Apricot~Pineapple Jam
Friday, June 10, 2011 at 11:17PM
Brook Hurst Stephens

Growing up this was my favorite jam, even though I'd only ever tasted the commercially-made kind. 

A few years ago (at that point a seasoned jam-maker) I found myself with 2 extra pounds of fresh apricots and a fresh pineapple sitting next to each other on my counter. A light bulb went off in my head: what took me so long to put these two together myself? I went to work creating my very own Apricot~Pineapple Jam.

This recipe, while it appears simple, is a real winner. It's amazing to me that with a bit of skill and plenty of heat, 4 common ingredients can be turned into something so lusciously delicious.

Makes ~5 half pints

Note: Prepare canning jars before starting your preserving project.

1.) Combine chopped apricots, pineapple chunks and lemon zest plus lemon juice in a heavy-bottomed non-reactive saucepan.

2.) Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently to reduce foaming. After about 10 minutes the fruit should be softening and you can periodically mash the chunks with a potato masher if you want smaller pieces.

3.) Add the sugar slowly, again stirring to prevent the mixture from sticking to the bottom of the pan. Boil for 10-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.

4.) Ladle jam into clean hot jars to within 1/4" of the top, and use a plastic knife to pop any bubbles that appear in the jam.

5.) Wipe rims spotlessly clean using a damp paper towl.

6.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".

7.) Process for 10 minutes in a Boiling Water Bath. 

8.) Turn kettle off and let jars rest in kettle for 5 more minutes.

9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

10.) Let rest for 24 hours, then check for proper seal before storing.  

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening. 

Article originally appeared on (http://learntopreserve.com/).
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