Apricot Freezer Jam

Apricot Freezer Jam

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  • Each serving
  • 50 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 10mg sodium
  • 13g carb
  • 1g fiber
  • 0g protein

Ingredients

  • 1 to 1 1/2 pounds fresh apricots
  • 1/4 cup lemon juice
  • 1/2 cup honey or 1 cup sugar, or more to taste
  • 3/4 cup water
  • 4 teaspoons Pomona’s pectin
  • 1 teaspoon vanilla extract
  • 4 teaspoons calcium water, plus more if needed (from Pomona’s Pectin box)

Directions

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 hot liquid pectin and vanilla into fruit mixture. Add calcium water and stir well. The jam should start to jell. If it does not, 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.