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Fresh apricots/pineapple jam

18 years ago

What a great surprise from some friends that came up for 4th of July weekend...

They brought us fresh apricots...they don't like them and a mutual friend has a tree.

I can only find apricot pineapple jam recipes using dried apricots...anyone out there with a T & T recipe using fresh apricots??

Linda

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Comments (5)

readinglady
18 years ago
This is my recipe beginning with a base recipe from Helen Witty.

Apricot Pineapple Preserves

Categories: Canning & Preserving Jams and Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe apricots (large ones if possible)
1/3 cup lemon juice (fresh not bottled)
lemon pips
6 cups sugar (2 lbs. 12 1/4 oz.)
1 20-oz. can crushed pineapple

Scald apricots and skin. (About 40 seconds in boiling water or less depending on ripeness.)

Quarter apricots. Ream lemon and strain juice. Place seeds in a bag.

Combine apricots and lemon juice. Stir in sugar. Add seeds to the pan and set mixture in the refrigerator overnight or out on the counter for a few hours. Stir occasionally to distribute undissolved sugar.

When ready, place mixture in a pan on medium heat. Bring to a hard boil then simmer 10 minutes, skimming foam. Use a spatula to avoid breaking fruit. Cook another 20 minutes or so until fruit is translucent. Don't overcook. A shorter time is fine; avoid turning apricot pieces to mush.

Pour mixture into a bowl and cool. Cover with a cloth and let rest overnight again.

Lift apricots out with a slotted spoon and drain well over a bowl to catch syrup. Drain crushed pineapple separately. Be sure it is drained thoroughly.

Return syrup without fruit to the pan and set over medium-high heat. Boil rapidly to jelly stage (220Â°) or, if desired, a bit softer.

Stir in crushed pineapple and reheat. Carefully stir in apricots and any remaining syrup. Boil 1 minute.

Pull off heat and let cool 5 minutes, stirring occasionally to distribute fruit.

BWB 5 minutes for sterilized jars, 10 minutes for hot clean jars.

This will yield about 7 8-ounce jars.

Carol
julie7549
18 years ago
I just ade apricot-pineapple jam this morning but I "cheat" and use Sure-Jel. It calls for 5 cups chopped apricots. So, when making apricot-pineapple I make sure the apricots and crushed pineapple equals the 5 cups. I've not had a failure yet!
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I think it would work for these - my neighbor made them for her husband for decades, his favorite. (and I don't like fruit/meat combinations either ;) Not even pineapple on a pizza, or my sis's killer raisin sauce for ham, We had guests from Croatia a few years ago and they wanted to cook a special dinner, one seldom affordable given the price of beef for them. Roasted beef and plums. I smiled hard, said thank you so much, and ate) California Gold Bars 1 c. brown sugar, packed 1 c. butter 1 egg 1 tsp. vanilla 1/2 c. flour 1 c. nuts 1/2 c. apricot jam Beat together sugar, butter, egg, and vanilla until smooth and creamy. Stir in flour and nuts. Spoon half the batter in a greased 9-inch square pan. Spread evenly with jam, cover jam with remaining batter. Bake at 325 degrees for 50 minutes. Cool 10 minutes. Cut into squares.
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readinglady
18 years ago
You can make it with any of the commercial pectins. I even tried a freezer jam version. But I gave up on that one; it seemed bland to me.

Carol
lyndaluu2
Original Author
18 years ago
Thanks for the recipes...
Make the jam yesterday. I didn't use pectin at all. The recipe I Googled just called for 7 cups chopped apricots, 3 cups of crushed pineapple and 5 cups of sugar. Cook for 30 mins until gelled. It made 8 1/2 pints of jam.

Linda
annie1992
18 years ago
Linda, that sounds delicious. I also have a recipe for an apricot/orange marmalade, but I make just plain apricot jam using my peach jam recipe.

I'm sure I got the marmalade recipe here from someone, I'll look it up if you'd like it.

Annie

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