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Apricot Freezer Jam

Maybe it is just me, but certain recipes have been benchmark accomplishments in my whole foods journey. Chicken stock, big pots of dried beans, whole wheat bread, pizza dough, ravioli, pie crust, sauces, and dressings – all made from scratch with my own two hands. When I cook them, I feel like I’m starting to “arrive” (although in reality I know I still have a long way to go.) Even more, I feel like they connect me to long, rich tradition of women from all different times and places cooking wholesome food for their family. Don’t laugh, but sprinkling flour and kneading dough somehow makes me feel strong, feminine, and domestic (think pretty but hardworking pioneer woman). Well, as I said, I still have a long way to go before I arrive at “most wholesome whole foodie” or “modern homestead momma,” but I did cross one more item off of my list of recipes to accomplish: homemade jam! I’ve been dying to get my mother-in-law or one of the older ladies in my church to teach me to can, but spare time is elusive for all of us. I was so pleased when I finally realized that I don’t have to go through all of that to make homemade jellies and jams. You can just freeze them!

I originally designed this particular jam to accompany the Crunchy Coconut Chicken in our upcoming June menu. But you can just as easily leave out the hot peppers and use it as a sweet jam to slather on your favorite bread, muffins, or scones. Trust me – this is a really easy way to make yourself feel like you’re making some progress on your whole foods journey. When you’re done, make sure to give yourself a big pat on the back!

Apricot Freezer Jam


Kim @ onceamonthmeals.com


Remember, do not make substitutions for the no sugar pectin!

  • 3 cups fresh apricots, pitted and quartered and coarsely chopped
  • 1.75 cups white grape juice
  • .5 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1.75 ounce box no sugar needed fruit pectin (do not substitute!)
  • 1 cup honey
  • 2 each dried Thai red chile pepper, finely chopped (optional)


In a large sauce pan, mix together grape juice, lemon zest, and lemon juice. Stir in pectin until dissolved. Heat on medium-high until mixture reaches a rolling boil. Boil hard for one minute. Remove from heat and mix in fruit, stirring vigorously for one minute. Stir in honey and chile peppers (if desired) until honey is completely dissolved into the mixture.

Freezing Directions:

Divide jam among 8 ounce canning jars leaving 1/2 inch of head room. Put on lids and let stand at room temperature for 24 hours to thicken. Refrigerate up to 3 weeks or freeze up to one year. Thaw to serve.

Servings: 6 cups


**conversion chart image provided by Erik Spiekermann

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17 Responses to “Apricot Freezer Jam”

  1. caitlin says:

    could you substitute blue berries for this ?

    • kim says:

      I have not tried berries with this recipe, but it should work out. Just double check your proportions on the pectin package or from another recipe.

  2. Stacie says:

    I am not a fan of chunk fruit in my jam, would this still work if I puree the fruit first?

    • kim says:

      Yes, you can process them as little or as much as you want. You can see in the picture that I left mine in chunks, but you don’t have to do the same.

  3. Alicia says:

    I’m a little nervous about freezing in the glass jars. I picture them shattering at some point! Is there anything to be careful of or do I just have a wrong notion that they’ll break?

    • Tricia says:

      As long as that you don’t put steaming hot food in and then put them directly in freezer or vice versa, you should be okay. Just allow the contents to cool – or cool in the refrigerator before freezing and on the other side, make sure you thaw the dish completely before putting it in the oven. You do NOT want to put a frozen glass pan directly in oven from freezer. If you are in a hurry you could try defrosting in microwave before placing in oven.

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  6. Linn says:

    What is a good substitute for the thai pepper? I can’t find any.

    • kim says:

      You can use any spicy peppers – serrano, habenero, jalepeno, etc.

      • Linn says:

        Dried or fresh? What about regular crushed red pepper? Sorry I have no real experience with thai peppers, or a recipe like this.

        • kim says:

          You should use fresh peppers. I have never tried making it with dried crushed red pepper, so I’m not sure how that would turn out.

  7. Laura says:

    I am confused because in the printable recipes I adjusted number to 10 and it says it will make 20 cups (YIELD) but that I need 5 8oz jars; I would assume you would need a jar for each cup yielded (8oz jar holds a cup , right?)
    I was just going to double this recipe thinking that would be enough and I want to work with whole packets of pectin (not weigh it out) but I don’t know how many jars I need to purchase or if doubling will be enough to go with the chicken recipe for 10 (two families, we are sharing! so excited to try a share!). Thank you

    • Kelly says:

      Laura, it was an error that should be corrected now. You will have plenty for the recipe and a little extra :)

      • Laura says:

        I kept thinking on it and I think it should have read 20 servings (not cups) and I think a serving is 1/4 cup so the 5 jars was correct but 20 cups yield should be 20 servings (1/4 per serving)
        I doubled the batch so I used 6 cups apricot and used 12 jars (with a tad extra but I didn’t fill as full as I could have because I didn’t know how much it would expand in freezer)
        Thank you so much for the recipes! I’m enjoying the cooking and exchanges

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