Total Time
24hrs 45mins
Prep 20 mins
Cook 24 hrs 25 mins


  1. Mix apricots, lemon juice and rind.
  2. Add sugar, stir 5 minutes until sugar dissolves.
  3. Let stand 20 minutes.
  4. Stir in pectin.
  5. Ladle into cartons or jars, filling to within 1/2 inch of top.
  6. Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
  7. (Freeze for 1 month before thawing to use).
Most Helpful

Dancer, used your recipe to make a favorite, Apricot Jam. WOW! That's good stuff. The addition of the lemon zest gives it a wonderful freshness. Thanks for posting the recipe; am making pear jam with it next week. YUM. Caroline

Caroline Cooks June 12, 2005