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Apricot Freezer Jam (made using Ball® RealFruit® Liquid Pectin)

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Apricot Freezer Jam (made using Ball® RealFruit® Liquid Pectin)
Makes about 6 (8 oz) half pints

You will need:

3-1/4 cups crushed apricots (about 2lb or 16 med)
6 cups sugar
2, 3-oz pouches Ball® RealFruit® Liquid Pectin
1/4 cup lemon juice
Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands

Directions:

1.) COMBINE prepared fruit* with sugar in a large bowl, mixing thoroughly. Let stand 10 minutes.
2.) ADD entire contents of both Ball® RealFruit® Liquid Pectin pouches and lemon juice. Stir for 3 minutes.
3.) LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.

*To prepare apricots: Do not peel. Pit and coarsely chop. Crush chopped fruit one layer at a time using a potato masher. For best results, use fully ripe apricots.