Apricot Pineapple Jam
I enjoy creating jams and jellies to share with our farmhouse guests, and am always looking for new flavor combinations to try. Last year I made a peach cantaloupe jam that I really loved, and this year I paired apricots with pineapple to create a new flavor. Although I love plain old basic apricot jam, the addition of pineapple adds a brightness and creates a really unique taste that is amazing on toast. Although I did chop my pineapple into a very small dice, I found that it didn’t soften as much as I had hoped it would so I ended up using my hand blender to create a smoother texture. You can either puree your jam as I did, or leave it chunky if you prefer. This recipe makes about 8 to 9 half pint jars.
Deborah Mele 2015
Apricot Pineapple Jam
- 1 Large Ripe Pineapple
- Enough Apricots Bring Total Prepared Fruit To 6 Pounds
- 1/4 Cup Freshly Squeezed Lemon Juice
- 6 Cups Sugar
- Prepare 9 half pint jars and lids in a boiling water bath, and place a saucer in the freezer.
- Trim and cut up the pineapple, cutting away all brown spots.
- Chop the fruit finely and place in a bowl.
- Place a bowl on a kitchen scale and reset to zero.
- Add apricots that have been pitted and cut into eighths until the weight comes up to 6 pounds.
- Pour all the fruit into a very large stock pot and add the lemon juice and the sugar.
- Bring to a boil, reduce heat slightly and boil until it reaches the gel point, about 45 minutes to an hour, stirring often.
- To test the jam, scoop a teaspoon and place it on the frozen saucer.
- Return the saucer to the freezer to cool the jam.
- When it is just cool, push it with your finger. If the surface wrinkles and the jam mounds up a bit, it is ready.
- Remove the jam pot from the heat and skim off any foam.
- Stir lightly to insure that the fruit is well distributed.
- I used a hand wand at this point to create a smoother texture but this step is optional.
- Carefully ladle jam into hot, prepared jars.
- Wipe the rims with a damp cloth and cover with lids.
- Process in the boiling water bath for 10 minutes.
- Remove the jars to a towel lined tray and allow to cool overnight before labeling and storing.