Apricot Pineapple Jam

Jam-Packed Happiness: Apricot Pineapple Jam!

Okay, so have you ever tasted something so good it made you do a little dance in the kitchen? 🍑🍍 Yeah, that’s me every time I make this Apricot Pineapple Jam. Like, who knew fruit could be this happy in a jar, am I right? It’s super easy and perfect for slathering on toast, dolloping on pancakes, or just eating straight outta the jar (no shame!).

Okay, Let’s Talk Ingredients

So, you’re gonna need a few things from the store. Here’s the scoop:

– 6 cups apricots (definitely chop ’em first, that’s important)
– 2 cups fresh pineapple (yeah, fresh, don’t skimp here)
– 9 cups granulated sugar (I know, it sounds like a lot, but trust me)
– 2 boxes pectin (you gotta have this for the jammy goodness)
– ¼ cup lemon juice (adds that zing)
– ½ – 1 teaspoon almond extract (this is the secret magic dust!)

Grab your reusable shopping bags, and let’s do this!

So Here’s Why I Make This Constantly

Okay, real talk. I first made this jam when my neighbor gave me a box of apricots from her tree. I mean, how sweet is that? I felt all fancy and farm-to-table, but then I had WAY too many apricots. Like, I could’ve opened a fruit stand. 😅 So, I decided to jam them up! I tossed them with pineapple because, let’s face it, tropical vibes are everything.

The first time I tasted it, I was like “OMG, I need to share this with everyone!” I gave some to my grandma too, and she started calling me her “jam queen.” Talk about a confidence boost! Now, every summer, I whip up batches—like, I think I made 12 jars last year (no lie). I share it, but I keep a secret stash for myself ‘cause it’s just that good.

The One Trick That Changes Everything

Here’s the deal—chop those apricots and pineapple really small. Seriously, like, tiny! I once threw them in whole and ended up with a lumpy jam disaster. 🤦‍♀️ Small pieces help everything cook evenly and get all cozy together. Just think of it as jam meditation—chop, chop, breathe, and get zen with it.

Don’t Mess This Up (My Top Tips)

1. Sugar Shock: Don’t panic about the sugar. The amount seems wild, but it’s how you get that sweet, sweet jam texture.

2. Watch the Clock: Cook for 2-3 hours, but seriously, check it at 2 hours! I once got caught up binge-watching a show and nearly burned my jam. 😱

3. Blend it Right: Use an immersion blender to get the consistency you want. I like mine a bit chunky, but you do you!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so I usually freeze mine, but you can also do the whole boiling water bath thing. Just make sure you let them cool at room temp for about 24 hours before stashing them. If you’re feeling wild, slap a cute label on them, and gift ‘em! Just don’t tell people you’ve saved a jar for yourself. (Oop, I might’ve just given away my secret.)

If You Liked This, You’ll Probably Like These Too

If you’re into this fruity goodness, you should definitely try making:

– Strawberry Rhubarb Jam (so tart and sweet!)
– Blueberry Lemon Curd (like, lemony happiness in a jar)
– Peach Butter (because, summer peaches!)

So, what do you think? Are you ready to go jam crazy? What’s your favorite jam flavor? I’m dying to know! 🍯💖