Apricot Pineapple Jam

🍑🍍✨ Apricot Pineapple Jam — Sweet, Tangy, Sunshine‑in‑a‑Jar Magic

Golden apricots, tropical pineapple, and a citrusy sparkle — basically your toast’s way of saying, ‘Excuse me, babe… I deserve this level of luxury.

 

 

 

Let’s talk about the kind of homemade jam that doesn’t just sit politely in the fridge — it radiates confidence. The kind that glows like summer sunshine, smells like a tropical vacation, and practically begs you to grab a spoon and “just taste it real quick.”

This Apricot Pineapple Jam is exactly that kind of recipe. It’s bright, sweet, tangy, silky, fruity, and unapologetically irresistible. It’s the kind of jam that makes your family wander into the kitchen asking, “What smells so good?” even though you literally just opened a can of crushed pineapple.

This jam is a celebration of simple ingredients doing the absolute most:

• Fresh apricots for that golden, velvety sweetness
• Crushed pineapple for tropical brightness
• Lemon juice for zing and balance
• Instant pectin for that perfect jammy consistency
• Butter to keep the foam down
• Sugar to bring everything together in sweet harmony

It’s the kind of recipe that works for breakfast, brunch, gifting, holidays, charcuterie boards, or those “I need something sweet and homemade right now” moments.

Why this jam deserves a permanent spot in your rotation:

• It’s EASY — no canning drama
• It’s FAST — done in minutes
• It’s BUDGET‑FRIENDLY — fruit doing the most
• It’s FAMILY‑FRIENDLY — picky eaters don’t stand a chance
• It’s INSTAGRAM‑READY — golden jars + gingham lids = perfection

💬 Reader prompt: Are you team “chunky jam” or team “smooth and silky”?

Matt’s grandparents have a delicious apricot tree, and we took everything they had left so we thought it would make maybe two batches of jam. When in all reality they went so far we ended up making six batches of jam and ended up with 36 jars of jam.

It’s going to take us a year to eat it all, so we have decided to pass it out to our family. We still have like 20 jars! Matt’s grandpa told us to make apricot-pineapple, he claims it’s the best and he was right! Give this a try!

 

apricot pineapple jam

Ingredients

• 3 cups apricots
• 20 oz. crushed pineapple – drained
• 1/2 cup of lemon juice
• 1 box of instant pectin
• 1/4 teaspoon of butter
• 7 cups of sugar

 

Directions

1. Wash the jars and rings in hot soapy water and then rinse with warm water. Pour some hot water on the flat lids, and let stand until ready to use. 
2. Pit the apricots and then we put our apricots in the blender and chopped them up. Measure exactly 3 cups into a 6-quart saucepan. Add crushed pineapple and lemon juice. 
3. Stir in pectin to the prepared fruit. Add butter to reduce foaming. Bring mixture to a full rolling boil that doesn’t stop bubbling when stirred on high heat, stirring constantly. 
4. Stir in the sugar and then return to a rolling boil and boil for 5 minutes stirring constantly. Remove from the heat. Skim off any foam with a metal spoon.
5. Ladle into prepared jars, wipe off the rim and place the lid and ring on immediately. It’s hot and it will seal without boiling the jars. Set them down don’t move them for 24 hours and they will all seal.

 

🔢 Calorie Count (Per Tablespoon)

• Calories: ~55
• Protein: 0g
• Carbs: 14g
• Fat: 0g
• Fiber: 0g
• Sugar: 13g

 

🥕 Nutritional Facts & Fun

• Apricots: Vitamin A + natural sweetness
• Pineapple: Vitamin C + tropical brightness
• Lemon juice: Antioxidants + balance
• Sugar: Texture + sweetness
• Pectin: Structure + spreadability

💬 Reader prompt: Do you prefer your jam on toast, biscuits, pancakes, or straight off the spoon