Apricot & Pineapple Jam

Wash your half-pint or pint jars, lids and rings in soapy, water. Sterilize them, covered 10 minutes, in boiling water.

Apricot ­čŹĹ Pineapple­čŹŹJam
Yield: 10 cups (or half-pints)

Print Recipe

5 1/2 cups apricots, crushed (4 lbs apricot halves)
1 (20-oz) can crushed pineapple, undrained
3 1/2 cups granulated sugar or Whey Low D Sweetener – 2 lbs
7 Tbsp regular cooked-type ClearJel┬« (for canning)
OR 4 Tbsp Instant ClearJel® ® (if freezing, see Notes*)
1/4 cup lemon juice, bottled (or 2 lemons)
1 Tbsp corn syrup (aids w/storage, if freezing in bags)
1. In a food processor, pulse to crush apricots. Dump into a large saucepan and add crushed pineapple.
2. In a bowl, completely mix 1 1/2 cups sugar or sweetener and clearjel; add to saucepan. Stir in remaining sugar, lemon juice and corn syrup (if using). 

3. Heat mixture over medium heat, bring to a boil and then boil for 1 minute to thicken.


4. Ladle while hot jam into HOT sterile jars; cover with sterile hot lids and rings. Process with boiling water, 10 minutes (for half pints) and 20 minutes (for pints). Remove; cool, and then check for a tight seal.

5. Label; date and store. Use within 1 year.

Storage: Processed jam stores up 1-yr. Freezer Jam stores up to 3 years, whereas only 1 year in freezer bags.

*Notes: Regular cook-type ClearJel® is used for canning processed jam and pie fillings.

Please NoteÔÇŽ Do NOT process jam with Instant ClearJel┬«.it is NOT an acceptable thickener for canned jam. Many websites say it is because it breaks down, that’s NOT my experience. Since ICJ thickens both instantly and during cooking, heat is UNABLE to penetrate to the center of the jar! Dangerous spoilage can (AND will) occur during storage.

Use Instant ClearJel for its many other wonderful intended purposes, i.e.: thickening freezer jams and making frozen pies and bake unthawed, later in the season. 

Go to my ClearJel┬« (Plus) Info page and scroll down, look for my Recipes w/ Instant ClearJel┬« for several new ideas.


Sharon Anne

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