Top best answers to the question «What's the best way to freeze apricot jam»
- 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). Share it with the community!
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Instructions Wash the apricot and pat dry. Break the apricot in half and remove the pit. If they are a little firm you can use a small knife to cut around the... Place the halves on a baking sheet lined with parchment paper or a baking mat. This makes getting the apricots off of... Freeze overnight…
Freezing Sliced Apricots 1 quart (0.95 L) lemon or pineapple juice Sugar (optional) Water
If any of the frozen apricots are exposed on the surface, just pour a little more sugar syrup (or fruit juice, etc.) to cover them and put it back in the freezer. When that freezes, you can seal them. Photos above at right, from top to bottom: Apricots in foodsaver bags standing upright, unsealed, in the freezer; to be frozen.
You can freeze apricots in a certain way so that they are ready for you to make a jam at a later date. Cook your apricots down with some sugar then allow the mixture to cool. Once cooled bag it up and freeze.
DIRECTIONS. 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.
Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing. Cool in cold water, drain. Treat to prevent darkening. (See directions above.) Prepare apricots for freezing using one of the following methods.
Reduce heat to medium and continue to simmer until sugar is completely dissolved. Refrigerate and use within 1 month. For longer storage, freeze or keep nectar hot while filling jars, adjusting headspace to ¼-inch. Process pints or quarts of apricot nectar in a boiling water canner for 15 minutes (at 0 to 1,000 feet).
Wash the apricots, cut them in half and remove the stone. In a saucepan, pour the water and the sugar, then add the lemon zest cut with a potato peeler. Put the saucepan on medium heat and simmer until the sugar has completely melted, turning into a syrup. Arrange the halved apricots, cut side down, in two large jars.
Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight 2 When you are ready to make the jam, place two or three saucers into the freezer beforehand - to check the set 3
Process as you would for any preserved jam, or freeze Instructions for the Thermomix Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice Stand, covered, for 12 hours at room temperature