This jam is so easy and so good. Plus it looks beautiful.
after you’ve washed and pitted the apricots, chop them finely
and put them in a bowl.
add the sugar
and lemon juice.
stir—I used a potato masher.
and gave it a mash or two; stir well and then let stand 10 minutes
now add the pectin and stir well for 3 minutes.
Lovely, and ready for jars or freezer containers.
fill jars or containers
cover, and let stand 30 minutes before eating,
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!