Jam making is pretty easy especially you grow your fruits, berries or vegetable like rhubarb and it is a great way to use up your garden surplus. You can make your own combinations of fruits or berries like I have. Over the years I’ve made lots of jars of jam, and they are wonderful gifts for any occasions. You probably guessed this Apricot & Pineapple jam is my very favorite. Apricot season is very short, and this is the time, around mid June they are at the stores or farmer’s markets. I made some yesterday the color is gorgeously golden, oh and the complex flavor is out of this world, well to me anyways.
Here is my recipe in case you want to go get some of those beautiful golden apricots now and give this jam a try.
Jiao’s Apricot & Pineapple Jam
4 cups chopped apricots (about 16 med size)
half 20 oz canned crushed pineapple, drained, about 1 cup (whole can will make two batches)
7 cups of sugar
1 pkg of Surejell Pectin
Follow the Surejell cooked jam instruction. Note: nowadays their direction wants you to put your filled up piping hot jars back into the water bath for 5 to 10 min (second half of step 6). You can do that if you feel more comfortable, but I still do the way I always do for over 25 years which is no water bath after I seal the jars. Do make sure your jars are SEALED, you will hear a pop or just use your finger to give it a little help in the center of the lids after they cool off a bit.
And Enjoy!
Yum, looks tasty! Jam is a good gift. I should’ve made jam out of the rhubarb a neighbor gave me. Hard to believe mid June already. Have you got enough strawberries to make jam? I love WA strawberry jam.
Yes, I made rhubarb with strawberries, and with raspberries before, they were good too.
Looks delicious! I love making jam with seasonal fruits and berries too. I’m going to try your recipe! And I always make my jam the same way you do it. No water bath canner.
Cool, I hope you like it!
🙂