It’s that time of the year again – Christmas and the New Year’s around the corner and the decision’s made that homemade goods will be given to my mum-in-law and some friends as a small token of our appreciation and love. The jams I make are all adapted and very low on sugar. This is my adapted version of Dried Apricots & Pineapple Jam, made without pectin. 🙂
Makes abt 1.75 litres
- 500g dried apicots, roughly chopped
- 500g fresh pineapple, skin, ‘ëyes’ & core removed, roughly chopped
- 1 litre water
- 2 tbsp lemon juice
- 500g granulated or cane sugar (or for a sweeter version, use 660g sugar)
- Combine apricots and water in a large bowl, cover and stand overnite.
- Transfer soaked apricots (inclusive soaking water), add pineapple and lemon juice in a large stainless pot.
- Bring fruit mixture to the boil, reduce heat, simmer covered for abt 30 mins or till fruit’s just soft.
- Stir in sugar, stir over heat, without boiling, till sugar’s dissolved.
- Wash glass jars and lids (no plastic) and leave wet in a heated oven of abt 120C to dry and till required. This is a good way to desterilise jars and lids.
- Bring to the boil, boil uncovered, without stirring for abt 15 mins. Then continue boiling, stirring occasionally for another 15-20 mins.
- Remove pot from heat. Blend fruits with a hand mixer or blender to a consistency wished. Return pot to heat, stirring, till fruit jam’s warmed thru again.
- Carefully remove jars with a towel without touching rim or inside of jars and lids.
- Fill jars till 1cm from rim, clean rim of jars with a clean kitchen paper. Immediately cover with lids and leave to cool.
- When cooled, tag and date jam jars. If opened, it can keep for at least 3 weeks in fridge. Or unopened and well-sealed, it can keep in a cool dark dry place for at least 12 months.
I enjoy making jams a lot; just wish I could make on a more regular basis when seasonal fruits are around but at the rate we are consuming our jams, it’s not possible.
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