Apricot Freezer Jam

Yield: Makes 4 to 5 half-pint jars

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This easy jam is lightly cooked to preserve the fresh flavors of the apricots.

Ingredients

Preparation

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 Jackie Freeman, PCC Chef

Source: Recipe adapted from Pomona’s Pectin

More about: apricots, jam

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login