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Freezer Apricot Jam

FREEZER APRICOT JAM

Time: 1485 minutes

Steps:

  • 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


freezer apricot jam image

Number Of Ingredients: 5

Ingredients:

  1. apricots
  2. lemon juice
  3. lemon, rind of
  4. granulated sugar
  5. liquid certo


FREEZER APRICOT JAM

Make and share this Freezer Apricot Jam recipe from Food.com.

Recipe From food.com

Provided by Dancer

Time P1DT45m

Yield 1 batch

Steps:

  • 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).


Freezer Apricot Jam image

Number Of Ingredients: 5

Ingredients:

  • 3 cups apricots, mashed
  • 1 tablespoon lemon juice
  • 1/8 teaspoon lemon, rind of, grated
  • 5 cups granulated sugar
  • 1/2 bottle liquid Certo


DRIED APRICOT JAM

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Recipe From allrecipes.com

Provided by Cookin4Six!

Time 1h50m

Yield 144

Steps:

  • Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  • Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


Dried Apricot Jam image

Number Of Ingredients: 6

Ingredients:

  • 4 ½ cups dried apricots
  • 4 ½ cups boiling water
  • 1 teaspoon vanilla extract
  • 1 (1.75 ounce) package powdered fruit pectin
  • 7 cups white sugar
  • ¼ cup lemon juice


APRICOT PINEAPPLE FREEZER JAM

This recipe was given to me by a friend. We have not made it ourselves yet, but tasted hers; and it was divine. She used jelly sized jars; about 1 cup.

Recipe From justapinch.com

Provided by Amy Alusa

Time 20m

Steps:

  • 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
  • 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
  • 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
  • 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
  • 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.


Apricot Pineapple Freezer Jam image

Number Of Ingredients: 6

Ingredients:

  • 1 1/2 c pitted apricots, chopped
  • 1 can(s) (8 oz) of crushed pineapple, undrained
  • 1 Tbsp fresh lemon juice
  • 5 c granulated sugar
  • 3/4 c water
  • 1 box sure jell fruit pectin


FREEZER JAM

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Recipe From marthastewart.com

Provided by Martha Stewart

Time 2h45m

Yield Makes 7 cups

Steps:

  • Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
  • In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
  • In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
  • Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.


Freezer Jam image

Number Of Ingredients: 4

Ingredients:

  • 5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 2 1/2 cups granulated sugar
  • 1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin


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