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

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



Apricots, sugar, and Ball® RealFruit® Classic Pectin combine for an easy-to-make freezer jam you won't be able to resist.

You will need:



2-1/2 cups chopped pitted apricots (about 21 medium)
2 Tbsp lemon juice
3/4 cup water
6 Tbsp Ball® RealFruit® Classic Pectin
5-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) COMBINE prepared apricots with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.

2.) COMBINE 3/4 cup water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.

3.) ADD cooked pectin mixture to fruit mixture. Stir for 3 minutes.

4.) LADLE freezer jam into clean 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.

Half Recipe

Makes about 3 (8 oz) half pints

Apricots, lemon juice, sugar and Ball® RealFruit® Classic Pectin combine for an easy-to-make freezer jam you won't be able to resist.

You will need:



1-1/4 cups chopped apricots (about 11 medium)
1 Tbsp lemon juice 
1/3 cup water 
3 Tbsp Ball® RealFruit® Classic Pectin 
2-3/4 cups sugar 
3 (8 oz) half pint glass preserving jars with lids and bands

Directions:

11.) COMBINE prepared apricots with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.

2.) COMBINE 1/3 cup water and pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.

3.) ADD cooked pectin mixture to fruit mixture. Stir for 3 minutes.

4.) LADLE freezer jam into clean 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.