Apricot Freezer Jam Recipe is a quick small batch recipe without sure jell or refined sugar. Made with fresh apricots, honey, ginger and lemon and ready in 15 minutes. Fabulous on top pancakes, toast, ice cream, in Mini Apricot Tarts and much more.
It’s the celebration of the stone fruit! We went a little overboard and bought a huge crate of apricots at Costco (bulk food store). How could one resist when apricots are one of our very favorite stone fruits? We almost needed one of those high lo trucks that beep as they are backing up to haul it into the car. (smiling)
Why You Are Going to Love This Jam?
You are going to love that sweet and sour blend of this easy apricot freezer jam recipe. With the first bite you taste the natural sweetness of the apricots and honey and then you feel the slight heat of the fresh ginger and then a little tartness with the lemon.
This super easy apricot jam has that sweet and sour addictiveness of some of the candies we love without all the sugar and guilt.
Delicious Uses for our Apricot Freezer Jam Recipe
We love to put a dollop of this delicious Apricot Freezer Jam on top of baked brie cheese and serve with crackers. This jam is brilliant on a chartreuse board or on top of our Gluten Free Cardamom Banana Pancakes.
We also have been known to put a little dab on our morning oatmeal, toast, scones and on our St. David’s Day Welsh Cakes. Try this apricot honey jam as a layer in cakes or on top ice cream or banana “nice cream” for a delicious treat. Place a dollop in our Mini Apricot Tarts for a special treat.
Just 4 Ingredients
- Fresh apricots – all you need to do is remove the pit and roughly chop them up. The peel is soft and will just disintegrate when cooked. Go ahead and save yourself some time and leave the peels on your apricots. We had 6 medium apricots left and when chopped up yielded about 3 ¼ cup.
- Honey – to lightly sweeten
- Zest of lemon – gives it that little addictive tart flavor
- Fresh Ginger – gives this recipe a little warming and delicious flavor. Have you tried our Strawberry Rhubarb Refrigerator Jam (AKA Bammers Jammers)? Our jam recipe also uses ginger and it gives it that little extra delicious punch of flavor.
Do You Have 10 minutes?
10 minutes is all the time you need to make this super easy homemade apricot jam. There is no fussing with sterilization of jars. You can skip the monkeying around with Sure jell (fruit pectin) or chia seeds to thicken this jam. There are no long cook times while you wait for the granulated sugar to melt because we used honey to lightly sweeten. While you are brewing your morning coffee or tea, you can have your Apricot Freezer Jam Recipe ready to top your scones.
What Is One To Do With Lots Of Fresh Apricots?
We say that is a good problem to have! One can only eat so many fresh apricots at a time, when they are at their peak ripeness. Apricots are delicious grilled. They can be exchanged for nectarines in our Grilled Nectarines with Coconut Cream, Summer Salad with Strawberry Rose Dressing and Grilled Shrimp Nectarine Summer Salad.
We have a delicious individual apricot tart recipe coming your way soon, so hold tight. You are going to want to make our Apricot Freezer Jam Recipe so you can make our super easy and delicious Apricot tart recipe.
Small Batch Freezer Jam
This recipe makes about 1.5 cups cooked (give or take) Apricot Freezer Jam. It really depends on how large the apricots are. A pound of apricots is usually between 8 – 10 apricots but ours were very large (Costco Large—smiling) and we used only 6 and it was about a pound or 0.45 kg.
Frequent Asked Questions (FAQ's)
They will give slightly when pressed in your hand and smell sweet and aromatic at the ends of the fruit. If the apricot is over ripe that is better than being under ripe for this recipe. If you use under ripe apricots, they will not be as sweet and will need more honey.
Slice the apricots in half lengthwise and just use either a knife or your fingers to remove the pit. When the apricot is ripe and ready, the pit will be easy to remove. If the apricots are not very ripe, the pit will be more difficult to remove. 
Lemon zest
7 days in the refrigerator or 3 months in the freezer in a freezer safe container. This Apricot Freezer Jam Recipe is not a recipe for canning but only for immediate use or store in the refrigerator or freezer. The reason being is that it does not have the sugar content ratio of fruit to sugar like an original sugar laden jam recipe. According to the National Center for Home Food Preservation, the ratio of sugar to fruit and sterilization of tools and jars need to occur for the canning procedure to be safe.
Approximately 1.5 cups or 24 tablespoons. 1 tablespoon is 1 serving
Granulated sugar actually helps preserve the jam and prevents spoilage. However, honey has a lower glycemic load and does not raise blood sugars as quickly as does granulated sugar. In addition, it is much easier to work with and takes less time to make the jam with honey vs sugar. If there is ever any mold on a jar of jam or signs of other spoilage, discard the entire contents of the jar or container. It is always better to be safe than sorry.
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Apricot Freezer Jam Recipe (No Refined Sugar)
Equipment
- sauce pan
Ingredients
- 1 pound apricots fresh or about 6 – 8 apricots – when chopped = 3 and ¼ cups
- ⅔ cup honey
- 1 tablespoon lemon zest
- 1.5 inch ginger knob, fresh finely grated
Instructions
- Slice apricots in half, remove pit from apricots and roughly chop. Leave the skin on as it will disintegrate during the cooking process.
- Add chopped apricots, honey, zest of lemon and fresh ginger into a pot and cook over low-medium heat for about 10 minutes or until the apricots start to break up and still have little chunks. If you do not like the texture with little chunks of tender apricots, just cook for a minute or 2 longer until smooth.
