Sara brought me some fresh-picked apricots and I couldn't wait to make freezer jam.
I like to use the Sure Jell for less or no sugar recipes. It has about half the amount of sugar and, I think, a better fruit flavor. Detailed instructions come inside the box.
First, get those jars ready. You can also use plastic containers. I put my jars and lids in hot water for a few minutes and then set them on a towel to dry.
Halve and pit the apricots. Aren't they beautiful?
You can puree them in a blender or food processor or just mash them, depending on the texture you like. I found that I got just the right texture (a little chunky) with my blender.
Add fresh lemon juice.
Stir, then let it sit.
Whisk sugar and pectin together in a saucepan. If I don't whisk thoroughly, I always end up with pectin chunks. I hate that. Add the water and start stirring.
Keep stirring until boiling. Boil 1 minute, then add it to the fruit.
Stir it all together.
Pour into jars. Leave a little room at the top. Leave on counter for 24 hours then freeze.