Description
A sweet and easy recipe for making Apricot Pineapple Jam, perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 6 cups apricots (about 3 pounds), chopped or crushed
- 2 cups fresh pineapple, finely chopped
- 9 cups granulated sugar
- 2 boxes pectin
- ¼ cup lemon juice
- ½ – 1 teaspoon almond extract
Instructions
- Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
- Remove pits from the apricots and chop them into small pieces. Cut the flesh of the pineapple into small pieces.
- Add sugar, pectin, apricots, and pineapple to the crockpot.
- Set the crockpot on high and cook for 2-3 hours, stirring every 30 minutes.
- When the sugar is completely dissolved, the jam is done.
- Add almond extract.
- Use an immersion blender to break down jam to your desired consistency.
- Ladle jam into prepared jars, secure lids, and leave the jars to set for 24 hours before storing in the freezer.
- If processing jars instead of freezing, they can be stored on the shelf for up to 1 year.
Notes
- Smaller pieces of fruit result in better consistency.
- Ensure jars are properly sterilized to preserve the jam.
- Flavor can be adjusted by varying the almond extract amount.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Preserves
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg