Pineapple Apricot Jam

Three ingredients, no pectin, no fuss. Dried apricots simmered until soft, then cooked down with crushed pineapple and sugar until the whole thing thickens into a chunky, golden jam that practically sets itself.

Using dried apricots instead of fresh is the key to the intense flavor. Drying concentrates the fruit’s natural sugars and pectin, so when you rehydrate and cook them down, you get a jam with deep apricot flavor and enough natural pectin to thicken without adding a packet.

The crushed pineapple brings acidity and a tropical sweetness that keeps the apricot from tasting flat. It also adds texture. You’ll get bits of pineapple fiber throughout that give each spoonful something to chew on.

Stirring frequently toward the end matters. As the water evaporates and the sugar concentrates, the jam goes from simmering gently to scorching in minutes. Stay close and keep the heat low once it starts looking thick.

Kitchen Tips

• Test the set by dropping a spoonful on a cold plate. If it wrinkles when you push it with your finger after a minute, it’s ready.
• The jam thickens significantly as it cools. Pull it off the heat when it’s slightly looser than your target consistency.
• Store in sterilized jars. This jam keeps well in the refrigerator for several weeks, or process in a water bath for longer shelf life.

Variations

• Add a tablespoon of fresh lemon juice for a brighter, more tart jam.
• Stir in ½ teaspoon of ground ginger or cardamom for a spiced version that pairs well with toast and scones.