This Pineapple-Apricot Jam is a vibrant and sunny fruit preserve that combines chewy strips of dried apricots with the brightness of crushed pineapple. Cooked together with sugar until thickened and luscious, the mixture is then mashed for a smooth-yet-chunky texture. It’s perfect for spreading on toast, spooning over yogurt, or using as a glaze for meats. This small-batch recipe is simple, quick, and preserves the natural sweetness of the fruit without needing pectin or special canning equipment.
Ingredients
- 1 cup dried apricots (cut into ¼-inch strips)
- 20 oz crushed pineapple (in its own juice)
- ¼ cup sugar
Instructions
Step 1: Simmer Apricots
- Drain the juice from the canned pineapple into a saucepan.
- Add the cut apricots.
- Stir often and bring to a boil.
Step 2: Soften and Thicken
- Reduce heat to a simmer.
- Cook and stir for 10 minutes, or until the fruit is soft and the juice has thickened.
Step 3: Mash and Sweeten
- Remove from heat.
- Mash the mixture using a potato masher.
- Stir in the crushed pineapple and sugar.
Step 4: Cool and Store
- Spoon jam into containers.
- Cover, cool completely, and refrigerate.
- Makes about 2½ cups.
Tips
- Use unsulfured dried apricots for the cleanest flavor and color.
- For a smoother jam, purée briefly with an immersion blender instead of mashing.
- Add a squeeze of lemon juice if you prefer a brighter, tangier finish.
- Reduce sugar slightly for a more fruit-forward preserve, but expect a looser set.
- Stir constantly during simmering to prevent scorching.
- Excellent as a thumbprint cookie filling or cake layer spread.
- Can be water-bath canned for longer storage if proper canning procedures are followed.
- Works beautifully spooned over yogurt, oatmeal, or toast.
Nutrition
Calories: 55kcalCarbohydrates: 14gProtein: 0.3gSodium: 2mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 6mgCalcium: 10mgIron: 0.3mg
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