Home > Recipes > Apricot Freezer Jam (made using Ball® RealFruit® Low or No-Sugar Needed Pectin)

Apricot Freezer Jam (made using Ball® RealFruit® Low or No-Sugar Needed Pectin)

Print Recipe
Apricot Freezer Jam (made using Ball® RealFruit® Low or No-Sugar Needed Pectin)
Makes about 4 to 5 (8 oz) half pints

Apricots, unsweetened white grape juice and Ball® RealFruit® Low or No-Sugar Needed Pectin combine for a reduced-calorie version of the freezer jam you can't resist. You control the sweetness.

You will need:


3 cups finely chopped apricots (about 27 medium)
1-3/4 cups unsweetened white grape or apple juice
1 Tbsp lemon juice
3 Tbsp Ball® RealFruit® Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)
4 to 5 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) GRADUALLY add pectin into white grape or apple juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
2.) IMMEDIATELY add prepared apricots into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener, or honey according to the directions above.
3.) LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.