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Apricot Freezer Jam

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Apricot Freezer Jam

Kim
The Cook
6 Servings
7 Ingredients
15 Comments

Make your own freezer jam using one of summer's most tantalizing fruits – apricot.

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6 Servings
7 Ingredients
15 Comments

Ingredients

  • 1 ¾ cups White Grape Juice
  • ½ teaspoons zest Lemon
  • 1 tablespoon juice Lemon
  • 1 ¾ ounces Pectin, No Sugar Needed
  • 3 cups pit and slice Apricot
  • 1 cup Honey
  • 2 medium Thai Chile Pepper

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large sauce pan, mix together grape juice, lemon zest, and lemon juice.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large sauce pan, mix together grape juice, lemon zest, and lemon juice.
  2. Stir in pectin until dissolved.
  3. Heat on medium-high until mixture reaches a rolling boil.
  4. Boil hard for one minute.
  5. Remove from heat and mix in fruit, stirring vigorously for one minute.
  6. Stir in honey and chile peppers until honey is completely dissolved into the mixture.
  7. Divide jam among 8 ounce canning jars leaving 1/2 inch of head room.
  8. Put on lids and let stand at room temperature for 24 hours to thicken.
  9. Refrigerate up to 3 weeks or freeze up to one year.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1/4 cup
Amount Per Serving
Calories
248
Total Fat
0g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
89mg
Total Carbohydrates
65g
Fiber
1g
Sugar
60g
Protein
2g
WW Freestyle
13

Categories

shellfish-free, fish-free, soy-free, vegetarian, traditional, spring, summer, gluten-free-dairy-free, dairy-free, gluten-free, egg-free

Categories

shellfish-free, fish-free, soy-free, vegetarian, traditional, spring, summer, gluten-free-dairy-free, dairy-free, gluten-free, egg-free

15 Comments

Join the discussion

    1. 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.

      Reply

    1. 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.

      Reply

  3. 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?

    Reply

    1. 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.

      Reply

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

        Reply

        1. 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.

  5. 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

    Reply

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

      Reply

      1. 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

        Reply