Apricot Pineapple Jam Recipe You’ll Make Again

The moment apricot and pineapple begin to simmer together, something magical happens. The air fills with the bright, sunny scent of summer fruit, and you know you’re about to create a kitchen treasure. This irresistible apricot pineapple jam recipe is a spoonful of sunshine in every jar—vibrant, fragrant, and just the right amount of sweet. Whether you’re spreading it on hot toast, swirling it into yogurt, or gifting it to a friend, this is one preserve you’ll return to all season long.

Overview of the Apricot Pineapple Jam Recipe

This apricot pineapple jam recipe is the perfect balance of tangy and sweet, with a lush texture that spreads like silk. What sets it apart is its bold fruit-forward flavor—apricots bring a naturally tart edge that complements the bright tropical sweetness of pineapple. No commercial pectin is needed here; the natural pectin in the fruit, aided by lemon juice, thickens it beautifully with just a bit of patience and attention.

You’ll love this recipe not only for the flavor but also for the ritual. Chopping fresh fruit, watching it bubble away, pouring it into warm jars—every step feels like a return to something simple and good. It’s deeply rooted in the American tradition of summer canning, when seasonal fruit is preserved in glass to savor all year long. Whether you’re new to jam making or a seasoned preserver, this jam offers something to savor and remember.

And if you’ve ever been wary of jam-making because it sounds too technical or time-consuming, don’t worry—this version is streamlined, beginner-friendly, and ultra-rewarding.

Ingredients List

This apricot pineapple jam recipe relies on minimal ingredients, but the key is choosing them at their peak ripeness. Here’s what you’ll need:

• 4 cups chopped fresh apricots (about 2 pounds, pitted)
• 2 cups crushed pineapple (fresh or canned in juice, well-drained)
• 1/4 cup fresh lemon juice
• 5 cups granulated sugar
• 1 teaspoon vanilla extract (optional, for added depth)
• 1/2 teaspoon grated fresh ginger (optional, adds warmth and subtle spice)

Ingredient Notes:

• Apricots: Slightly underripe apricots are ideal—they have more natural pectin and a tart edge that balances sugar.
• Pineapple: Use fresh if available, but canned pineapple in juice (not syrup) works perfectly and saves prep time.
• Lemon juice: Adds acidity to help with gelling and keeps the color bright.
• Sugar: Don’t reduce too much; it’s essential for preservation and consistency.
• Optional add-ins like ginger or vanilla can customize the jam to your taste, but are not required.

These six ingredients create a rich, golden jam that tastes like summer in a jar—and fills your kitchen with one of the best aromas imaginable.

Necessary Tools for Preparation

Before you begin this apricot pineapple jam recipe, gather your tools to keep things running smoothly from start to finish. Having the right setup makes the process efficient and enjoyable.

Essential Equipment:

• Large heavy-bottomed pot – Stainless steel or enameled cast iron works best to avoid scorching the fruit.
• Potato masher or silicone spatula – Helps break down the fruit as it cooks.
• Measuring cups and spoons – For precise ratios, especially with sugar and lemon juice.
• Wooden spoon – Ideal for stirring thickening jam without damaging your pot.
• Canning funnel – A wide-mouth funnel keeps jar rims clean when filling.
• Ladle – For transferring hot jam into jars with minimal mess.
• Sterilized half-pint canning jars – You’ll need about 6–8 jars with lids and bands.
• Jar lifter or tongs – Essential for safely moving hot jars in and out of the canning bath.
• Water bath canner or deep stockpot – For processing sealed jars to make them shelf-stable.

Optional but Helpful:

• Candy or digital thermometer – Ensures you hit the jam setting point (around 220°F at sea level).
• Clean kitchen towels – For wiping jar rims and setting jars after processing.
• Cooling rack or cutting board – A stable surface to rest your jars post-canning.

Setting up your canning station before you begin will save you from scrambling mid-recipe. Once your fruit is chopped and your jars are sterilized, you’ll be ready to bring this jam to life—rich, golden, and endlessly giftable.

Ingredient Additions & Substitutions

One of the reasons this apricot pineapple jam recipe is so beloved is its flexibility. Whether you’re accommodating dietary needs or just working with what’s in your pantry, these smart substitutions can help you make it your own—without compromising flavor or texture.

Apricots

Fresh Apricots are ideal, especially if you catch them in-season at a farmers’ market. But if they’re out of reach:

• Use dried apricots: Soak 2½ cups of chopped dried apricots in warm water for a few hours or overnight. They’ll plump up beautifully and give the jam a more concentrated, honeyed flavor.
• Frozen apricots can work too. Just thaw and drain them first.

Pineapple

While fresh pineapple has a sharp tang and tropical fragrance, it’s not the only option:

• Canned pineapple in 100% juice is a great substitute. Be sure to drain it well, and avoid syrup-packed versions.
• Frozen pineapple can also be used—defrost thoroughly and chop finely.

