Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Best of Show Apricot Pineapple Jam — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Best of Show Apricot Pineapple Jam — Mrs. Wages
Ingredients
- 5 1/2 cups prepared fruit (About 2 1/2 pounds of apricots and 1 1/2 pounds of pineapple)
- 1/2 cup fresh lemon juice
- 1 - 2 cups water or fruit juice
- 8 cups granulated sugar
- 1/2 tsp butter
- 1 package Mrs. Wages® Fruit Pectin Home Jell®
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Pit unpeeled apricots. Finely chop or grind apricots. Measure exactly 3 cups of prepared apricots into an 8-quart saucepan. Cut, peel and core pineapple, and finely chop. Measure exactly 2 1/2 cups of prepared pineapple into saucepan with apricots. Mix well.
- Add lemon juice & water/fruit juice to desired liquid level. Add pectin and butter and stir over high heat until it reaches a full boil. Add sugar and stir thoroughly until it reaches a full rolling boil. Continue cooking for four minutes, stirring constantly to avoid scalding.
- Ladle immediately into sterilized jars, filling to within 1/8-inch headspace at the top. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in hot water bath and process for 10 minutes.
- Processing: As published by Mrs. Wages: "hot water bath and process for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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