Name: Easy Apricot Freezer Jam (Using Dried Apricots)
Prep time: 5 min
Cook time: 20 min
Total time: 2 h 25 min
Yield: 5
Ingredients: 1 pound dried apricots; 4 cups water; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; pinch of salt; lemon juice from half a lemon

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To make easy apricot freezer jam (using dried apricots) look no further than your local grocery store. Dried apricots can typically be found in the dry fruit section near raisins and cranberries. Rich and full of flavor, easy apricot jam is a gorgeous orange color and can be used in sweet and savory dishes. It’s the perfect balance for your taste buds with warm undertones of cinnamon and cardamom.

easy apricot freezer jam (using dried apricots) in 5 half pint mason jars

Apricot jam is thick with natural pectin so it spreads beautifully on toast and is delicious on Belgian waffles. For a savory dinner, use it as a glaze for chicken, or top your asparagus with a dollop. Kids love this jam on a PB&J.

Ingredients For Easy Apricot Freezer Jam Recipe

1 pound dried apricots
4 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
pinch of salt
lemon juice from half a lemon

I purchase one-pound bags of apricots at Trader Joe’s for under five dollars. Dried fruit usually has a higher sugar content than fresh fruit but using dried apricots means you can have apricot jam any time of the year not just during the apricot season. Plus you don’t need to add additional sugar while preparing the jam. I love jam making, it is so fun and so rewarding.

bag of dried apricots to make easy apricot freezer jam (using dried apricots) on a blue and white towel

Apricots are a delicious and decadent fruit originating from parts of Asia – mainly Turkey, Iran, and the surrounding Mediterranean areas. They are small yellowish-orange fruit with smooth skin and flesh that can range from sweet to tart (depending on the ripeness). The biggest grower of the apricot tree in the United States is California.

Health Benefits of Easy Apricot Freezer Jam

Apricots have so many health benefits. They are an excellent source of antioxidants (antioxidants reduce the risk of many diseases) including beta carotene and vitamins A, E, and C.

High in calcium and potassium, eating apricots are great for supporting heart health and maintaining blood pressure. Apricots also improve skin quality, aid in digestion, and help your vision.

round wooden cutting board with a cut meyer lemon and cinnamon and cardamom and a pinch of salt to make easy apricot freezer jam (using dried apricots)

This easy apricot freezer jam recipe also includes cinnamon and cardamom. Cinnamon contains many medicinal properties and is full of antioxidants. It is shown to protect against heart disease and it is great for diabetics. It not only decreases your blood sugar numbers but also helps regulate insulin sensitivity. Cardamom has a lot of great benefits as well. Check out my post about cardamom here.

Apricots Have A Natural Thickener – Pectin

Apricots are rich in natural pectin which is a naturally occurring carbohydrate. All fruits have pectin – some more than others. Pears, plums, peaches, rhubarb, apples, blueberries, and apricots have a lot of natural pectins which act as thickening agents in jams, jellies, and pies.

close up of an apricot that was soaked in water held by a beautifully manicured thumb

Making jars of jam or sauces with these fruits is so easy because they produce thick and rich textures. No need to add a store-bought box of pectin. I don’t add pectin to any of my jams even if they don’t gel perfectly, keeping them as close to natural as possible.

Making a homemade apricot jam recipe using fresh apricots is a great alternative to dried apricots, however, you can’t always find them in grocery stores. June through August is the typical harvest time for ripe apricots.

Soak The Dried Apricots

Before making the jam, soak the dried apricots in some water. Take a large bowl and place one pound of dried apricots in it. In a large measuring cup, measure out four (4) cups of very hot water from the tap. Pour the water over the apricots and swirl them around. Cover with plastic wrap or use a shower cap like me. (I use one to proof my bread also!) Let it sit for two hours.

metal bowl with dried apricots covered with water

You can just cook them right out of the package but it will take longer and may affect the flavor. Soaking the apricots first will soften them up considerably and decrease cook keeping the flavors intact. After the soaking time, strain the liquid back into the measuring cup to use later.

soaked apricots in a metal bowl with water to make easy apricot freezer jam (using dried apricots)

Cooking Easy Apricot Jam

Transfer the soaked apricots to a saucepan and add back 2 cups of the reserved liquid. (My one pound of dried apricots soaked up about one cup of the four cups of water – there were three cups left over when I strained them.)

apricots in a pan with cinnamon and cardamom seasonings

Get your seasonings of cinnamon, cardamom, and a pinch of salt, and add them to the apricots. Then add in the juice of half a lemon and stir well.

blue hand juicer squeezing a lemon into apricots in a pan

Place the pan on the stove over medium heat and bring to a full rolling boil. Next, reduce the heat to a simmer (or gentle boil) and cook uncovered for 15-20 minutes. Stir every couple of minutes. Wait until you smell this concoction swirling in the air. Your house will smell incredible.