Lemon Juice

Essential for acidity and natural pectin activation. Stick to:

• Bottled lemon juice (from concentrate) for consistency in canning recipes.
• Fresh-squeezed lemon juice adds a more vibrant citrus note, perfect if you’re not planning to store the jam long-term.

Sugar Alternatives

If you prefer a lower-sugar jam:

• Honey: Use ¾ cup honey for every 1 cup sugar. It adds a floral note but slightly softens the final set.
• Coconut sugar: Adds a warm caramel tone, though it will darken the jam color.
• Monk fruit or stevia blends: Some sugar-free options work well in small batches but can affect texture and shelf life.

Note: If you’re canning the jam for long-term shelf storage, stick to traditional sugar ratios for safety and gelling. For refrigerator jam, feel free to experiment.

Flavor Boosters

• Fresh grated ginger (½ tsp): Adds subtle heat and zing.
• Vanilla extract (1 tsp): Softens the tartness and adds warmth.
• Lime juice instead of lemon for a tropical twist.

With the ingredients prepped and options clarified, let’s walk through the simple, satisfying process of turning your fruit into golden jam.

Step-by-Step Instructions

This apricot pineapple jam recipe comes together in under an hour and fills your kitchen with a fragrance that makes the whole process feel like a celebration. Here’s how to make it:

① Prep the Fruit

• Wash and pit the apricots, then chop them into small, even pieces. Leave the skins on—they melt down and help with texture.
• Drain the crushed pineapple if using canned, or finely chop fresh/frozen pineapple into pulp.
• Measure out all ingredients in advance. Jam-making moves quickly once the heat is on.

② Combine and Cook the Fruit

• In a large heavy-bottomed pot, combine the chopped apricots, crushed pineapple, and lemon juice.
• Stir in the sugar and let the mixture sit for 10 minutes. This allows the fruit to release some juices, preventing scorching.
• Turn heat to medium-high and stir gently until the sugar is fully dissolved and the fruit mixture starts to bubble.

③ Mash and Simmer

• As the fruit softens, use a potato masher or spatula to gently break it down. You want a mostly smooth texture with some chunks for body.
• Continue simmering for 20 to 30 minutes, stirring often.
• Watch for the mixture to thicken visibly and turn a deeper, glossier hue.

④ Test for Doneness

• Use the spoon test: Dip a cold spoon into the jam and let it cool—if it wrinkles when pushed, it’s done.
• Or use a thermometer: When the jam reaches 220°F at sea level, it’s ready.
• Stir in any optional additions like vanilla or ginger just before removing from heat.

⑤ Jar the Jam

• While the jam is hot, ladle it into sterilized jars, leaving ¼-inch headspace at the top.
• Wipe rims clean with a damp towel, then place lids and tighten bands just until fingertip-tight.

⑥ Process in a Water Bath

• Place jars in a boiling water bath canner. Make sure they’re covered by at least 1 inch of water.
• Process for 10 minutes, adjusting for altitude if needed.
• Remove jars carefully and place on a towel to cool undisturbed for 12–24 hours.

⑦ Check and Store

• Once cooled, press the center of each lid to check for a seal (it should not pop back).
• Label your jars with the date.
• Store sealed jars in a cool, dark pantry for up to a year. Refrigerate after opening.

That’s it—you’ve just made a batch of golden, tropical sunshine. And once you spoon your first taste onto a warm biscuit or swirl it through creamy Greek yogurt, you’ll know it was worth every moment.

Serving Suggestions

Once you’ve made a batch of this glowing apricot pineapple jam recipe, the only question left is: How will you enjoy it first? With its sweet-tart punch and silky texture, this jam is endlessly versatile. Here are a few of our favorite ways to savor every spoonful:

Classic Pairings

• Slathered on warm toast, buttered biscuits, or English muffins. Let the heat gently melt the jam for a luscious, glossy finish.
• Swirled into oatmeal or yogurt for a naturally sweet, fruity start to your day.
• Layered into thumbprint cookies or sandwich cookies—this apricot pineapple jam recipe bakes beautifully and holds its shape.

For a delightful breakfast pairing, consider our Cozy Blueberry Cottage Cheese Breakfast Bake with Oats that beautifully complements the fruity brightness of this jam.

Cheese Boards & Savory Uses

• Serve alongside soft cheeses like brie, goat cheese, or ricotta. The jam’s tangy brightness is the perfect foil for creamy, rich flavors.
• Brush onto grilled chicken or salmon as a glaze during the last few minutes of cooking.
• Add to vinaigrettes for a tropical pop in summer salads.

Gifting Ideas

• Spoon this apricot pineapple jam recipe into a half-pint jar, tie it with twine, and attach a handwritten label. It’s the ultimate homemade gift for housewarmings, holidays, or hostess thank-yous.
• Pair it with a loaf of sourdough or a wedge of cheese in a curated gift basket.

This apricot pineapple jam recipe is far more than just a breakfast spread—it’s a versatile kitchen staple that elevates both sweet and savory dishes.

