Blenheim Apricot and Pineapple Jam RECIPE
From Deborah Olsonís farm kitchen

This is an old-fashioned recipe that my Grandmother Rose taught me. It has always been a winner in my household.

Take time during the short apricot season to make a batch; youíll be glad you did. Our Blenheim apricots are grown in Sunnyvale, Ca. at the Sunnyvale Community Center.


Deborah Olson
Fourth Generation

Time: The process takes approximately 2 Ĺ hours

Makes 9 pint jars


8 cups of washed, pitted and halved Olsonís Blenheim apricots
5 cups of sugar
1 20 oz. can of crushed pineapple (you can use pineapple chunks and cut the pieces smaller)
Juice from 2-3 lemons in a small bowl (this helps cut down on the sweetness of the apricots); make sure that the seeds are out of the juice.

Put everything into a heavy pan. Cook on low heat, stirring frequently, until the fruit has broken down. Bring to a slow boil, lower the temperature, to let it cook down as the thickening process will begin. Let simmer slowly for 1 Ĺ hours, stirring often and keeping an eye on the jam so it does not burn.

When it has reached the desired consistency, (I like mine a little thinner than most) put some on a plate and refrigerate.

Taste the jam when itís cool to determine if you want to add more lemon juice or sugar. You can see if it is thick enough when cold. If it isnít, cook it a little longer. Donít overcook the jam, it may caramelize and lose that lovely apricot color.

As the jam is cooking, start processing your jars; have them washed, sterilized, warmed and ready to fill. Fill the warm jars with jam, leaving 1/8th head space. There should be chunks of apricots and pineapple visible. Make sure the rim is cleaned with a warm T- towel. Seal or coat with paraffin. After a couple of hours, you will here a popping sound. That means that the jam has sealed.

Enjoy your jam throughout the year, it is worth the effort.