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Hot Pineapple-Apricot Jam


I had a dead-ripe pineapple and a few apricots to use up. I had originally thought to throw some diced jalapenos in for kick, but wanted to keep a fresh golden color and thought the green would muddy it. I used a spoonful of red chile sauce instead, and also some lime juice and a shot of rum to deepen the flavors a bit.

I had read that fresh pineapple has an enzyme which interacts badly with pectin, making getting a good gel a bit problematic. Cooking seems to neutralize the enzyme, and I also used my super-gelling trick of adding apple cider vinegar. Here's my experiment, which turned out wonderfully. Use just a touch of chile sauce if you want to add a little bit of heat and balance out the sweet; more if you envision this to be more of a condiment or glaze for grilled meats. Or leave out the chile entirely, but increase the rum and lime a bit to counteract the sweetness.

Hot Pineapple-Apricot Jam

1 ripe pineapple, peeled, cored, eyes trimmed off, chopped.
1/2 tsp. citric acid (Fruit Fresh, helps keep fruit from darkening)
8 ripe apricots, washed, pitted and diced
1 1/2 cups sugar or more
3 Tbs. no-sugar needed pectin (or one box)
1/4 cup apple cider vinegar (15% acidity)
juice of two limes
1-2 Tbs. dark rum
1/2 to 1 tsp. chile sauce, optional


1. Put the pineapple pieces in a food processor with metal blade (do this in two batches) and pulse until it's almost a chunky applesauce consistency, leaving some bits in pieces. Put into your jam pot with the citric acid, 1 cup sugar, the vinegar, lime juice, and start at a low simmer.


2. Sterilize equipment, put a small plate in the freezer, and get your canning water boiling. Let the Pineapple gently simmer for 15 minutes, stirring frequently. Don't let the heat get too high, or it'll scorch on the bottom.

3. Add the diced apricots, rum and chile, and cook another 10 minutes, until apricots get very soft. Taste at this point to adjust flavors, but keep in mind you'll be adding another 1/2 cup sugar in a minute.



4. Mix the remaining 1/2 cup sugar with your pectin, and turn the heat up under the jam. Add the sugar/pectin, and stir hard to combine. Let lightly boil for a minute, then taste and put a blob onto your frozen plate to test for set. If necessary, adjust flavorings again.

5. Ladle into jars, seal, and process 10 minutes. I got 5 1/2-pint jars and one 4 oz jar, YMMV.


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This page contains a single entry from the blog posted on July 21, 2012 4:17 PM.

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