Tips for Best Results

Want your jam to set perfectly, glisten like golden honey, and taste like summer in a jar? These expert tips will make your apricot pineapple jam recipe shine every time.

Temperature Matters

• Jam sets at 220°F (104°C) at sea level. Use a candy thermometer to avoid overcooking or under-setting.
• For higher altitudes, reduce the temperature target by 2°F for every 1,000 feet above sea level.

Don’t Skip the Lemon Juice

• Lemon juice doesn’t just add flavor—it’s vital to balance pH, activate natural pectin, and ensure a safe, shelf-stable product.

Timing is Everything

• Let the fruit-sugar mixture sit for 10 minutes before heating to help draw out juices and prevent sticking.
• Stir constantly once the jam starts boiling—fruit and sugar can scorch fast.

Texture Tips

• If you like chunky jam, mash lightly with a spatula.
• For smoother results, use an immersion blender partway through cooking (carefully—it’s hot!).

Cleanliness is Key

• Sterilize your jars, lids, and tools in boiling water or the dishwasher’s sterilize cycle before using.
• Wipe jar rims with a damp cloth before sealing—this ensures a strong vacuum seal during processing.

Following these tips guarantees a jam that’s safe, delicious, and proudly homemade.

Storage Instructions

Now that you’ve finished your apricot pineapple jam recipe, you want it to last. Whether you’re planning to give jars as gifts or stash them for winter, here’s how to store your jam safely and smartly.

Shelf Storage

• If properly water-bath canned, your jam is shelf-stable for up to 12 months.
• Store sealed jars in a cool, dark place—your pantry, cupboard, or cellar are perfect.
• Always label jars with the date you made the jam.

Refrigerator Storage

• If you skip the canning step, your apricot pineapple jam recipe becomes a refrigerator jam.
• Keep it chilled and use within 3 to 4 weeks after opening.

Freezer-Friendly?

• Yes! You can pour cooled jam into freezer-safe containers, leaving ½-inch headspace.
• Freeze for up to 6 months. Thaw in the fridge overnight before using.

How to Spot Spoilage

• Discard any jar that has bulging lids, leakage, or an off smell.
• Mold, cloudiness, or unexpected bubbling are all signs the jam should not be eaten.

This apricot pineapple jam recipe is not only delicious, it’s designed for longevity. When stored correctly, it will brighten up your kitchen for seasons to come.

General Info & FAQ

Every batch of homemade jam brings its own questions. Here are the top reader inquiries about this apricot pineapple jam recipe, sourced from real searches and home-canning experts.

Can I make this apricot pineapple jam recipe without sugar?

Yes, but you’ll need to adjust expectations. Sugar does more than sweeten—it helps the jam gel and preserves it long-term. If using a sugar substitute (like honey or a no-sugar pectin blend), follow tested low-sugar jam recipes to ensure safety and consistency.

What if I don’t have a water bath canner?

You can use a deep stockpot with a rack on the bottom. As long as the jars are fully submerged under boiling water for the correct time, you’ll get the same result. Just monitor the temperature and timing closely.

Can I double this apricot pineapple jam recipe?

It’s best not to. Large batches often don’t gel properly and may overcook. If you want more, make two smaller batches instead—this ensures even cooking and reliable results.

Is pectin required?

Nope! This apricot pineapple jam recipe uses the natural pectin found in apricots and lemon juice. No boxed pectin necessary—just time, sugar, and patience.

Can I use frozen fruit?

Absolutely. Thaw completely and drain any excess liquid. The flavor is often just as vibrant, especially if the fruit was frozen at peak ripeness.

Conclusion

There’s something deeply satisfying about spooning into a jar of jam you made yourself—especially when it’s as golden and flavorful as this one. This apricot pineapple jam recipe isn’t just a preserve, it’s a celebration of summer fruit, of slowing down, and of savoring what’s sweet in life.

Whether you’re a first-time jam-maker or someone who stocks their pantry with homemade goods every season, this recipe rewards every step with color, fragrance, and joy. Bright, tangy apricots meet lush pineapple in a combination that’s bold, nostalgic, and endlessly versatile.

So the next time apricots are in season—or even when they’re not—return to this apricot pineapple jam recipe. It’s the kind you’ll be proud to give, even prouder to keep, and guaranteed to make again.

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Additional Recommended Recipes

If you loved this apricot pineapple jam recipe, try one of these next for more sweet, spreadable inspiration:

• Peach Jalapeno Jam Recipe – A bold balance of juicy peaches and spicy jalapeños, perfect on toast or with cheese.
• Persimmon Jelly Recipe – Smooth and golden, this jelly captures the mellow sweetness of ripe persimmons.
• 100 Year-Old Fruit Cake Recipe – A rich, time-honored dessert loaded with preserved fruits and nostalgic flavor.
• Creamed Honey Recipe – Silky, spreadable honey with a luscious texture—ideal for breakfast spreads.

Each of these recipes brings a unique twist to your pantry, perfect for sharing or savoring solo.