recipe
Jams and Jellies

Apricot Freezer Jam – Liquid Pectin

Liquid Pectin and crushed fruit makes an easy, sweet fruit spread with no cooking required. Store these soft-set spreads in the freezer or refrigerator. Do not decrease sugar; doing so may result in gel failure. For freezer jams with less sugar (higher ratio of fruit to sugar), use BERNARDIN® Freezer Jam Pectin sold in 45 g pouches.

Yield:

Makes about 4 to 5 x 250 ml jars

Prep Time:

45 Minutes

Processing Time:

10 Minutes

Difficulty:

Beginner

Ingredients:

  • 1 -3/4 cups (425 ml) finely chopped apricots, about 1 lb (454 g) fresh
  • 4 cups (1000 ml) granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin
  • 2 tbsp (30 ml) lemon juice

Directions:


  • Wash and rinse 5 x 250 ml mason jars and BERNARDIN® Storage Lids or 2-piece SNAP LID® closures.


  • Wash, pit and finely chop apricots. Do not puree. Measure 1- 3/4 cups (425 ml).

  • Combine prepared apricots and all of the sugar into a large bowl. Mix well; let stand 10 minutes.

  • Squeeze entire contents of liquid pectin pouch into fruit-sugar mixture. Add lemon juice. Stir 3 minutes.

  • Ladle jam into a clean 250 ml jars to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Apply lid tightly. Repeat for remaining jam. Let stand at room temperature until set about 30 minutes.

  • Refrigerate up to 3 weeks, freeze up to 1 year, or serve immediately.

PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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