Best Certo Apricot Freezer Jam Recipes

Freezer Apricot Jam image

Provided by Dancer

Categories Fruit

Time P1DT45m

Yield 1 batch

Number Of Ingredients 5

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

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).

Nutrition Facts : Calories 4111.1, Fat 2, SaturatedFat 0.1, Sodium 15.1, Carbohydrate 1055.9, Fiber 10, Sugar 1044.1, Protein 7

Apricot Pineapple Freezer Jam image

Provided by Amy Alusa

Time 20m

Number Of Ingredients 6

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

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 Jam Recipe - (3.1/5) image

Provided by gmbeckett

Number Of Ingredients 5

1 can (14 oz) crushed pineapple, well drained
1 1/4 cups chopped apricots
3 3/4 cups sugar
4 tbsp lemon juice
1 pouch Certo liquid fruit pectin

Steps:

Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and Certo liquid. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in the fridge.