How to Make Apricot Pineapple Jam

Marie Overton
a few seconds ago
2 min read

Apricots are a delightful fruit that when livened up with pineapples tastes so amazing. Apricot pineapple jam is a favorite of mine for on toast, as a marinade and even an ice cream topping.

Preparation of Canning Equipment

Start by preparing your boiling water bath canner with enough water to cover 11 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat.

Making the Apricot Pineapple Jam

A stainless steel colander filled with fresh, wet apricots sits in a sink. Water droplets glisten on the bright orange fruit.

Begin by washing the apricots to remove any pesticide residue.

Person wearing an apron cuts an orange on a wooden board. A metal colander filled with oranges is in the background.

Pit and blend 4 cups of apricots. (You could peel them if you wanted but the skin is thin enough that it doesn't bother me.)

Woman in a peach apron with "Marie" written on it places apricots into a red blender. Countertop covered with apricots in a kitchen.

Mix the apricots with 20 ounces crushed pineapple, 1/4 c lemon juice, 1/2 teaspoon of butter and 6 tablespoons of pectin in a large pot.

A pot on a granite countertop with orange and yellow mixture, topped with white powder. A small bowl of butter sits beside the pot.

Bring the mixture to a full rolling boil on medium-high heat. Stir regularly.

A pot with sugar and orange liquid is on a stove. A wooden spoon is partially submerged, stirring the mixture.

Add 8 cups of sugar.

Return to a full boil for 1 minute.

Ladle pouring orange jam into jars on a speckled countertop. Several filled and empty jars with lids nearby.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace.

Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign with water bath instructions: altitudes and times. Surrounded by jars with metal lids. Light granite countertop background.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person in red blouse and apron uses jar lifter to handle sealed jars of orange jam on a kitchen counter, stove in background.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Jars of apricot pineapple jam with gold lids stacked next to a can of crushed pineapple. Apricots scattered around on a burlap cloth.

Check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at my canning basics videos.