Thursday, July 14, 2011

Apricot-Pineapple Jelly

I just started this blog post three times and each time I deleted what I wrote because it sounded weird. Cheesy. Too overly jazzed about the weekend coming up and what not.  I'm excited, yes, but jazzed is a little over board.  Just not real, you know what I mean?

Though, I do have a lot to be excited about, you know, for the weekend. I am going to spend it in San Francisco with Andrew so really I am pretty thrilled.

There, was that too jazzy?

Anyway, I made jam. Delicious jam using the apricots from my mom's apricot tree in her backyard.  There are definite perks to living in California and one of them is having yummy fruit trees in your back yard.

Jam is a perfect thing to make in the summer. It just fits. It's one of those things that goes together like apple pie on the fourth of July or bikinis and the beach.  Making fruit jam during the summer just works. It's the right thing to do.

I made jam with apricots because they were easily accessible. I added the pineapple (with a little apprehension) at a friend's request because she said it would be yummy and would also help keep the color nice due to the acidity.  I didn't particularly think that apricots and pineapple would go well together but I didn't want to dismiss my friend's contribution so I went for it.

I am glad I did. It turned out to be fabulous- added a nice jolt of pizazz and unexpected flavor. I knew we were friends for a reason.


Apricot-Pineapple Jelly
  • 5 cups very ripe apricots
  • 1 can crushed pineapple (8 oz)
  • 6 cups sugar
  • 1/2 tsp butter
  • 1 pouch fruit pectin 
  • 12 pack 8oz self-sealing jars
  1. Wash jars in hot water. Bring water in a sauce pan to a simmer and place in lids--make sure to place every other lid face-up and every alternative lid face-down so they don't stick to each other. This sanitizes the lids and also makes it so they seal better.  Once the lids are in, turn off the heat and let them sit in the hot water until you are ready for them.
  2. Wash the apricots and remove their pits.  Place them in a food-processor or blender and puree them to desired consistency. (I hate lumps in my jam so I blended  them until they resembled baby food.)  Add in the pineapple and blend together.
  3. Stir sugar, fruit mixture, and butter into a large stock pan. The butter helps reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. IMMEDIATELY pour the hot jam into the jars, one at a time, adding the self-sealing lids soon as each jar is filled.  The steam will help the jar seal.  Screw on the lid.  Do not fill the jar to the brim, fill it to within 1/8 inch of the top.
  5. Let jars sit on the counter top, unperturbed! Do not touch them or they will not seal. You will here a 'pop' as they seal.  After 6 or so hours, check to see if all the jars have sealed by pressing middles of lids with finger. If a lid spring back, or makes a hallow sound, the lid is not sealed and refrigeration is necessary.

1 comment:

  1. how am i supposed to go to the anniversary sale with you if you are in san francisco? opposite thrilled!

    jk i already shopping spreed on line, and i hope you have a great time in SF! say hi to andrew and the bridge for me.