Dried Apricot and Pineapple Jam

A jam to make in the winter from dried apricots and tinned pineapple. It has a very good flavour and beautiful colour.

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Photo credit: Edmonds Preserves
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Prep Time: 13 hours Servings: Makes 4 cups
  • 250g dried apricots, roughly chopped

    2¾ cups water

    ½ cup lemon juice

    440g can unsweetened crushed pineapple

    3½ cups sugar

    1 tsp butter

  • 1. Soak the apricots in the water for 12 hours overnight, then put in a saucepan with the soaking liquid and bring to the boil. Simmer for 20 minutes or until tender.

  • 2. Add the lemon juice and crushed pineapple and bring back to the boil, then add the sugar and stir until it has dissolved.

  • 3. Bring the jam to a fast, rolling boil, stirring often, and boil for 5–6 minutes.

  • 4. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.

  • 5. Pour the jam into sterilised jars and cover tightly.

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