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apricot freezer jam

Apricot Freezer Jam

Posted on

Enjoy summer fruit all year round with this quick-and-easy freezer jam. Remember, when you've opened a new jar, start thawing the next jar in the refrigerator - this jam moves fast!

Works best with:

Total time: 
Servings:  100
Calories:  24


  • 2 lbs. apricots
  • 2 1/2 cups granulated sugar
  • 1/3 cups water
  • 2 tbsp. fresh lemon juice
  • 3 oz. liquid pectin

Nutritional Information

  • Serving Size: 1 tbsp.
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 6g
  • Fiber: 0g
  • Sugar: 6g
  • Protein: 0g


  1. Add half of apricots and all of water and sugar to WildSide+ jar. Secure lid and select “Sauces.”
  2. Let blend stand for 5 minutes. Add other half of apricots to jar. Secure lid and press “Pulse” 4–6 times to crush apricots.
  3. Add lemon juice and pectin to jar. Secure lid and press “Pulse” 1–2 times. Let jam stand 5 minutes.
  4. Pour into clean plastic or glass freezer jars and secure lids.
  5. Store jars in refrigerator for 24 hours or until set.
  6. Refrigerate up to 3 weeks or freeze for up to 1 year.

Note: Yields 6(8 oz.) containers of jam.


For variety, try other tender fruits, such as peaches, cherries, and berries.

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  • this looks great – do you think I could substitute xylitol for a healthier sweetener option, without interfering with the gelling quality of the pectin?

    Sherry on

  • I love apricots – and know they are so good for you – does anyone know how this might make up without the sugar – could honey be substituted?? that’s my question??

    cynthia on

  • This is very good jam! Very easy.

    Diana Pedersen on

  • This is very good jam

    Diana Pedersen on

  • Has anyone ever substituted the apricots with strawberries?

    Cooking Mama on

  • don’t understand the water amount?

    W on

  • I wonder if you could substitute peaches for the apricots. Also would you have to peel the fruit first?

    Robyn on

  • Can I substitute strawberries for the apricots?

    Bettie on

  • Typically you need to peel the peaches. I blanch them in hot water for about 30-40 seconds and then put them in ice water to stop any cooking. This makes it much easier to peel them. I have also used frozen slices peaches.

    For Peach freezer jam you will need 2 cups of chopped/crushed peaches and need to increase the sugar to 3 1/2 cups.

    Notes if needed:
    1 pound peaches (or 10 ounces frozen) = 2-1/4 cups chopped
    1 pound peaches (10 ounces frozen) = 2 cups pureed

    mezalkb on

  • Not sure from your recipe about how much water to use?

    Doris on

  • The measurement for the water doesn’t show up correctly for me. It says "⅓ c water" – could someone let me know what the correct amount is? Thanks.

    Sharon on

  • What about modifying it for Strawberry jam?

    Shelly on

  • Made it! Yum! And very easy!

    Shelley Bloemke on

  • thank you

    Robyn on

  • I’m not sure I understand how much water you add. Could someone clarify that for me? Thanks

    Marly on

  • Wildberry made with Chia instead of pectin;less sugar and Omega-3’s

    JillyBear on

  • Has anyone tried this with nectarines? Don’t think you’d need to peel those.

    CC on

  • do you have to peel the apricots?

    Andrea on

  • what is that, & frac13:water

    Pat on

  • is peeling the peach required because of the "fuzz" or does it affect the taste?

    Lenette Egan on

  • My computer isn’t showing the amount of water in the recipe – could someone please tell me how much is needed?

    Sharon on

  • where do you find liquid pectin?

    Moira on

  • Can someone tell me how much water to use? The recipe I’m able to read has symbols & jibberish???

    quekat on

  • Looks good…but instead of using the pectin…I made some jam the other day and used ground chia seeds and it also helps gel the jam and you’re getting the benefit of the extra fibre and omega 3 from the chia…!

    Louise Laroche Besserer on

  • Use 1/3 cup of water.

    Blendtec on

  • Does anybody know if instead of sugar you could use Blue Agave sweetener? And if so how much Agave?

    Victoria Marie Osborne on

  • It’s 1/3 cup.

    Blendtec on

  • Was the 1/3 cup of water in response to the Agave Question?

    Victoria Marie Osborne on

  • That sounds excellent…I would use a stevia blend for baking instead of the sugar…and psyllium flakes (they are white…sold in organic shops) for the "gel" factor as well!…I’ve used psyllium flakes to "save" too liquid-y strawberry freezer jams with MUCH success!

    Donna on

  • You can use blue agave but I would only use about half the amount of what sugar is used since it is sweeter than sugar.

    mezalkb on

  • The skin becomes tough and very chewy if it isn’t removed.

    mezalkb on

  • How much ground chia seeds? Do you soak them to gel first or mix in with ingredients to allow it gel? Very interested! Please share.

    Secelia Johnson on

  • Nectarines also need to be peeled. The skins also become tough and chewy as do the peaches.

    mezalkb on

  • thanks

    Victoria Marie Osborne on

  • ok i will try it

    Victoria Marie Osborne on

  • I love the idea of using chia instead of pectin. That’s why I never tried making my own. Can you tell me how much chia to use?

    Veronique on

  • How much ground chia seeds? I would love to try that instead of pectin. Please share. Thanks

    Lois on

  • A question for Louise regarding the ground chia seeds. The original recipe said 3 oz. of liquid pectin. How do I use the chia powder instead? Can you give me the powder/liquid breakdown to equal the liquid pectin? Really great idea by the way!

    selser on

  • can you use the regular Blendtec canister or do you need the wildside?

    Andrea on

  • Can you give the recipe please?

    YMoss on

  • I made this jam exactly according tot he recipe and it did not set. Any suggestions. I love apricot jam and would like it try it again but hate to waste the money.

    jphillips on

  • Where do you get liquid pectin? I’ve always just used "sure jel" powder.

    LIsa on

  • Do you need to peel the apricots? The recipe doesn’t say.

    Eric on

  • Do you weigh the apricots with the pits inside or after removing them?

    Ann on

  • how long did it take for the jam to set for you?

    christine on

  • Did anyone have trouble with this recipe setting up?

    jphillips on

  • to use apricots, for peeling can you dump in hot water? will the skins come off like they do for peaches?

    Phyllis on

  • How much chia seeds do you recommend adding to the above recipe?

    Photoholic on

  • Do you weigh the apricots with the pits or after they are removed? Ours turned out runny.

    Ann on

  • Here’s a great recipe for Strawberry freezer jam: http://www.blendtec.com/rec…

    Blendtec on

  • I love using chia seeds as thickener. I make chia seed pudding too. 1 C water 3 T chia seeds, pulsed a couple times and the let them soak 5 minuts. Add cocoa powder. 1/2 t vanilla extract and frozen fruit, Sometimes I run it the through the smoothing cycle twice I like smooth and fluffy!

    Sandi Olcott on

  • You sure can. Here’s the recipe on our site: http://www.blendtec.com/rec…

    Blendtec on

  • It doesn’t say to peel the apricots but people in the comments mention peeling them. Do I need to peel them?

    April Rasmussen on

  • We made this with a little twist. We added a small sprig of Lavender and it was oh, so good. Yummm!

    Laura Wright on

  • Can Plums be used instead of apricots?

    Gramma on

  • How much this seeds did you use?

    kcfan on

  • Do you peel the apricots?

    Bob A2Z on

  • Yes!

    Blendtec on

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