Certo Apricot Freezer Jam Recipes

30 MINUTES TO HOMEMADE SURE.JELL APRICOT FREEZER JAM

Steps:

• Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
• Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

APRICOT PINEAPPLE FREEZER JAM

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.

FREEZER APRICOT JAM

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).

CLASSIC APRICOT JAM

Steps:

• Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
• Stand, covered, for 12 hours at room temperature
• Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
• Ladle hot jam into in hot sterilized glasses; seal
• Process as you would for any preserved jam, or freeze

HOMEMADE FRESH APRICOT JAM WITH PECTIN

Steps:

• Wash the apricots in cold water. Pit but do not peel. Then chop the apricots into small pieces.
• Mash the apricots in a large bowl to help release some of the juice and measure. You should have 2-3/4 cups of mashed apricots. Press the lemon and measure the lemon juice. There should be 2 Tablespoons of lemon juice. Add the lemon juice to the apricots in the bowl.
• Combine the mashed apricots and powdered fruit pectin in a 3-quart saucepan.
• Stir and cook over medium heat until the apricots begin to bubble. You do not have to bring the mixture to a hard boil.
• Stir in the 3 cups sugar.
• Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute.
• Remove from heat and skim foam from top of jam.
• Pour into hot, sterilized, half-pint canning jars, and seal.
• Process the apricot jam for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. Finally, gently shake the jars after two hours to prevent all of the pieces of fruit from floating to the top. The directions in the package caution that this jam may take up to two weeks to set. My experience has been that it may take up to two days to set, but rarely longer.

CERTO APRICOT JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove and discard apricot pit. Finely chop apricots. (No need to peel first.) Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CERTO® APRICOT FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Pit and finely chop unpeeled apricots. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and water. Add to apricot mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

NO PECTIN APRICOT JAM

Steps:

• Clean your lids and jars, and place lids and jars, upside down, in a 200F oven.
• In a 3-4 qt soup pot, mix all of the ingredients. Heat over medium, stirring often, until the mixture begins to bubble and foam. (For us, this was about 20 minutes.)
• Place the candy thermometer in the mixture and turn the heat to high. Continue to heat the mixture, stirring constantly. (At this point, you may want to put on an oven mitt. As the jam thickens it will begin to foam, sputter and spit. This is good; it means things are getting jammy. But, it's not too good if you get hit.)
• Once the mixture reaches 220-222F, remove the jam from the heat. (For us, it took 8-10 minutes to reach the jamming temperature.)
• Using oven mitts, remove the hot jars from the oven. Ladle the hot jam into the hot jars, filling to ¼" of the top. ( ¼" is roughly the width of then nail on your little finger.) Wipe the rim of the jar with a damp towel to remove any sticky spillage. Top the jar with a hot lid and band. Tighten the band as tight as you can. Repeat until all the jam has been jarred.
• Process your jars using your preferred method. *
• Whichever method you use to process your jam, remove the bands after the jam has cooled. Check the seal on your lids and refrigerate any jars that have not sealed. Wipe the jars down one last time to remove any sticky bits before placing the bands back on the jars and storing the jam.

CERTO FRESH APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit and finely chop unpeeled apricots. Measure exactly 2 cups prepared apricots into 6- or 8-quart saucepot. Peel, core and finely chop pineapple. Measure exactly 1 cup prepared pineapple into saucepot with apricots. Stir in lemon juice and fruit protector, if desired.
• Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)