Apricot Freezer Jam
Yield: Makes 4 to 5 half-pint jars
This easy jam is lightly cooked to preserve the fresh flavors of the apricots.
- 1 to 1 1/2 pounds fresh apricots Add to list
- 1/4 cup lemon juice Add to list
- 1/2 cup honey or 1 cup sugar, or more to taste Add to list
- 3/4 cup water Add to list
- 4 teaspoons Pomona’s pectin Add to list
- 1 teaspoon vanilla extract Add to list
- 4 teaspoons calcium water, plus more if needed (from Pomona’s Pectin box) Add to list
Wash and rinse 5 half-pint freezer containers with lids; set aside.
Wash, pit and mash apricots to measure 4 cups fruit. In a heavy pot, combine apricots, lemon juice and honey or sugar; let stand for 15 minutes. Bring to a gentle boil over medium-high heat. Cook, stirring, for 2 minutes; remove from heat and cool.
Boil 3/4 cup water and place in a blender; add pectin powder. Vent the lid and carefully blend until all the powder is dissolved, 1 to 2 minutes. Stir the hot liquid pectin and vanilla into the fruit mixture. Add calcium water and stir well. The jam should start to jell. If it doesn’t, stir in 1 teaspoon calcium water at a time until jam jells.
Fill prepared containers to 1/2-inch from the top; put on lids. Immediately store in the freezer for up to 1 year or in the fridge for 1 week.
Each serving: 50 cal, 0g fat (0g sat), 0mg chol, 10mg sodium, 13g carb, 1g fiber, 0g protein
Recipe by, PCC Chef
Source: Recipe adapted from Pomona’s Pectin
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