Pineapple-Apricot Jam

This Pineapple-Apricot Jam is a vibrant, tropical fruit spread that balances the bright acidity of fresh pineapple with the deep, resinous sweetness of dried apricots. The addition of maraschino cherries adds a playful pop of color and a subtle, nostalgic sweetness. Perfect for spreading on warm toast, dolloping over yogurt, or serving alongside creamy cheeses, this jam brings a burst of sunshine to any table. The texture is luscious and smooth, with tender chunks of fruit providing delightful contrast. It is an excellent choice for breakfast, brunch, or as a gift for friends and family, capturing the essence of summer in every spoonful.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 5

Calories: 1191.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Pineapple-Apricot Jam is a vibrant, tropical fruit spread that balances the bright acidity of fresh pineapple with the deep, resinous sweetness of dried apricots. The addition of maraschino cherries adds a playful pop of color and a subtle, nostalgic sweetness. Perfect for spreading on warm toast, dolloping over yogurt, or serving alongside creamy cheeses, this jam brings a burst of sunshine to any table. The texture is luscious and smooth, with tender chunks of fruit providing delightful contrast. It is an excellent choice for breakfast, brunch, or as a gift for friends and family, capturing the essence of summer in every spoonful.

Ingredients

20 ounce Pineapple; Crushed, 1 can
6 ounce Maraschino Cherries; 1 Jar,*
8 ounce Dried Apricots; Cut Into 1/4
1/4 cup Water
3 1/2 cup Sugar
2 tablespoon Lemon Juice
3 ounce Fruit Pectin; Liquid,1 pouch

Directions

1
Drain the maraschino cherries, reserving 1/3 cup of the syrup, and chop the cherries into small pieces.
2
In a large Dutch oven or heavy-bottomed pot, combine the crushed pineapple with its syrup, the reserved cherry syrup, chopped apricots, and water.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally.
4
Reduce the heat to low, cover the pot, and simmer until the apricots are tender, about 10 minutes.
5
Stir in the sugar, lemon juice, and chopped cherries.
6
Return the mixture to a full rolling boil over high heat, stirring constantly.
7
Boil hard, stirring constantly, for exactly 1 minute.
8
Remove the pot from the heat and stir in the liquid fruit pectin until fully incorporated.
9
Ladle the hot jam into hot sterilized jars or freezer containers.
10
Cover and let cool to room temperature before refrigerating or freezing.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1191.9kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9.9mg1%
Total Carbohydrate 305.8g102%
Dietary Fiber 11.3g46%
Sugars 283.8g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate for up to 3 weeks or freeze for up to 3 months. If canning for shelf stability, follow tested water-bath canning guidelines.

Substitutions: You can use fresh pineapple instead of canned, but you may need to adjust the sugar and pectin based on the fruit's natural pectin content. Fresh apricots can be used in season, substituting roughly 1:1 by weight with dried, but reduce cooking time.

Tip: Ensure your jars are hot and sterilized before filling to prevent spoilage. Skim any foam from the surface before ladling into jars for a clearer finish.

Keywords: pineapple, apricot, jam, preserves, fruit spread, tropical, maraschino, cherries, breakfast, brunch, canning, homemade, gift, vegan, dessert topping, toast, yogurt, cheese board, summer, spoonable

Read it online: https://www.chefs-mate.com/recipe/pineapple-apricot-jam/