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The temperature should have reached 220ºF/104ºC. Using the Frozen Plate method: Remove the saucepan from the heat, place about a teaspoon of the jam on the frozen saucer, and place it back in the freezer for 1 minute. To test it, press the edge of the jam with a fingertip - it should be set and wrinkle when pressed.

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1 - Wash, pit, but do not peel the apricots. Then chop into small pieces. 2 - Mash chopped apricots in a large bowl and add lemon juice. 3 - Combine the mashed apricots and powdered pectin in a 3-quart saucepan. 4 - Stir and cook over medium heat until the apricots begin to bubble. Stir in the 3 cups sugar.

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Cut the apricots in half, and remove the pits. Then cut each half into 10-12 pieces according to how chunky you like your jam. Discard any bruised bits of flesh - damaged fruit will spoil your apricot conserve. Step Two - Put the apricot pieces into a bowl, and add the sugar and lemon juice. Give it quick stir.

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Apricot Freezer Jam (Low Sugar - No Cook) Yield: 14 cups. Prep Time: 10 minutes. Additional Time: 10 minutes. Total Time: 20 minutes. Easy Apricot Freezer Jam only takes 10 minutes to make and lasts YEAR (s) in the deep freezer! Preserve your harvest and KEEP all the vitamins and minerals with this NO COOK recipe!

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Crush apricots and measure out 2 quarts. Combine crushed fruit with lemon juice and sugar. Stir and turn on the heat to dissolve sugar. Bring to a boil, stirring often, cooking rapidly to gelling point. Pour hot jam into hot jar, leaving 1/4" headspace. Remove air bubbles, wipe rim clean, and place seal and ring.

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Instructions. Prepare a boiling water bath canner and 8 half pint jars. Combine chopped apricots with sugar and let sit until sugar dissolves. If you're using frozen apricots, make sure to add the sugar while the apricots are still frozen, and let them sit until mostly defrosted. Once the sugar is dissolved, set the pan on the stove over high.

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Put sugar into a food processor fitted with the steel blade attachment. Add lavender and pulse until lavender is finely chopped up and the sugar is infused with its fragrance. Sift dried lavender out of sugar with a fine-meshed sieve, and add sugar to the pot with the apricots.

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Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill. Place the apricots in a stockpot or Dutch oven, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through. Put a small plate in the freezer.

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In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until sugar completely dissolves. Continue cooking, stirring frequently, until the mixture thickens and turns into a jam. This takes about 20-25 minutes.

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Method. 1. Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight. 2. When you are ready to make the jam, place two or three saucers into the freezer beforehand - to check the set. 3. Place the pan over a low to medium heat, and allow the sugar to dissolve slowly.

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Cut the apricots in half and remove the stones. Cut the apricots into ½-inch bits. Cook the Ingredients: Bring the apricots, sugar, orange zest, orange juice, and cinnamon to boil in a large pot, stirring well. Reduce the heat to medium-low, stirring occasionally to prevent burning. Simmer until the jam thickens, about 15 minutes.

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3 tsp Pomona's pectin powder. Mix the mashed apricots, lemon juice, and calcium water in a pot and bring to a boil. In a separate bowl, mix the sugar and pectin, then add to the boiling fruit mixture. Return to a boil for 1 minute before ladling into jars.

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Directions. Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow.

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Apricot Jam. by Ingrid Beer. Print Recipe. This apricot jam is a little taste of summer in a jar, prepared with fresh apricots, cane sugar and lemon for a touch of tanginess! Category: Condiment. Cuisine: American. Yield: 2 ½ cups. Nutrition Info: 60 calories (per 2 tablespoons) Prep Time: 15 minutes.

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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, leaving a 2-inch space between the jars. Pour in more boiling water if necessary.

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Put the halved apricots into a heat-proof bowl. Pour over boiling water from a kettle and leave for one minute. Drain the hot water and plunge the apricot halves into cold water until cooled. Drain the apricot halves, pat dry, and open freeze on a tray. Once frozen, store the fruit in a freezer-proof bag or box.