Apricot-Pineapple Jam

Apricot-Pineapple JamApricot-Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Apricot-Pineapple Jam Ingredients

3 cups washed, finely chopped, and mashed apricots
1 cup crushed pineapple (canned in its own juice, but don’t include the juice)
¼ cup lemon juice
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s pectin powder

Apricot-Pineapple Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare fruit.

3. Measure fruit into saucepan.

4. Add calcium water and lemon juice and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option: Feel free to vary the fruit ratio with more pineapple and less apricot. Just be sure to keep the total quantity of mixed fruit at 4 cups.

Also, fresh, crushed pineapple can be substituted for canned. Fresh pineapple, however, must be boiled for several minutes before you start the jam-making process. This extra cooking is necessary to de-activate the many enzymes in pineapple that can negatively affect the jell. After boiling, measure out the correct amount of crushed pineapple called for in the recipe.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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15 thoughts on “Apricot-Pineapple Jam

  1. Making jam, do you absolutely have to water bath? i know my mom didn’t and my sister-in-laws don’t. Ive never used this pectin before but want to try it for apricot jam.

    • Dear Donna,
      The USDA/National Center for Home Food Preservation now recommends water-bath processing for jams and jellies that are going to be stored at room temperature, whether made with high sugar or low sugar. This is a change from the past. We observe the USDA’s guidelines, which is why we say to water bath can our jams and jellies.

      What the water-bath process does is super-heat the air space at the top of the jar and kill any mold spores or yeast that may be in the air. You don’t want to seal in any live mold spores or yeast as they will grow in the low-sugar jam or jelly if they are not killed. The extra heat of the water bath also does create a stronger seal than if you just let the jars cool and pop.
      Here is a link to our tutorial about water-bath canning.

      On the other hand, freezing cooked jam or jelly is another method you can use for long-term storage. Below is our FAQ on freezing jam.

      Do I have to do a water bath to preserve my cooked jam or jelly?

      No – if you have freezer space, cooked jam and jelly can be stored in the freezer. Follow the directions as if you were going to do a water bath, but leave ½” of headspace in the jars (instead of ¼”). This extra space allows for expansion when the jam freezes. Allow jars to cool on the counter, then store in the freezer. Defrost in the refrigerator before eating. Best eaten within 1 year of freezing.

      The Apricot-Pineapple Jam is delicious. If you want to make just plain apricot jam with Pomona’s, you will find the instructions on the direction sheet that comes with the pectin.

      I hope this is helpful.

  2. Can you make pineapple jam in the all-fruit variety, using white grape or apple juice as the sweetener instead of any form of sugar? It’s not listed in that section of the instructions, and I wondered if there is a reason?

    • Dear Shawna,
      Yes, you can make pineapple jam using juice concentrate as your sweetener. You should follow the recipe on the direction sheet that comes with the pectin for Strawberry Jam — Juice Concentrate. No lemon juice is required for pineapple. I think the only reason it isn’t listed is lack of space!

      Thanks for using Pomona’s — and happy jamming.

  3. I just made this recipe, and the gel is soft. It’s not a firm set. When it’s refrigerated, it firms up well. But it’s soft in the jar. Is that how it’s supposed to be? Thanks for your advice.

    • Dear Patricia,
      The Apricot-Pineapple jam is not meant to be a soft set. It is meant to be firm and spreadable.

      Were the jars completely cool before you put them in the refrigerator? Pomona’s completes its jell when completely cool. After refrigeration, when back to room temperature, does the jam hold the jell?

      There are a few different things that can cause problems with the jell. Have you looked at the page on our website My Jam or Jelly Didn’t Jell — Can I Fix It? That will take you through a variety of things we would ask you on the phone if you were to call the Jamline. The page will also give you the fixes if you can figure out the problem. Please take a look.

      If that page doesn’t diagnose the problem and give you a solution, please DO give us a call on the Jamline (413-772-6816). If we don’t answer, leave you number as we WILL call you back.

      Thanks for using Pomona’s — and happy jamming!

      • Thank you very much for your quick reply. I have moved the jars to the refrigerator to see if that will help with the gel. Some jam I put in a bowl in the refrigerator set beautifully, so perhaps the jam will complete the set in the refrigerator, too. My apricots were very juicy, which may have impacted the gel.

        I’ve raved about Pomona’s on Amazon.com and Facebook. It’s one of my favorite things in the kitchen and the only pectin I use. And now I’m impressed with your customer service, too. I’ll get back to you if the refrigerator doesn’t take care of things.

        Thanks again!

    • Dear Jessie,
      Yes, you can use this same recipe for just apricot jam. The recipe for Cooked Apricot Jam — Low Sugar or Honey is also on the recipe sheet that comes with Pomona’s Pectin. It is on the pink side, under Jam, and in the section of fruits that starts with Sweet Cherry.

      Thanks for using Pomona’s and happy jamming!

  4. Just wondering if I could use fresh pineapple for this recipe, as a substitute for the canned? The combination sounds amazing, but I prefer all my ingredients to be fresh. Thanks for your reply. Kelly

    • Hello Kelly,
      Yes, you can substitute fresh pineapple for the canned pineapple in the recipe, however you do need to boil the fresh pineapple for a few minutes before adding it in order to de-activate the enzymes. The enzymes in fresh pineapple can interfere with the jelling power of the pectin. Be sure to measure out the correct amount of pineapple after you have boiled it.

  5. Thank you so very much for this wonderful product. I used the pectin for the first time last year and was and am more than pleased with the result. I need the low sugar, hubby is diabetic, this works better than anything I have ever used. I am 83 years old so I have made a few jars of jams and jellies over the years. Thanks again Patsy

  6. Last summer I called and asked you for an Apricot-Pineapple recipe and you walked me through it and it turned out very good. This is my first time on your website and I was overjoyed to see the recipe listed. I will make some this week.
    Thank you,
    Sharon

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