Freezer Jam Apricot

Freezer Jam Apricot
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apricot jam

Freezer Jam Apricot

My husband was raised on an apricot ranch so apricots were always in our kitchen during season. We made cobblers, canned them and made jams. Our favorite part was eating them. During season we all worked hard, picking them, cutting them, drying them and sending them off to market. At the end of the season we had a party for all the work hands. Food was a plenty and dancing was a must. Still, today, apricot jam is my absolute favorite. Enjoy!!!!!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 minute
Author HeartSong


  • 2 cups apricots chopped and pitted
  • 1/2 cup pineapple canned and crushed
  • 3/4 cup water
  • 6 tsps Bali Classic Pectin
  • 5 1/2 cups sugar


  • Place pitted and chopped apricots in a large bowl.
  • Add lemon juice
  • Add sugar mixing well
  • Let stand for 10-15 minutes
  • Whisk water and pectin in a small saucepan
  • Bring to a full boil. Stir until it can no longer be stirred down.
  • Boil for one more minute
  • Pour jam into 6 sterile and hot pint canning jars leaving 1/2 inch at the top.
  • Apply lids tightly
  • Refrigerate up to 3 weeks or pour into plastic containers and freeze for up to one year.


I wash the jars in the dishwasher and fill while they are steaming hot. Make sure the top of the jars are very clean or they will not seal when you place the lids on.
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