skip to main content

Apricot and Pineapple Jam Recipe

pink_warm_mama_1

11 years ago

Anyone one have a T&T recipe they are willing to share? Many thanks.

Sort by:Oldest

Comment (1)

KatieC
11 years ago
Readinglady's recipe is my favorite. This year I made a lazy jam-not-preserves version. Apricots came at a busy time, so I cut the unpeeled apricots into sixths or eighths and macerated them with the sugar and bottled lemon juice for a day. Then added the pineapple and boiled to gel point. It's not as pretty, but must have tasted ok because I left a full jar in the kitchen at work and by the next day the jar was washed and in the dish drainer.

* Exported from MasterCook *

Apricot Pineapple Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe apricots (large ones if possible)
1/3 cup lemon juice (fresh not bottled)
lemon pips (i.e. seeds)
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. Don't cut too small. You want discrete pieces of apricot in the syrup. This is what gives these preserves their character. Ream lemon and strain juice. Place seeds in a bag. (You can tie up seeds in cheesecloth. I usually also add any pulp left in the reamer.)

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 in a strainer over a bowl to catch syrup. Remove and discard lemon seeds. 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 (220Ã¯Â¿Â½) or, if desired, a bit softer. (You can also remove lemon seeds at this point; it gets a bit messy.)

Stir in crushed pineapple and reheat (about 1 minute). 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. (10 min. above 1000 ft.)

Description:
"My own recipe, beginning with a base from Helen Witty. This recipe can be made with just apricots or peaches. - Carol (Readinglady), Harvest Forum".

Yield: "7 cups"

- - - - - - - - - - - - - - - - - - -
0
Related Discussions
Jam from dried brandied apricots?
Q
Comments (3)
Last winter I came up with a Dried Apricot Conserve. I think it could be adapted for your purposes if you wanted to give it a shot. I don't have a recipe per se, but took notes, thank goodness. This conserve is very rich, almost like a mincemeat, so it would work well as a cookie filling or in tiny cream cheese pastries, stirred into a frosting for a Lane cake-style filling. Or as a topping for mini-scones. Or just stirred into plain quickbread batter for an instant fruit-nut bread. Toast 1/2 cup blanched almond slivers. Soak 8 oz. sliced dried apricots and 1 cup golden raisins in 3 cups water to plump. Next day cook apricots, raisins and cooking liquid until fruit is tender. Supreme one large orange (remove segments from between membrane). Remove about 1/4 of peel sans pith and julienne finely. (Don't grate; you don't want it to disappear into the conserve.) To the soaked apricots and raisins I added the orange segments, the peel and 1/2 cup fresh orange juice (I needed a second orange for that.) plus the juice of one lemon. I also tossed in one 8-oz. can of crushed pineapple. Gently heat and add sugar. I used about 2 1/4 cups. (I'm not sure but that seems about right.) Once dissolved, bring up the heat and cook to jell point. Finally I stirred in the toasted almonds and 2 T. amaretto. Let me tell you, the result was terrific. I don't see why something similar wouldn't work with your boozy apricots. Oh, I used Turkish apricots. California ones would be much more mouth-puckery and might require some correction in sweetening. There's a good amount of natural pectin in this conserve, so you could even stir in a bit of honey near the end. Just don't overdo it or you'll interfere with the set. Hopefully this gives you some ideas. Carol
...See More
pic of pineapple jam and questions
Q
Comments (11)
Tracik3, thanks to your post, I got the pineapple corer/peeler/slicer/spearer similar to your's only metal with the plastic handle. Used it today for the first time and I love it. It pretty much took all the fruit out of the peel, not leaving enough to even try to eat off the peel. I paid $7.99 for it at Kitchen Collection. I worked there many years ago and its nearby, but you can order from them online. I have another pineapple in the fridge and will do it tomorrow. My husband loves pineapple. Thank you for your post. By the way, Pomona's Pectin has a recipe for pineapple jam that calls for 4 cups mashed fruit and either 1/2 to 1 cup of honey or 3/4 to 2 cups of sugar. It makes 4 to 5 cups of jam. Of course, you can use artificial sweetener or whatever and it will jell with Pomona's. We're both diabetics so I make mine with Splenda. I've even made apple pie jam with artificial sweetener and Pomona's and it tastes like the regular with sugar to us.
...See More
Pineapple Peach Jam
Q
Comments (11)
My raspberries have been picked and are now frozen. Because I didn't have quite enough, I also picked a few leftover blueberries and some seedless grapes I was also growing. These will all go through my Villaware food strainer and thats when they get to become a seedless jam. Recently, I saw an interesting dried berry in Costco. Its called a Goji berry and the bag mentioned it was made with some pomagranite juice the Goji berries are soaked in. Its tart, and similar to appearance to dried cranberries (Craisins). I may also add a few of these goji berries to some of the red raspberry jam, and call that a mixed berry jam. The black raspberries I have are just now ripening too, so they also get into one of the batches.
...See More
Fresh apricots/pineapple jam
Q
Comments (5)
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
...See More

Related Stories

LANDSCAPE DESIGN Recipe for Tropical Edible Garden Style

Appeal to exotic good taste with fruit trees, palms and tropical look-alikes in your temperate-climate garden

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

EDIBLE GARDENS Why Grow Quince? For Beauty, Fragrance and Old-Time Flavor

By Marianne Lipanovich

Delightfully perfumed fruit and lovely spring blossoms make this apple and pear cousin worth a spot in the garden

FARM YOUR YARD If You Have Room for Only One Fruit Tree ...

Juice up a small garden with one of these easier-care or worth-the-effort fruit trees for a mild climate

KITCHEN APPLIANCES 9 Places to Put the Microwave in Your Kitchen

By Toronto Interior Design Group

See the pros and cons of locating your microwave above, below and beyond the counter

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

ENTERTAINING 8 Stress-Busting Tips for Hosting Small Gatherings

By Laura Gaskill

Make entertaining easy with these ideas for casual get-togethers

PRODUCT PICKS Guest Picks: Get Juicing

By Tracy Benjamin

Stay hydrated and healthy with these tools and accessories for juicing fruits and vegetables right at home

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

LIFE Simple Pleasures: A Real Sit-Down Breakfast

By Laura Gaskill

Give grab-and-go the heave-ho. To start the day right, treat yourself to a proper breakfast in a cheery spot

Sponsored

More Discussions

Does anyone forage? Wild food favorites

17

A crisp not too sweet gluten free cookie/biscuit

11

omelet cheeses ... your fave

35

Rain, stress, heat and pungency?

35

Avian Influenza and Raw Milk

18