Freezer Apricot Jam

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photo by Valen-tina photo by Valen-tina
photo by Valen-tina
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
24hrs 45mins
Ingredients:
5
Yields:
1 batch
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ingredients

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directions

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

Questions & Replies

  1. This doesn't need cooking?!
     
  2. The Certo I have comes in 3 oz pouches, so I’m not sure how much to use in your recipe because you wrote 1/2 a bottle. How much is needed in ounces?
     
  3. What is "Certo" as in your Apricot Jam recipe ?
     
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Reviews

  1. 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
     
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