Thursday, June 23, 2005

Apricot Jam

This jam is made with SUREJELL, a fruit pectin for homemade jams and jellies. I followed the Quick 'N Easy directions and it takes about half the time of cooked method, softer set with fresh fruit taste.

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2 1/2 cups very finely chopped apricots
2 tbsp fresh lemon juice
5 1/2 cups sugar


  1. Stir sugar into finely chopped apricots. Mix well. Let stand 10 minutes, stir occasionally.
  2. Stir pectin and 3/4 cup water in a small saucepan.(Pectin may start out lumpy.) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
  3. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.
  4. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover.
  5. Let stand at room temperature 24 hours until set.
  6. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.


Rachel said...

hey again, i was wondering, you said that the jam should be 'Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.' must i freeze it? or can i consume right after making, or right after freezing?

lilyng said...


it needs to be thawed in the refrigerator but it can be eaten after it has been set.

Rachel said...

can i use other fruits like strawberries instead of apricots? is the amount needed the same?

lilyng said...


yes, you can use any kind of fresh fruits available.

check with the instruction on the back of 'surejell'

Rachel said...


yin said...

I am in Malaysia and not sure where to get fruit pectin. Can anyone help?

lilyng said...


i am sorry i have no idea where to get fruit pectin in malaysia.

Anonymous said...

Is there any replacement for fruit pectin? I am now in china...

lilyng said...


yes, you can make jam without pectin. refer to this link

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