Apricot Pineapple Jam Recipe
Apricot Pineapple Jam Recipe photo by Taste of Home
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Apricot Pineapple Jam Recipe

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Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. "The juice is what makes the jam taste so good," says Carol Radil of New Britain, Connecticut.
Featured In: 19 Freezer Jam Recipes
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min. + standing
MAKES:40 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min. + standing
MAKES: 40 servings


  • 12 ounces dried apricots
  • 1 cup water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1/2 cup grapefruit juice
  • 3 cups sugar

Nutritional Facts

2 tablespoon: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (20g sugars, 1g fiber), 0 protein.


  1. In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently.
  2. Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours.
  3. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 5 cups.
Editor's Note: This recipe does not use pectin.
Originally published as Apricot Pineapple Jam in Country Woman July/August 2003, p41

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