Apricot Freezer Jam

24 hrs 26 mins

Make It Now Cooking Directions

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.

24 hrs 26 mins

Freeze For Later Cooking Directions

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.
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.

1 mins

Make From Frozen Serving Day Directions

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
2. Serve cold.