Freezer Apricot Jam

by Hilga Pundston

Servings:

INGREDIENTS

3 cups mashed apricots
1 tbsp. lemon juice
1/8 tsp. grated lemon rind
5 cups granulated sugar
1/2 bottle liquid Certo

INSTRUCTIONS

Mix apricots, lemon juice and rind. Add sugar, stir 5 minutes until sugar dissolves. Let stand 20 minutes. Stir in pectin. Ladle into cartons or jars, filling to within 1/2 inch of top. Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator. (Freeze for 1 month before thawing to use).

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Tagged: apricotjam, jelliesjams add tags

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