Canning: Apricot Pineapple Preserves

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  • OGWLMod Starlett
  • Complexity: easy
Canning:  Apricot Pineapple Preserves

One of us was certain the apricot/pineapple combination would be wonderful, the other of us were sold on the final product!

Ingredients

  • Use 4 cups of apricots
  • 2 cups of diced fresh pineapple
  • Use 2 cups of sugar
  • 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin
  • Step by Step Directions

    1. Cut and measure apricots and pineapple.  Put into a Dutch oven, heating till the fruits begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit.

      Add 2 cups of sugar or 1 cup, taste for your level of sugar you want, then add an additional cup if you don't think that it's sweet enough. The flex batch allows you to use less sugar and still get the proper gel.

      Once you get the right flavor, add the lemon juice and bring to a boil and then add your pectin, return to a boil, meanwhile prepare your sterilized jars and lids. 

      Ladle recipe into jars, clean rims, and process in water bath for 10 minutes at a full boil.

      Remember to put your jars in before it boils and bring the water to a boil and then start your timing.

      Remove the jars after the 10 minutes and let cool on a dish towel overnight not moving them.

      DO NOT put hot jars directly on your counter. The cold counter may crack hot jars.

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