Apricot Almond Freezer Jam is the best way to preserve summer in a jar. Optional almond flavoring enhances the apricot freezer jam with a fun flavor twist on an old favorite!
This year has been an AMAZING year for apricots. I know that I just told you it was a good corn year, but I’m here to tell you it’s also an amazing apricot year! As in, apricots EVERYWHERE you look. Boughs on trees are weighed down with the orange, ripe fruit. Ready to turn your fresh fruit into jars of beautiful Apricot Almond Freezer Jam?
If you’re a newcomer to jam making, this recipe is perfect for you. Apricots are the easiest fruit to turn into jam. No peeling, only splitting the fruit apart with your fingers, discard the pit and you’re ready to go. Making Apricot Almond Freezer Jam takes a little bit of time, a lot of sugar, a tiny amount of patience and almost no skill at all! I’m partial to freezer jam vs cooked jam for a few reasons: I think it has a more beautiful appearance and fresher taste overall. It’s way less messy and complicated. Who wants to turn on the stove and boil away when it’s 100 degrees outside??
Before we get started I’m going to give you two pointers:
One. If you have a friend or your sister or mom or aunt that wants to make jam as well, get them on board. Making jam with an extra set of hands (and bowls) is fun and it speeds up the process.
Two: I want you to pinky promise me you’ll read THE ENTIRE RECIPE AND ALL OF THE NOTES (attached to the recipe), before you start making jam. It will help your jam be as good as Grandma’s . And that’s what we all want, right? Jam that tastes like Grandma’s.
Strap on your apron and prepare to become a domestic jam slayer 🙂 I’m guessing this is not the last time you’ll be making freezer jam! If you’re on a roll and want to try another flavor, this Strawberry Coconut Freezer Jam has been wildly popular with everyone that has tasted or made it. Oh, one last thing… in January, when it’s 14 degrees and the skies are gray and the inversion has set in, you can come back and leave a comment about the yummy bit of summer you preserved in jars <3
Recommended items which are really helpful/necessary when canning:
–almond flavoring, almond emulsion
Apricot Almond Freezer Jam
Ingredients
- 2 1/2 cups fresh apricots, about 1 3/4 lbs before pitting , pulsed in a food processor, or chopped by hand* (measure after fruit has been pulsed)
- 5 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 3/4 cup cold water
- 1 box Sure Jell Pectin
- 1-2 teaspoons almond flavoring or almond emulsion, optional
- 4 pint jars with lids and screw bands, or Freezer Quart ziplock bags
Instructions
- Prepare jars, lids and screw on bands by washing with soap and rinsing in hot water, wipe until dry, set aside. This is a great task for the day or night before.
- Measure out sugar into a bowl, set aside.
- Wash and prepare fruit by pulsing in a food processor or blender.
- Pour 2 1/2 cups crushed fruit into a large bowl. Mix in 2 tablespoons lemon juice.
- Pour the sugar in to the bowl with the fruit and mix with a large spoon until the sugar is dissolved and let sit for about 10 minutes. Give the fruit and sugar mixture another stir before adding pectin.
- If using almond extract or emulsion, add at this time, stirring well into the fruit mixture.
- While the fruit and sugar are sitting, mix the pectin as directed in next step.
- Pour 3/4 cup cold water into a saucepan, whisk in one package of Sure Gel Pectin until dissolved, there may be some small lumps, which will dissolve when cooked.
- Bring the mixture to a boil while stirring constantly. Boil for one minute. Remove from heat.
- Pour the pectin mixture into the fruit and stir for about 3 minutes or until sugar is dissolved and no longer grainy.
- Ladle the jam into prepared containers, wipe off any sticky rims with a clean damp cloth. Seal jars with lid and screw on band.
- Let the jars sit at room temperature for 24 hours until set. Refrigerate for up to a month, or store in freezer for a year.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Megann
I can’t wait to try this recipe this weekend! Question… is almond flavoring the same thing as almond extract? I’ve never heard of almond flavoring and/or almond emulsion. Thanks so much!
Jillian
Hi Megann,
This recipe is amazing! So happy that you’re going to try it out. In response to your question, yes, almond extract is the same thing as almond flavoring/almond emulsion. It will allow the recipe to have the yummy almond flavor delight! Almond extract will do the job.
Best,
Jillian @ABK Team
Dante Luglio
I’m from Brazil.
I want to make jam with mature figs. I’ve two “Premium Fruit Pectin for less or no sugar needed Recipes”.
How amount figs and sugar I need to use?
Do I need to use lemon juice?
Is it possible?
Sorry my english. Tks.
Jillian
Hi Dante!
I recommend following the recipe as much as you can. Just substitute the apricots for your desired fruits and follow the recipe the same!
Best,
Jillian @ABK Team
Dante Luglio
I’m from Brazil.
I want to make jam with mature figs. I’ve two “Premium Fruit Pectn for less or no sugar needed Recipes”.
How amount figs and sugar I need to use?
Is it possible? Tks.
Cynthia Stuart
What other emulsion flavors can be substituted for almond and still work well?
Si Foster
Hi Cynthia, you could try using vanilla, the flavor is less intense than almond. Thank you for asking!
xo
Si
Camie
Simply the best apricot jam recipe on the internet!
We call this liquid gold and every time I gift it to a friend/neighbor they always ask for recipe and make some more for themselves.
Follow the instructions and read Si’s helpful hints at the end for flawless jam!
Catherine
I am new to jam making and this was so easy to make and was so good it made me just want to drink the jam. My kids loved it too. It was so nice to have a taste of summer in the middle of winter
Candace
If I use jars and this method, the lids won’t really be “sealed,” right? Not in the way that they’d ‘pop’ open like traditional canned goods..? I’ve never done this before. All my grandmother’s freezer jam was in Tupperware, but I’d like to use jars. The words “seal” and “set” in the instructions are maybe giving me the wrong idea. I just want to be sure I do this right! 😀
Kate Morris
I have the Ball Real fruit Pectin in a jar, can this be used and if so how much? It’s for freezer jam. For the apricots do you peel them or crush skin on?
Si Foster
Hi Kate, I haven’t ever use that product. I would compare my recipe to one that is included in the packaging. Then, adjust the recipe as needed. I believe the fruit pectin in a jar is already prepared? When you purchased pectin in a box it needs to be mixed with water and then boiled so the difference is the jar variety is ready to use. Hope this helps!
xo
Si
Cyndi
I only have Certo liquid pectin can that be used
abountifulkitchen
yes you may use another brand of pectin. Follow the directions on the bottle and add in the apricot and almond extract.
thanks for reading ABK!
xo
Si
Kelli
I made this jam today and it is sooo good! I can’t stop licking the bowl :). The addition of the almond extract is what really makes this jam tasty. Thanks for the yummy variation on a long time favorite of mine.
Talia
How would you make this a non freezer jam? I want to try it, but I’d rather have it be shelf stable.
abountifulkitchen
Hi Talia,
The non freezer jam is a totally different approach. If you purchase the pectin, Take a look at the instructions in the box. You will need some type of water bath for the jars, whether that is a pressure cooker or a dome type or traditional water bath canner. Also a lifter to get the jars out of the water bath. Make sure your jars are hot as well when you fill them with the hot fruit/pectin mixture after cooking, otherwise the jars may crack! There are also several you tube tutorials available to help you!