Best Mcp Apricot Pineapple Freezer Jam Recipes

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.

ANYTIME APRICOT/PINEAPPLE FREEZER JAM

Steps:

• 1. First: clean and wash your jars your using in hot soapy water and let dry thoroughly. Get together all ingredients as once you get started, it all goes pretty fast.
• 2. Chop your drained apricots to small chunk sizes. If some come out mashed, its ok. It will all taste good. Important: Measure exactly 1 &1/2 cups of the chopped apricots and add it into a bowl for mixing ( you will have some of the canned fruit left over but you can use it for something else)
• 3. Add the can of pineapple with the juice into the bowl with the apricots. Add the lemon juice to the bowl. Mix well.
• 4. Stir in the sugar and let stand for 10 minutes. It is important you let it stand. Stir it occasionally.
• 5. Mix the water and the pectin in a small pan and bring it to a boil over high heat, stirring constantly. Once it boils, let it boil for 1 minute. Take off the stove and pour it into the bowl with the fruit mixture. Stir in well so that all the sugar is dissolved and mixed. It will start to thicken. Immediately fill your jars to about a half inch from the top. Clean off your jars with a clean wet cloth - especially around the top outside rings so that the lid does not get stuck when you go to open the jar. Apply the lids. Let the jars stand on a counter or table for 24 hours. Then put in the freezer to keep. When you take a jar out, let it thaw in the refrigerator, stir it the first time you open it and enjoy!
• 6. Note**** I learned through the Cooks Cooking show that for jams or jellies, it is best to use bottled lemon juice rather than fresh lemon juice because of the acidity of fresh lemons can not be known as it varies for each lemon so it is best to use the bottled version.