Make this SURE.JELL for Less or No Sugar Needed Recipes - Apricot-Pineapple Jam to capture the natural sweetness of two favorite fruits. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.
Apricot-Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Option: Feel free to vary the fruit ratio with more pineapple and less apricot. Just be sure to keep the total quantity of mixed fruit at 4 cups.
Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well. Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well.
Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy.