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Pineapple-Apricot Jam

Prep 10 min
Total 25 min
Servings 80

Flecked with snippets of tropical fruit, this jam is a delight for gift givers and receivers. Once you try a spoonful, you'll agree that the little taste of paradise in every jar makes this jam such a popular present. MORE+ LESS-

By Betty Crocker Kitchens

November 18, 2010

Ingredients

jar (6 ounces) maraschino cherries, drained and 1/3 cup syrup reserved

can (20 ounces) crushed pineapple in syrup, undrained

ounces dried apricots, cut into fourths (about 1 cup)

1/4

cup water

3 1/2

cups sugar

tablespoons lemon juice

pouch (3 ounces) liquid fruit pectin (from 6-ounce package)

Steps

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1

Chop cherries; set aside. Heat reserved cherry syrup, the pineapple, apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until apricots are tender.
2

Stir in sugar, lemon juice and cherries. Heat to rolling boil over high heat, stirring occasionally. Boil and stir 1 minute; remove from heat. Stir in pectin.
3

Immediately pour mixture into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving.

Expert Tips

This brightly colored jam doesn't need much to say Merry Christmas all by itself. Simply: Use fancy cut-glass jars and homemade decorative labels to add that sparkle. Top it off with a piece of decorative fabric or paper, and tie with a matching ribbon. Package it with a holiday tin filled with apricot jeweled scones.