all year long. This keeps in the freezer for 1 year. It will keep in the refrigerator for 3 weeks. My Strawberry Freezer Jam is a basic recipe but my Apricot Pineapple Freezer jam is one you can make all year round and still get that fresh homemade flavor. The store didn't have any fresh apricots for my usual recipe so I came up with this instead and it is just as if I had picked the apricots myself. You can use this on anything -- toast, ice cream, bagels, pancakes, peanut butter and jam sandwich, etc. SO delish! Enjoy!

yield serving(s)
prep time 30 Min
cook time 3 Min
method Canning/Preserving

Ingredients For anytime apricot/pineapple freezer jam

  • 3 can
    15 oz each, unpeeled apricot halves in heavy syrup, drained well
  • 1 can
    8 oz can crushed pineapple, undrained
  • 1 Tbsp
    delallo lemon juice (bottled lemon juice)
  • 4 c
  • 3/4 c
  • 1 box
    1.75 oz sure-jell original premium fruit pectin (yellow box)

How To Make anytime apricot/pineapple freezer jam

  • 1
    First: clean and wash your jars your using in hot soapy water and let dry thoroughly. Get together all ingredients as once you get started, it all goes pretty fast.
  • 2
    Chop your drained apricots to small chunk sizes. If some come out mashed, its ok. It will all taste good. Important: Measure exactly 1 &1/2 cups of the chopped apricots and add it into a bowl for mixing ( you will have some of the canned fruit left over but you can use it for something else)
  • 3
    Add the can of pineapple with the juice into the bowl with the apricots. Add the lemon juice to the bowl. Mix well.
  • 4
    Stir in the sugar and let stand for 10 minutes. It is important you let it stand. Stir it occasionally.
  • 5
    Mix the water and the pectin in a small pan and bring it to a boil over high heat, stirring constantly. Once it boils, let it boil for 1 minute. Take off the stove and pour it into the bowl with the fruit mixture. Stir in well so that all the sugar is dissolved and mixed. It will start to thicken. Immediately fill your jars to about a half inch from the top. Clean off your jars with a clean wet cloth - especially around the top outside rings so that the lid does not get stuck when you go to open the jar. Apply the lids. Let the jars stand on a counter or table for 24 hours. Then put in the freezer to keep. When you take a jar out, let it thaw in the refrigerator, stir it the first time you open it and enjoy!
  • 6
    Note**** I learned through the Cooks Cooking show that for jams or jellies, it is best to use bottled lemon juice rather than fresh lemon juice because of the acidity of fresh lemons can not be known as it varies for each lemon so it is best to use the bottled version.