Apricot Pineapple Jam Recipe

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

Read Reviews
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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
MAKES:
40 servings
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

Ingredients

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

Directions

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.
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.
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

Nutritional Facts

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

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

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Mary Jo User ID: 9254928 273380
Reviewed Sep. 23, 2017

"I HAVE MADE APRICOT JAM BEFORE, AND LOVE IT... BUT WAS WONDERING!!... I AM NOW TRYING TO LOSE WEIGHT, AND WONDERED IF THIS JAM COULD BE MADE WITH SPLENDA?... AND IF SO WOULD I MEASURE THE SAME AMOUNT?... THANK YOU SO MUCH... MARYJO..."

MY REVIEW
cazdazraz User ID: 1278579 270296
Reviewed Aug. 3, 2017

"This jam is super easy to make and tastes great. I make it for gifts and people always want the recipe after eating it."

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