If you’ve got a tree full of fresh apricots (or bags of frozen ones in the freezer), this recipe is the perfect way to preserve their golden goodness—without pectin, cooking, or a sticky stovetop mess.
- Just 10 minutes to make—no cooking required.
- Naturally thickened with Ultra Gel or EZ Gel (no store-bought pectin needed).
- Sweet, tangy, and ultra-versatile—use it on toast, pancakes, waffles, ice cream, yogurt, or even in pies!
- Stores beautifully in the freezer for up to 2 years.
- Works with fresh or frozen apricots!
I can confidently say this is the easiest and tastiest Apricot Freezer Jam I’ve ever made without pectin! Your family will LOVE the tangy sweet spread on toast, sweet cream pancakes, sourdough waffles, ice cream, in fresh apricot pies, and on yogurts–only 10 minutes to make and lasts year(s) in the freezer!
Tips & Tricks for Jam Success
Want a smooth, flavorful jam that sets perfectly? Here’s what helps:
- Skip Measuring the Apricots: You can eyeball it—just fill your blender up to about 3 inches from the top.
- Adjust Sweetness to Taste: Start with ¼ cup of sugar and add more if needed. The natural sweetness of apricots varies.
- Use the Right Containers: Any BPA-free plastic containers or freezer-safe jars with tight lids work well. Leave a bit of space at the top for expansion.
- Label with the Date: This jam lasts 12–24 months in the freezer. A quick label helps you rotate and use the oldest first.
Looking for something to spread it on? Try it with Sweet Cream Pancakes or my Sourdough Discard Waffles for a breakfast that tastes like sunshine!
Apricot trees are good producers, and what do you do with all that apricot goodness? Making Apricot Freezer Jam is a wonderful and tasty way to preserve apricots for year(s)!
TIP: You will need to thaw frozen apricots to blend, but make sure to save all juices to include in blender, you’ll want all that goodness!
Freezer Storage & Shelf Life
- In the Freezer: Best within the first year, but still tasty up to 2 years.
- Top Discoloration? That’s just a bit of oxidation. Scrape it off and enjoy the jam underneath.
- In the Fridge: Once thawed, store in the fridge and use within 2–3 weeks.
Let me know what YOU think!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Apricot Freezer Jam (Low Sugar – No Cook)
Ingredients
- 6 cups Apricots – Batches are made by filling your blender. Trimmed of blemishes, seeds removed. About 6 cups at a time
- 1/4 cup sugar You can use 1/4 cup – 1/2 cup to taste.
- 1/4 cup lemon juice concentrate
- 1/2 cup Ultra Gel Thickener or EZ GEL
Instructions
- Wash fruit thoroughly
- trim and pit apricots
- place chopped apricots and lemon juice in blender or food processor and blend till desired texture. (I just fill my blender to 3 inches of the top, I don't measure… so about 5 cups)
- add sugar and Ultra Gel and blend till well incorporated.
- Pour into freezer safe jars or bags.
- Enjoy or Freeze for later use!
Notes
Nutrition
More Recipes
If you liked this simple freezer jam recipe, you may also like our Raspberry Freezer Jam! The award winning Blackberry Freezer Jam is also very popular!
If you have any question or suggestions, please let me know in the comments below! Thanks for visiting and make sure to subscribe… See you next time!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
13 comments
Belle
Hi, I do believe this is excellent. I will revisit again since i favorite it.
May you continue to help other people.
Juliea Huffaker
Hi Rhonda! Yes just wash them and slice! When I say trim.. I mean cut off any bad spots;)
juliea
Hi Jan! I you can use fresh lemon juice or the 100% lemon juice in the bottle! most lemons are organic… Not very many pests bother lemons, so they don’t need pesticides;)
Sandy H
Hi,
What brand of Ultra Gel Thickener do you use.
All kinds on internet. I’ve actually have never heard of it before.
Sandy
Hi,
I’m a novice with freezer jam.
What brand of ultra gel thickener should I get? What do you use? I have to order on-line.
Thanks
juliea
I use either the Ultra Gel or the EZ Gel in the blue bags. Ultra Get gets bought out faster than EZ Gel for some reason. They seem the same to me.
Linda S Cabot
Can you use surejell instead with this recipe?
Elaine Cook
Can I use pineapple also in this Jamand how much ? If I can ?
juliea
Hi Elaine! Of course you can! I just keep it to 4 cups fruit, about 1/3 cup thickener & lemon juice to preserve color and sweeten to taste!
juliea
I’ve never tried suregel… If it is an instant thickener then it will work!
Darlene
Love how perfectly sweet and tart this apricot freezer jam is!
Gio
Can I use the Ultra Gel to thicken runny freezer jam made with Ball pectin.
Followed a recipe and have runny strawberry jam?
juliea
Hi Gino! Yes you can! Ultra Gel thickens all jams no matter the other ingredients!