It only takes 4 simple ingredients to make delicious apricot freezer jam from scratch. No pectin or other thickeners needed!
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Freezer jam is basically the jam version of refrigerator pickles. This super delicious freezer apricot jam keeps for weeks in the refrigerator or a year in the freezer!
This apricot freezer jam recipe is based on the recipe for my low-sugar strawberry freezer jam with some tweaks. It takes about 20 minutes of active cooking time to make, and then you just have to wait for the jam to cool, so it gets thick and spreadable.
If you like making quick jams, also check out my recipe for strawberry rhubarb freezer jam! It's super delicious.
Apricot freezer jam is delicious on toast with vegan butter or with crackers and vegan cream cheese. It's also nice in a PB&J, spread onto a muffin, or even as a topping for ice cream or non-dairy yogurt!
Apricot jam is my favorite, and I am SO excited to share this freezer apricot jam recipe with you!!
✓ Ingredients and Substitutions
- fresh apricots - You don't need to peel your apricots for freezer jam. In fact, the peels contain pectin, which helps the jam thicken naturally. You just want to cut them into big chunks and get the pits out. My favorite method is to simply tear them in half with my hands. You can use peaches or nectarines instead for nectarine or peach freezer jam!
- sugar - For sweetness. I'm using sugar because it's affordable, but you can use ¾ cup of a liquid sweetener, like agave or maple syrup instead, if you prefer. This will add liquid and increase cooking time.
- lemon juice - A little bit of lemon adds tang and acidity, which adds a bit of shelf life in the fridge and helps the natural pectin in the fruit jell the jam. It also brightens up the flavor of this apricot jam.
- salt - The teeniest, tiniest pinch of salt brings out the flavors. You can omit, if you like.
🔪 How to Make Apricot Freezer Jam
Add all of the ingredients to your food processor. Pulse until you reach a compote-like consistency. You don't want the mixture to be completely smooth, so leave some chunks of apricot in there!
Transfer the apricot mixture to a frying pan on medium-high heat, and bring to a boil, then reduce the heat to medium. Cook for around 20 to 25 minutes, stirring occasionally, until the mixture is slightly sticky and very shiny. Remove from the heat, and let it cool for 10 minutes in the pan.
When the jam has cooled, transfer it to freezer-safe pint jars. Leave ½" of headroom. Wipe any jam that has spilled onto the rim of the jar, and cover loosely with the lid.
Once the jam has cooled completely, tighten the lids and store.
💡 Helpful Tips
- Using a frying pan instead of a saucepan reduces cooking time by increasing surface area. Excess liquid will cook away more quickly, so your jam will be ready sooner.
- Your jam is ready when the mixture is very shiny, like store-bought jam. If it's getting too dry and not shiny, reduce the heat a little bit more. Your pan and your stove can vary.
- The cooking time is going to depend on the water content of your apricots, your pan, and your stove, so just keep an eye on it.
- Apricot freezer jam is actually still cooking as it cools in the pan, so don't skip the cooling step.
- Transferring the jam to the jar can get messy, even with a wide-mouth jar. Throw a clean rag on the counter to reduce clean-up.
- Don't forget to leave a little headroom in your jar if you're planning to freeze. The jam expands as it freezes, and that little bit of space gives the extra volume somewhere to go.
🫙 Storage Directions
Once cooled, store the jars in the refrigerator or the freezer. Apricot freezer jam will keep for up to one year in the freezer or two weeks in the refrigerator.
Thaw your freezer apricot jam overnight in the refrigerator or for a few hours on the countertop, then store in the fridge.
💬 Frequently Asked Questions
Freezer jam is a quick preserve that doesn't need to be hot water canned. The trade-off for easier prep is that you must store it in the freezer or in the refrigerator, since it's not shelf-stable.
You don't. In fact, the peels contain pectin, which helps the jam thicken as it cools.
Yes! You can use plastic instead of glass. I always have a stash of reused glass jars handy for recipes like this, but if your containers are plastic, have at it! They just need to have an airtight seal, and just like with glass, you want to leave about ½" headroom, so it has room to expand when it freezes. With plastic, I also recommend cooling the jam completely before storing, because heat can cause plastic to leach.
🍴 More Quick Pickles and Preserves
📖 Recipe
🍑 Apricot Freezer Jam (no pectin!)
Equipment
- 2 Pint Jars - preferably wide mouth, since it will be easier to transfer and spoon out the jam.
Ingredients
- 2 pounds fresh apricots pitted and cut into chunks. No need to peel!
- 1 cup sugar or use ¾ cup agave nectar or maple syrup
- 1 teaspoon lemon juice
- pinch of salt Just the teeniest pinch!
Instructions
- Add all of the ingredients to your food processor and pulse until you reach a compote-like consistency. You don't want the mixture to be completely smooth, so leave some chunks of apricot in there!
- Transfer the apricot mixture to a large frying pan on medium-high heat. Bring to a boil, reduce the heat to medium, and cook for around 20 to 25 minutes, stirring occasionally, until the mixture is slightly sticky and very shiny. Use your spoon to break up any very big pieces that the food processor may have missed, but some chunks are OK. If it's getting too dry and not shiny, reduce the heat a little bit more. Your pan and your stove can vary. Stir more frequently during the last 7 to 8 minutes, because the jam on the bottom will thicken more quickly than the top and sides.
- Remove from the heat, and let it cool for 10 minutes in the pan. This is important! Do not skip.
- When the jam has cooled, transfer it to freezer-safe pint jars, and wipe any jam that has spilled onto the rim of the jar. If you're planning to freeze, leave ½" of headroom at the top. Cover loosely with the lids. When the jars are cool enough to handle, tighten the lids.
- Freeze or refrigerate until you're ready to use. If you're freezing, let it cool completely in the jar before freezing. If you're refrigerating, just wait until the jar is cool enough to handle before tightening the lid and sticking it into the fridge.
Got a question? Tried this recipe? Leave a reply!