Ingredients
Scale
- 6 cups apricots (about 3 pounds), measured after chopping or crushing
- 2 cups fresh pineapple, finely chopped
- 9 cups granulated sugar
- 2 boxes pectin
- ¼ cup lemon juice
- ½ – 1 teaspoon almond extract
Instructions
- Sterilize mason jars and lids by boiling or using the dishwasher sterilization cycle.
- Prepare apricots by removing pits and chopping finely. Chop pineapple into small pieces.
- Add sugar, pectin, apricots, and pineapple to the crockpot.
- Cook on high for 2–3 hours, stirring every 30 minutes, until sugar is fully dissolved.
- Add almond extract and blend with an immersion blender to desired consistency.
- Ladle jam into prepared jars, secure lids, and let set for 24 hours before freezing.
- Alternatively, process in a boiling water bath for shelf storage up to 1 year.
Notes
- Use ripe fruit for the best flavor.
- Adjust almond extract to taste.
- Fresh ingredients yield optimal results.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Preserves
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian