Jun 7, 2013

Fresh Apricot freezer jam

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This jam is so easy and so good. Plus it looks beautiful.


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after you’ve washed and pitted the apricots, chop them finely


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and put them in a bowl.


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add the sugar


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and lemon juice.


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stir—I used a potato masher.


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and gave it a mash or two; stir well and then let stand 10 minutes


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now add the pectin and stir well for 3 minutes.


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Lovely, and ready for jars or freezer containers.


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fill jars or containers


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cover, and let stand 30 minutes before eating,


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makes about 3 1/2 pints.


Fresh Apricot Freezer Jam

Made from the Ball instant pectin recipe


  • 1 to 1 and1/4 lb fresh Apricots
  • 1 1/3 cups sugar
  • 2 Tbsp bottled lemon juice
  • 4 Tbsp Ball Instant pectin, for no-cook freezer jam



Wash, pit and finely chop apricots; measure for 4 1/3 cups

Stir chopped apricots, sugar and lemon juice in bowl; let stand for 10 minutes

Add 4 Tbsp pectin gradually, stirring to prevent clumping; stir for 3 minutes

Ladle into jars or freezer containers; let stand 30 minutes

Then eat, refrigerate or freeze---it won’t last long!


Rosie said...

This sounds wonderful, and so easy too! I'll have to give it a go! Does it work with other fruit too? :)


PancakeNinja said...

I think this was actually a recipe for strawberry jam, so yeah I think it'd work on other fruits too.
Beautiful new blog design you have!

Quint Randle said...

I just made this and it tastes yummy. I modified a bit. I chopped some as shown, but others I did chop in my blender. Just a bit so I ended up with a more blended mushy texture. So in the end it was more like real jam. Great blog post.

Quint Randle said...

Can't wait to try it again with peaches in a few weeks.

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