Apricot Pineapple Freezer Jam Recipes

Steps:

• EQUIPMENT NEEDED: Water bath canning pot and rack. Clean jars, lids and rims. Clean towels, long tongs and a jar lifter (or tongs with rubber grips) Pot of water for metal lids and rims. Bowl of ice water (to remove apricot skins) PREPARE THE APRICOTS: To easily remove apricot skins, cut a small "x" at the bottom of each fruit. Gently dunk into a pot of boiling water for 1-2 minutes. Remove, with a slotted spoon. Starting with the "x", peel the skins off by sliding with your thumbs. It's that easy! UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes. Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. Easy! Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth-- not pureed. You want bits of apricot for texture. Strain the apricots and reserve the juice. PREPARE THE PINEAPPLE: NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best. Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier. I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it's fine but not pureed. Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice. In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil. Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

Steps:

• In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Steps:

• Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and Certo liquid. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in the fridge.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• 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.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Pit and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared apricots into large bowl. Add pineapple with its syrup and the lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 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.

Steps:

• Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
• Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
• Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
• Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

Steps:

• In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer for 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, for 1 hour or until thick and translucent, stirring frequently.
• Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

Steps:

• Mix apricots, lemon juice and rind.
• Add sugar, stir 5 minutes until sugar dissolves.
• Let stand 20 minutes.
• Stir in pectin.
• Ladle into cartons or jars, filling to within 1/2 inch of top.
• Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
• (Freeze for 1 month before thawing to use).