Apricot-Cherry Freezer Jam

If you’re a regular visitor at The Café, you might recall the dilemma I had a few weeks ago …………
…………….. it was when I was visiting my daughter in London and lost my brains at the street market near her home. You can read more about this lovely, bustling, amazing market and my problem that day here, but some of you might be wondering what I did with the bountiful supply of produce that I purchased ……….

Well, funny you should ask :), I just happen to have a wonderful recipe to share today, a yummy jam I made when I returned from the market that day, the stroller hanging low to the ground, heavy with bags of delicious, fresh fruits and veggies. I had purchased some sweet, ripe apricots ……..

……….. and there was no way I could resists the shiny, vibrantly red cherries…………

………. and don’t they say; “When life gives you apricots and cherries ………… it’s time to make Apricot-Cherry Freezer Jam?” You haven’t heard that one?  Well, maybe I made it up just because this jam is so delicious, easy and quick! Try it,  you’ll be thanking yourself all year long whenever you pull this yummy, delightful treat from the freezer. Toast may not ever be the same!


Apricot-Cherry Freezer Jam

1 lb. fully ripe apricots, rinsed, halved and pitted
½ pound dark sweet cherries, rinsed and pitted
4 cups sugar*
2 tablespoons lemon juice
¾ cup water
1 package powdered fruit pectin, I use Sure Jell brand

1. Finely chop fruit. (You should have a total of 2½ cups minced fruit – I actually went a lot heavier with the apricots and used less cherries, as long as you use 2½ cups* of fruit in total, you should be just fine.)

2. In a medium mixing bowl, thoroughly stir together fruit, sugar and lemon juice. Cover loosely; let mixture stand 10 minutes. Stir well again and place in microwave for 3-4 minutes or until bubbly. Stir and repeat microwaving (this will help dissolve the sugar crystals.) Remove from microwave and stir steadily for 2-3 minutes or until sugar is dissolved. Take a taste and make sure mixture is not grainy. If you still taste sugar granules continue to stir, sometimes these jams can be a bit stubborn.3. In a small saucepan, stir together water and powdered fruit pectin. Stir over high heat till mix reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour warm pectin mix over fruit; stir constantly 3 minutes.

4. Ladle fruit mix into clean jars or freezer containers, leaving 1/2 inch headspace (room for freezing expansion) at top of each container. Seal containers tightly. Wipe containers and lids. Let containers stand at room temperature about 24 hours. Store for 3 weeks in refrigerator or up to 1 year in freezer.

Yield: 6½ cups of jam

Adapted from Recipe Secrets

* ~ I am the first one to “fudge” in a recipe and not measure super precisely, but I don’t do this when making jam. Jam making is a precise science and you really want to measure accurately otherwise you will have less than stellar results – too watery or too thick. That’s very disappointing, so be sure to measure carefully!


23 thoughts on “Apricot-Cherry Freezer Jam”

  • I’ve read that post about your trip with Lilly to the street market. It’s good to know you were able to make the most of your purchase. As always, it’s delightful to see you turn those fresh and vibrant produce into scrumptious jams and salads. Thanks for sharing your recipe. Go indulge yourself with your delightful creations!

    Faith Thomas @ The Berry Farm

  • Jam-making – my favorite pastime! Thank you for adding to my to-do list – it is on the agenda for today – splendid freezer jam to beat the record-breaking heat expected today here in Massachusetts!

  • I can taste these wonderful flavors on my morning toasted muffin. It would really be perfect and has the added attraction of being a bit out of the ordinary. I hope to find sometime to give it a try. Have a wonderful day. Blessings…Mary

  • Hi there! I’ve been on vacation the past week or so, so I’ve gotten behind on my favorite blogs. How nice to come here and find this lovely jam!! I have never made jam, but perhaps I should challenge myself to give it a try this summer!

  • Your granddaughter has the same look on her face that Gabbi gives me when I’ve gone to one store too many. Also, this jam could easily be one of my favorites.

  • I just love the color of your apricot cherry jam and the cherries are now in the market;-) How fun to make jam on your trip using the haul of fruit from the market, thanks for passing along your recipe;-) I hope to make a few jars of jam this Summer!

  • Have probably lasted an interesting experience 🙂
    Onsala is not far from Gothenburg and tat to Denmark.

    Laugh a little, yes it is black with the Swedish language
    meatballs with mashed potatoes, salmon, herring and rosehip soup
    is very typical Swedish food.

  • Marre, I actually worked in a lovely restaurant in Onsala, I wish I could say that I cooked there but I only washed dishes. I did make good friends with the chef though and he shared many wonderful dishes with me! Swedish food is amazing!
    Oh and unfortunately I did not learn too much Swedish, I can say “meatballs with mashed potatoes” and a few naughty words that I can’t repeat 🙂 Sadly, that’s about it!

  • Robyn, you certainly could bottle this like regular jam and store in the pantry. I have lots of room in my freezer and on top of that, I’m a bit lazy so I usually just use the freezer method.

  • Marre, after chopping the fruit it should equal 2 1/2 cups. The first measurements are before chopping the fruit. I think I will remove the first measurements because you are right, it is a bit confusing. thanks – Chris

  • Thanks Marre, and hello all the way to Sweden! I worked in Sweden many years ago and LOVED your beautiful country. Yes, you could definitely boil it in a pot, I’m just a bit lazy and use the microwave!

  • I’m with Vicki; the photo of your granddaughter peeking around the edge of the bags-hung stroller is priceless. What an expression on her face!

    On to the jam; wow. Apricots are memories of the Middle East to me, so I adore anything with them in it. This looks fantastic. I can’t believe you made jam while you were in England! That’s priceless.

  • Your grand daughter looks like she’s saying, “enough already, can we go now?”. Too cute!

    Your combo sounds tasty. I’m sure your daughter is thrilled when she gets home to all the nice surprises you left them. Nice recipe and pretty photo.

  • The picture of your Granddaughter in the stroller cracks me up!! I have to try the combination of cherries and apricots. I have a ton of cherries, but I’ll just have to sneak out of work for an hour or so and head to the Farmer’s market. I have never tried freezer jam and would just love to!! This looks like a great recipe, can’t wait to try it!

  • okay 🙂
    where the interesting, You can perhaps Swedish 🙂
    I’m not good at spoken English.
    where have you been working in sweden?
    see your blog every day:)

  • I love your blog and have shared it with a number of friends.
    I’m going to try this jam but wonder why it has to go in the freezer, can it not be bottled like regular jam to store in the pantry? Our two freezers are usually full of bones for our Old English Sheepdog!

  • You should have a total of about 2½ c. minced fruit

    Believes du does not 3 1/4 Cup total?
    Or is it me who do not understand 🙂

  • Hello from Sweden 🙂
    I can boil it in a pot?
    And not use the microwave?
    It must bustle do on Saturday, I just love your blog:)

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