Apricot & Pineapple Jam
Makes Approx. 5 cups
Prep Time 10 minutes + overnight soaking
Cooking Time 1 – 1¼ hours
500g Cinderella Apricots
Zest from 1 lemon
Juice from 2 lemons
6 cups water
227g can crushed pineapple in fruit juice
- Put Cinderella Apricots into a large mixing bowl. Add lemon zest, juice and water. Cover and leave for 8 hours or overnight. The apricots will absorb the water and become plump.
- Transfer soaked apricots and liquid to a preserving pan. Add crushed pineapple. Bring to the boil. Reduce heat to a simmer and cook fruit for 30-45 minutes, until the apricots are soft. Break up the fruit with the back of a wooden spoon.
- Add sugar and stir while bringing up to the boil. Continue boiling for approximately 15-20 minutes, stirring frequently to avoid the jam sticking to the bottom of the pan.
- To test if jam will set place a spoonful onto a cold plate. Allow the jam to cool before tipping the plate. If the jam forms a skin which wrinkles then the jam will set on cooling. If using a sugar thermometer the jam will set at 105°C.
- Pour jam into sterilised jars and seal.
Use a heavy based preserving pan, ensuring that the pan is only half full when the jam is boiling. A wider top than base will allow for faster evaporation.
Jam should be potted and covered while the jam is still hot.