Wednesday, April 13, 2016

We Be Jammin'... Apricot-Pineapple Freezer Jam (no cook)



Apricot-Pineapple Freezer Jam (No Cook)
Found on kraftrecipes

Makes 7 half pints 

1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots) 

2 cans (8 oz. each) crushed pineapple in juice, undrained 

1/4 cup fresh lemon juice 

1 box Pectin 

1 cup light corn syrup 

4-1/2 cups sugar 

RINSE clean plastic containers and lids with boiling water. Dry thoroughly or use freezer safe jars. PIT and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice. STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup.

Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Posted by Pamela at 6:25 AM
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2 comments:

  1. Westside SoapworksApril 14, 2016 at 12:02 PM

    As many (many!) times that I've made jam, apricot pineapple is still and always my favorite of them all. The flavors are bright and wonderful with a delightful, buttery-ness that seems to bind it all together in a taste of sheer bliss. Not to mention the beautiful "jar of summer" color. Yes, I am quite smitten. I haven't made it for years as I haven't found a box of fresh apricots worthy of purchase. Maybe frozen apricots are the route to go. Thanks so much for sharing and reminding me that it's time to restock my larder with this gem!!

    ReplyDelete
  2. Westside SoapworksApril 14, 2016 at 12:03 PM

    As many (many!) times that I've made jam, apricot pineapple is still and always my favorite of them all. The flavors are bright and wonderful with a delightful, buttery-ness that seems to bind it all together in a taste of sheer bliss. Not to mention the beautiful "jar of summer" color. Yes, I am quite smitten. I haven't made it for years as I haven't found a box of fresh apricots worthy of purchase. Maybe frozen apricots are the route to go. Thanks so much for sharing and reminding me that it's time to restock my larder with this gem!!

    ReplyDelete

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