canning recipe for apriums

And you would know, janet, if you'd read the rest of the replies.

I would if I knew what it was.

Well, SeaJambon, here in Southern California, a lot of them have been hail-damaged, but with jam, it hardly matters, eh? For some oddball reason, I didn't realize that pluots and apriums were the same hybrid - I wonder why the two different names (although I must say aprium is a bit easier to say than pluot...). Thanks, all!

Don't know why, but suddenly the thought of grilled pluots is filling me with longing...

Diane B - don't know where you live, but here in the not-so-sunny NW, we won't be seeing local pluots for about two more months. Sigh.

Pluots have always been a mystery - why someone would want to take a perfectly great plum and a perfectly great apricot and combine them into a pluot, and then leave room for debate as to what % is each - confounds me. You can waterbath can pluots following the same directions for plums or apricots.
Other than that, any recipe using plums or apricots would be wonderful. Ice cream, relishes, sorbets, drinks, grilled, roasted, mashed. No limits.

I just googled "pluot jam recipes" (that's the name I know them by, too) and there were LOTs of options. You may want to google "canning pluots" too, in case you decide to simple can them in syrup.

I can't give any advice on the question, but I had to look up what an aprium was and thought I'd share. It's also known as a pluot for those who are familiar with that fruit.