- Allow to cool.Enjoy!
Ariel says
YUM! So I had 6 apricots frozen whole in my freezer bc I bought a bunch couldn’t eat them fast enough and didn’t have the time to do anything other than throw them in the freezer bc I didn’t want them to spoil. Along comes your recipe and I put my rock hard apricots in a pot over low heat, mashed them with a potato masher when they thawed enough, removed the seeds and proceeded with the recipe. Sooooo delicious! The ginger and lemon really take this jam/syrup to the next level! I will be rubbing this on salmon, eating it on waffles, and just spooning it into my mouth. Absolutely lovely flavor - thank you for sharing.
HWC Magazine says
Hi Ariel, delighted to hear that you enjoyed our quick apricot freezer jam. Great to know that you can make it with whole frozen apricots too. Wishing you a super weekend ahead.
Kevin says
Love this -- love apricots!!!
HWC Magazine says
Thanks so much Kevin. Apricot jam is our favorite!
Carla says
Mom used to make freezer jam... Have to try this when the fruit is ready
Jake says
I love this stuff. I’ve never made jam before, but after making a number of your recipes, I feel confident. I love that you always show the healthy way to do it — I bike several hundred Mike’s each weekend and I’m trying to keep my diet optimized.
HWC Magazine says
Hi there Jake. So happy to that you are trying and liking Healthy World Cuisine recipes. Wow, several hundred miles of biking each weekend. You must be super fit. Enjoy this weekend.
Aubry says
In all my years I’ve never tried a freezer jam. We are going to try this one when the fruit comes in. Thanks for posting.
HWC Magazine says
Hi there Aubry, glad we could introduce you to something new. Apricots are in season right now so keep your eyes open for them at the markets. Take Care
mimi rippee says
This sounds fabulous! I don't have apricots, but tomorrow I'm picking up 23 pounds of peaches imported from Colorado. I hooope I own't regret getting so much! I can always share of course. Thanks for this recipe!
HWC Magazine says
Woah Mimi, 23 pounds of peaches! You go girl. You can certainly make loads of delicious treats with all of that inventory. It's going to be a peachy keen day, maybe week for you. Take Care
John / Kitchen Riffs says
Love stone fruit season! And I really appreciate jam recipes like this -- easier (and less messy!) than the traditional. This looks terrific -- thanks.
HWC Magazine says
We love stone fruit season too! So short so we have to make the best of the season whilst it is here. Thank you and take care
Raymund says
Using honey is such a great idea! I would love to do this the next time I make some jam.
HWC Magazine says
Thanks Raymund. Using honey is so much easier than the traditional method and causes less of a glucose spike. Take Care
Hannah says
This is excellent inspiration! I have a plum tree in my backyard that has been showering me in more plums than I know what to do with. I think I'll use them instead of apricots to make your luscious jam. Thank you for solving this "problem"! 😉
HWC Magazine says
Oh yum! plum jam is so delicious. However, as plum skin is little more tough, you will probably need to peel these prior to initiating the recipe.
Liz says
YUM!!! I love apricots but can never find decent ones around here! I never thought of checking Costco, so I will definitely make a trip to see if they're still available!!
HWC Magazine says
Hiya Liz, yes last time we were at Costco's there were huge crates of apricots, mangoes and pineapples. We were in second heaven. Take Care
Priya says
Ginger will definitely take this jam to the next level. I love making jams and spreads at home and I am going to try this for sure dear.
HWC Magazine says
We love that little addition of ginger, it really makes this recipe pop. Take care
Eha says
Darn it, Bobbi ! I may find ten minutes but not the apricots at this time of year ! Love them also. Do not love jams as a rule . . . but this looks both inviting and doable ! The herrings and eel can stay in the fridge for some breakfasts 🙂 ! A long way of saying the recipe is already in the kitchen . . . thanks . . . be well . . .
HWC Magazine says
Hiya Eha! We need to both get on the same time zones and earthly rotations so we can enjoy the same seasons together. Thank you very much. This jam is really delicious and super easy to throw together. In about the time it takes you sort out your am coffee/tea, you can have made a batch of of apricot freezer jam. Stay well and take care dear friend.
mjskitchen says
Apricot jam is my husband's favorite jam. He can't get enough of it. I've never made it with honey before, so since I do happen to have some apricots, sounds like it's something I need to try. What a beautiful color and yes, it's SO GOOD with brie! 🙂
HWC Magazine says
Hi there MJ! Making a small batch is so easy. If your hubby is an apricot jam lover, try with honey this time as it is really delicious. Hoping you are having a fabulous weekend! Take Care
Katerina says
Apricots are one of my favourite summer fruits too and I love buying fruit at Costco by the crate! I love that there's no refined sugar in this jam - and the texture looks absolutely perfect! We love making homemade jam here so will definitely add this to our repertoire!
HWC Magazine says
Thank you Katerina. We love our jam a little chunky but if one likes it smooth, you can just let it cook down for a couple minutes more. Enjoying a little dollop of apricot freezer jam on our oatmeal this morning. Take Care
Abbe@This is How I Cook says
That's it? I really need to try this! I've gotten strawberry, raspberry and grape to work so now I must try this! Pinning!
HWC Magazine says
Yep, that's it. Super easy. Thanks so much Abbe and have a lovely weekend.