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


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


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.

About this Recipe

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