Creating A Perfect Apricot Puree

After the cooking time is up the apricots will be very soft and easy to mash. This next part is up to you. Do you like your jams to have little bits of fruit in them like fruit preserves? Or do you like smooth puree? If going for a thicker and chunkier jam – use a potato masher to break it up.

If you like your jam soft and velvety, then I recommend using an immersion blender (or hand blender). I added the last cup of reserved water into the puree because it is a very thick fruit mixture with all the natural fruit pectin. Add as little or as much water to this to make it the consistency you desire.

A food processor or a blender can also be used, but the jam is very hot at this stage and the less handling the better. If you don’t have an immersion blender, I highly recommend getting one – it is one of the most used tools in my kitchen. This is mine…

immersion blender in a pan with apricots

This last method is how I generally make my jams, the kids prefer it like this for their sandwiches. I also used this method to make baby food (with tons of different fruits and vegetables) when my kids were younger. Yes, it is so good you can eat it with a spoon!

perfectly pureed easy apricot freezer jam (using dried apricots) in a pan on a blue and white striped towel

Preserving Easy Apricot Freezer Jam (Using Dried Apricots)

Get your half-pint canning jars (8 oz jars) ready. The best way to start is with clean jars, a hot soapy wash is all they need. Alternatively, you could use plastic containers, freezer bags, or other freezer containers. I prefer mason jars for all of my jams and fruit preserves.

Set your jars on the kitchen counter and fill them up leaving about 1/2 inch to an inch headspace. Wipe the rim of the jar with a soft clean cloth to remove any food residue and place lids on each jar. Add ring bands and screw on finger tight.

5 mason jars on a round wooden board on a towel filled with easy apricot freezer jam (using dried apricots)

Let the hot jam cool to room temperature and then put them into the freezer. They will keep fresh for 6 months in a regular freezer, and for a year in a deep freezer. Be sure to keep one out for immediate use!

Alternative Method to Freezing Apricot Jam

putting jars of apricot jam into a canner

Now the recipe title says this is a freezer jam and it is. However, it is just as simple and maybe more practical to can jams using a water bath canning method. This is a great way to save on freezer space and add more shelf-stable food items to the pantry. The processing time is short so it can be done in no time. Here’s how…

Fill your water bath canner with hot water and set the burner to high.
Add your jars of hot jam into the canner and be sure they are covered with 2″ of water.
Cover and bring to a full rolling boil.
Once boiling, set a timer for 10 minutes for 1/2 pint jars (or 20 minutes for pints)
Using a jar lifter (for safety), remove the jars from the canner and place them on a folded towel on the counter to cool for 12 hours.
Remove the bands and tap the lids to be sure they are sealed.
Label and store in a dark place for 1-2 years.

jars of easy apricot freezer jam (using dried apricots) with lids on a wooden board on a blue and white towel

Why Should You Make Easy Apricot Freezer Jam (Using Dried Apricots)?

Homemade jam is a delicious and healthy fruit preserve that can be whipped up in no time. Apricot is one of the easiest fruit to work with because it produces a sauce that is naturally thick. One of the best things about making your own jam recipes is you can use way less sugar and control the quantity. This recipe makes a small batch of five half-pint jars and is easily stored in a small amount of freezer space.

It’s super easy
6 simple ingredients
No added thickeners

Most older recipes for traditional jams are loaded with sugar. Did you know that sugar isn’t what helps preserve your jam? It is the acidity that helps keep food safely preserved. Making your own is the perfect way to reduce the amounts of sugar as you see fit. Check out my post on how to easily make blackberry, blueberry, raspberry, and strawberry fruit jams.

Wrapping Up

The next time you see a package of dried apricot halves, throw them in your shopping basket. Easy apricot freezer jam (using dried apricots) is so tasty, I’m sure you’ll make this delicious jam over and over again.

easy apricot freezer jam (using dried apricots) in half pint mason jars on a wooden board

We use ours on Belgian waffles, croissants, toast, muffins, no-knead dinner rolls, Mediterranean dishes, with crackers and cream cheese, and as a glaze for chicken and pork roasts. I would love to know how much you are enjoying this apricot jam, I know we are.