Apricot Pineapple Freezer Jam

Amy Alusa


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.


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I'll have to get back to you on this!
15 Min
5 Min
Stove Top


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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
1 box
sure jell fruit pectin

How to Make Apricot Pineapple Freezer Jam


  • 1Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
  • 2Pit 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
  • 3Mix 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.
  • 4Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
  • 5Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

Printable Recipe Card

About Apricot Pineapple Freezer Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy

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