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Homemade Apricot Pineapple Jam

This homemade Apricot Pineapple Jam is sweet, fruity, and filled with bright tropical flavor. Juicy apricots and pineapple come together to create a beautiful golden jam that’s delicious spread over warm biscuits, toast, English muffins, or homemade bread.

If you’ve never tried apricot pineapple jam, the combination is so good. Apricots bring a slightly tart, rich fruit flavor while pineapple adds natural sweetness and a fresh tropical note. A little lemon juice brightens everything up and helps balance the sweetness.

Make a batch during apricot season to enjoy with breakfast and brunch, spoon it over desserts, or tuck a jar into a gift basket with homemade bread or biscuits.

Why You’ll Love This Apricot Pineapple Jam

This easy homemade jam is packed with fruit and can be made right on the stovetop. The apricot and pineapple flavors complement each other beautifully without either one overpowering the other.

It’s also incredibly versatile. Use it as a traditional breakfast spread, add it to baked goods, or warm a spoonful to make a quick fruit topping for cheesecake or ice cream.

Ingredients

• 3 cups finely chopped fresh apricots, pits removed
• 1 1/2 cups finely chopped or crushed pineapple, drained if using canned
• 1/4 cup fresh lemon juice
• 1 package (1.75 ounces) powdered fruit pectin
• 5 cups granulated sugar
• 1 tablespoon butter, optional

Fresh or Canned Pineapple

You can make apricot pineapple jam with either fresh or canned pineapple.

For fresh pineapple, remove the peel and core before finely chopping or crushing the fruit.

If you’re using canned pineapple, crushed pineapple works especially well. Drain off excess liquid before measuring so the jam doesn’t contain too much moisture.

How to Make Apricot Pineapple Jam

Wash the apricots thoroughly, cut them in half, and remove the pits. Finely chop the apricots until you have 3 cups of prepared fruit.

Prepare the pineapple by finely chopping or crushing it. Measure 1 1/2 cups.

Place the apricots, pineapple, and lemon juice in a large, heavy-bottomed saucepan.

Stir in the powdered pectin until thoroughly combined.

Place the saucepan over medium-high heat and bring the fruit mixture to a full rolling boil, stirring frequently to prevent scorching.

Once the mixture reaches a boil that cannot be stirred down, add all of the sugar at once.

Stir continuously until the sugar has completely dissolved.

Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove the pan from the heat.

If foam develops on top of the jam, skim it away with a spoon. You can also add a tablespoon of butter while cooking to help reduce foaming.

Allow the jam to cool slightly before transferring it to clean jars.

How Do You Know When Jam Is Ready?

Jam will still look relatively thin while it’s hot, so don’t expect it to have its final consistency immediately.

It will continue to thicken considerably as it cools.

If you’re unsure, place a small spoonful of hot jam onto a chilled plate. Let it sit for about a minute and gently push it with your finger. If it wrinkles slightly and doesn’t immediately run back together, the jam is beginning to set.

Do I Need to Peel the Apricots?

No. Apricot skins are thin and soften as the fruit cooks, so there’s no need to peel them before making jam.

Leaving the skins on also saves a considerable amount of prep time.

Simply wash the apricots well, remove the pits, and finely chop the fruit.

Can I Use Frozen Apricots?

Yes. Frozen apricots can be used when fresh apricots aren’t available.

Thaw them first and include the fruit juices when measuring your prepared apricots unless your pectin manufacturer’s instructions specify otherwise.

Ways to Use Apricot Pineapple Jam

This fruity homemade jam isn’t just for toast. Try it with:

• Warm homemade biscuits
• English muffins
• Toast
• Croissants
• Pancakes
• Waffles
• Muffins
• Scones
• Cheesecake
• Vanilla ice cream
• Thumbprint cookies
• Yogurt
• Oatmeal
• Baked brie

You can even use a little apricot pineapple jam as a sweet glaze for baked ham or chicken.

Apricot Pineapple Thumbprint Cookies

This jam is especially delicious in homemade thumbprint cookies.

Make your favorite buttery thumbprint cookie dough, create a small indentation in the center of each cookie, and fill it with a spoonful of apricot pineapple jam before baking.

The golden jam makes the cookies beautiful enough for spring celebrations, Easter, Christmas cookie trays, or afternoon tea.

How to Store Homemade Apricot Pineapple Jam

If you’re making this recipe as refrigerator jam rather than processing it for shelf storage, transfer the finished jam to clean jars, allow it to cool, cover, and refrigerate.

Keep refrigerated and use within about 3 weeks.

For longer storage, the jam can also be frozen in freezer-safe containers. Leave enough room at the top of the container for expansion.

A Note About Canning This Jam

If you want to make shelf-stable jars using a boiling-water canner, use a tested canning recipe and processing instructions from a trusted canning authority or follow the exact instructions provided with your specific pectin.

Fruit proportions, acidity, jar size, elevation, and processing time all matter for safe home canning, so don’t alter a refrigerator jam recipe and assume the same recipe is appropriate for shelf storage.

Can You Freeze Apricot Pineapple Jam?

Yes. Homemade jam freezes very well.

Place cooled jam in freezer-safe containers, leaving approximately 1/2 inch of space at the top for expansion.

Freeze for up to 6 months for the best quality. Thaw the jam overnight in the refrigerator before serving.

Tips for the Best Homemade Jam

Use ripe, flavorful apricots for the best fruit flavor, but avoid fruit that’s bruised or beginning to spoil.

Measure the prepared fruit carefully. Jam recipes rely on the correct balance of fruit, sugar, acid, and pectin to set properly.

Have all of your ingredients measured before you begin cooking because the process moves quickly once the fruit reaches a boil.

Use a large saucepan. The mixture will rise considerably when it reaches a rolling boil.

Don’t reduce the sugar in a traditional pectin recipe unless you’re using a pectin specifically designed for low-sugar jam.

Recipe Notes

Fresh or canned pineapple can be used. If using canned crushed pineapple, drain excess liquid before measuring.

Don’t judge the consistency of the jam while it’s hot. It will become noticeably thicker as it cools.

Different brands and types of pectin can have different requirements. Check your pectin package and follow its directions if they differ from this recipe.

This recipe is written as a refrigerated jam. For shelf-stable home canning, use tested processing instructions appropriate for apricot-pineapple jam, your jar size, and your elevation.

The Perfect Homemade Fruit Jam

Apricot Pineapple Jam is one of those simple homemade recipes that makes breakfast feel a little more special. The combination of sweet pineapple and slightly tart apricots creates a bright, fruity flavor that’s completely different from ordinary strawberry or grape jam.

Spread it generously over a warm, buttery biscuit, swirl it into yogurt, or keep a jar in the refrigerator for toast in the morning. Once you discover how delicious apricot and pineapple are together, this golden homemade jam may become one of your new favorites.