Apricot Freezer Jam Recipe

Small Batch Low Sugar Apricot Jam Happy Foods Tube

WEBJun 24, 2017 · This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply …

Rating: 4.8/5(72)
1. Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.
2. After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.
3. To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it’s not quite thick yet so continue simmering. If it doesn’t, you can start filling your jars.
4. Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.

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LowSugar Apricot Freezer Jam Heather Reseck

WEBAug 2, 2023 · This Low-Sugar Apricot Jam is an easy freezer jam, which allows the sweet-tart flavor of fresh summer apricots to shine through.

1. Simmer apricots in a saucepan over medium heat until bubbling. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about one-fourth, about 30-40 minutes. Remove from the heat.
2. Stir 6 tablespoons sugar and 4 tablespoons instant cornstarch together in a small bowl until thoroughly mixed. Stir into the apricots. Let stand 10 minutes. Check consistency and sweetness and adjust if needed.
3. If it needs to be thicker, mix 1-2 tablespoons instant cornstarch with an equal amount of sugar. Then stir into the apricots.
4. Let cool 15 minutes; transfer to small freezer containers, leaving ½-inch headspace. Label and date. Refrigerate until cold. Transfer to the freezer. Refrigerate up to two weeks. Freeze up to 1 year. Makes about 3 cups.

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