Ingredients
Scale
- 4 cups apricots chopped
- 2 cups crushed pineapple with juice
- 4 cups sugar
- ¼ cup lemon juice
- ¾ teaspoon almond extract
- 1 box low sugar sure jell
Instructions
- Soak the apricots in water and rinse them well. Peel and remove the stones before roughly chopping to measure 4 cups.
- Sterilize jars, rings, and lids before use.
- In a heavy stock pot, combine the chopped apricots, crushed pineapple, lemon juice, and almond extract. Stir well.
- Measure out 4 cups of sugar, remove ¼ cup, and mix it with the contents of the Sure-Jell.
- Add the Sure-Jell/sugar mixture to the fruit mixture, stir, then bring to a high boil, stirring constantly.
- Once at a hard boil, add the remaining sugar and continue stirring, returning to another hard boil. Set a timer for one minute.
- After boiling for a minute, remove from heat and ladle the jam into sterilized jars immediately.
- Wipe the tops of the jars with a damp cloth to remove any excess jam, then place and screw on the lids tightly.
- Process the jars in a hot water bath for 10 minutes to seal them. This recipe makes 8 eight oz. jars.
Notes
Ensure all jars are properly sterilized to preserve the jam.
Adjust the sugar according to taste or dietary needs; however, changing sugar content may affect setting.
Store the jam in a cool, dark place for optimal freshness.
Nutrition
- Serving Size: 1 ounce
- Calories: 60
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.