Apricot Jam from Freeze Dried Fruit

This apricot jam is as easy to make as it is delicious!

Ingredients and Variations

Ingredients: Freeze dried apricots, filtered water, bottled lemon juice, granulated sugar, pectin.

Variations: Dehydrated apricots can be used instead of freeze dried, a sugar substitute appropriate for canning can replace sugar for a sugar free product. Add some fresh chopped herbs!

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Apricot Jam from Freeze Dried Fruit

5 from 1 vote

Recipe by Jeni Gough Difficulty: Easy

Yields

8

half pints

Processing time

15

minutes

Ingredients

• 4 1/2 cups 4 1/2 dried apricots

• 3 cups 3 water, boiling

• 4 cups 4 granulated sugar

• 1/4 cup 1/4 bottled lemon juice

• 6 tbsp 6 Ball Classic pectin

Directions

• Boil water and pour over fruit. Let freeze dried fruit sit for 2 hours, dehydrated fruit needs to soak for 6 ours.
• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
• Add sugar and lemon juice to fruit without draining it. Bring to a boil and add pectin, boil for 1 minute and test the set, add another 1/2 tablespoon of pectin and boil another minute if needed.
• Fill jars leaving 1/4-inch headspace. Remove air bubbles and add more jam if need to keep 1/4-inch headspace. Wipe rims and place on lids and bands to fingertip tight. Place into simmering canner immediately.
• Process for 15 minutes, adjusting by 5 minutes for your altitude.

Recipe Video