Apricot Pineapple Jam

When you have so many apricots you can not possibly use them all before they go bad you make jam, lots, and lots of apricot pineapple jam!

Matt’s grandparents have a delicious apricot tree, and we took everything they had left so we thought it would make maybe two batches of jam. When in all reality they went so far we ended up making six batches of jam and ended up with 36 jars of jam.

It’s going to take us a year to eat it all, so we have decided to pass it out to our family. We still have like 20 jars! Matt’s grandpa told us to make apricot-pineapple, he claims it’s the best and he was right! Give this a try!

apricot pineapple jam

Ingredients

• 3 cups apricots
• 20 oz. crushed pineapple – drained
• 1/2 cup of lemon juice
• 1 box of instant pectin
• 1/4 teaspoon of butter
• 7 cups of sugar

Directions

1. Wash the jars and rings in hot soapy water and then rinse with warm water. Pour some hot water on the flat lids, and let stand until ready to use. 
2. Pit the apricots and then we put our apricots in the blender and chopped them up. Measure exactly 3 cups into a 6-quart saucepan. Add crushed pineapple and lemon juice. 
3. Stir in pectin to the prepared fruit. Add butter to reduce foaming. Bring mixture to a full rolling boil that doesn’t stop bubbling when stirred on high heat, stirring constantly. 
4. Stir in the sugar and then return to a rolling boil and boil for 5 minutes stirring constantly. Remove from the heat. Skim off any foam with a metal spoon.
5. Ladle into prepared jars, wipe off the rim and place the lid and ring on immediately. It’s hot and it will seal without boiling the jars. Set them down don’t move them for 24 hours and they will all seal.

ANOTHER JAM RECIPE