Mcp Fresh Apricot Pineapple Jam Recipes

APRICOT PINEAPPLE JAM WITH PECTIN RECIPE - (4/5)

Steps:

• EQUIPMENT NEEDED: Water bath canning pot and rack. Clean jars, lids and rims. Clean towels, long tongs and a jar lifter (or tongs with rubber grips) Pot of water for metal lids and rims. Bowl of ice water (to remove apricot skins) PREPARE THE APRICOTS: To easily remove apricot skins, cut a small "x" at the bottom of each fruit. Gently dunk into a pot of boiling water for 1-2 minutes. Remove, with a slotted spoon. Starting with the "x", peel the skins off by sliding with your thumbs. It's that easy! UPDATE: I found a faster way to peel apricots. Cut them in half, pit them and place them (face down) onto a foil-lined baking sheet. Cut an "X" on top of each apricot, with a knife. With the rack on it's highest position, broil for 5-6 minutes. Remove, allow to cool until safe to hold in your hand. Grab the skin on the "x" and pull off. Easy! Using a food processor (or by hand, if you prefer), pulse the apricots until they are chunky smooth-- not pureed. You want bits of apricot for texture. Strain the apricots and reserve the juice. PREPARE THE PINEAPPLE: NOTE: I used fresh pineapple. You could try canned, but I think fresh pineapple tastes the best. Trim the pineapple by removing the top, cutting off the shell and then cutting into quarters. Removing the core, is easier. I like to use my food processor, but you can cut the pineapple, by hand. I pulse the cut pineapple until it's fine but not pureed. Strain the pineapple, reserving the juice with the apricot juice. I ended up with about 3/4 cups juice. In a large pot, add the fruit, box of pectin and 1 1/2 cups sugar. Combine and bring to a low boil. Slowly stir in the remaining sugar. Add 1/2 cup of the reserved juice. Bring to a continuous roll, stirring frequently, so it doesn't stick. Bring to a gel stage (approximately 10 minutes). I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it's ready. Pour into sterilized clean class jars with lids. Set the filled jars in a rack, covered by at least 2" of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil. Remove from the pot, carefully, with a jar lifter onto a clean towel. Listen for the "pop" of the vacuum on the lids...and/or press a finger on the top. If it's firm, you have a good vacuum. If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

APRICOT PINEAPPLE JAM

Steps:

• In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

APRICOT PINEAPPLE FREEZER JAM

Steps:

• 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
• 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
• 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
• 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
• 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

SURE.JELL FRESH APRICOT-PINEAPPLE JAM

Steps:

• 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. Let stand in hot water until ready to use. Drain well before filling.
• Pit apricots; do not peel. Finely chop or grind fruit. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart saucepot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into saucepot. Add fruit protector and pectin; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

MCP APRICOT-PINEAPPLE FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Pit and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
• Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

MCP® APRICOT-PINEAPPLE JAM

Steps:

• 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. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

APRICOT PINEAPPLE JAM RECIPE

Steps:

• Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
• Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
• Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
• Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

MCP FRESH APRICOT-PINEAPPLE JAM RECIPE

Steps:

• 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. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled apricots. Finely chop or grind apricots. Measure exactly 3 cups prepared apricots into 6- or 8-qt. saucepot. Cut peel and core from pineapple; finely chop the fruit. Measure exactly 2-1/2 cups prepared pineapple into saucepot with apricots; mix well. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

MCP® PEACH-PINEAPPLE FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

CERTO FRESH APRICOT-PINEAPPLE JAM

Steps:

• 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. Let stand in hot water until ready to use. Drain well before filling.
• Pit and finely chop unpeeled apricots. Measure exactly 2 cups prepared apricots into 6- or 8-quart saucepot. Peel, core and finely chop pineapple. Measure exactly 1 cup prepared pineapple into saucepot with apricots. Stir in lemon juice and fruit protector, if desired.
• Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

MCP APRICOT JAM

Steps:

• 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. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled apricots. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)