Dishes on a Dime: Freezer Jam

Posted by on Jun 12, 2011

I am a jam snob. I HATE buying jam from the store. So I always make my own when different fruit is in season. It’s much healthier and tastes way better.

So this week it’s apricot freezer jam.

If you have never made freezer jam before you will be amazed at how simple and easy it is.

4 cups crushed fruit (I did apricot this time, but any fruit will work)

1 1/2 cups sugar or Splenda (I used Splenda to keep it even healthier)

1 package of pectin (Ball is my favorite)

5 freezer jars

  1. Stir pectin and sugar in a bowl.
  2. Add crushed fruit. Stir 3 minutes.
  3. Ladle jam into clean jars and let stand 30 minutes.
  4. Enjoy!!

This jam will stay good forever in your freezer. We put it on sandwiches, pancakes, toast, ice cream, and anything else you can think of. So stinkin’ good!


  1. Jamie Newman says:

    I’m so glad you posted this! I’ve been wanting to make freezer jam but everything I read says that if you want to use Splenda you have to use the Sugar Free Pectin but I can’t find any made by Ball. Are you able to find sugar free made by Ball or do you just use the regular pectin with your Splenda? My hubby is a diabetic so I want to use Splenda or Truvia. Thanks!!

  2. I just used the regular Ball pectin. It had Splenda as an option on the package and it turned out super yummy!

  3. Jamie Newman says:

    Can I ask one more thing? Do you peel the apricots or crush them with the skin on? Thanks again for your help. I don’t know why I am so intimidated by freezer jam when I cook all sorts of other things!! 🙂

  4. I left the skins on. You can peel them, but I think it still turns out great without taking that extra step. 🙂