Apricot Pineapple Jam
Total TimePrep: 10 min. Cook: 1 hour 20 min. + standing
- 12 ounces dried apricots
- 1 cup water
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup grapefruit juice
- 3 cups sugar
- 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.
Nutrition Facts2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (20g sugars, 1g fiber), 0 protein.
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...
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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