In a large saucepan, mix together grape juice, lemon zest, and lemon juice. Stir in pectin until dissolved.
Heat on medium until it reaches a rolling boil. Boil hard for 1 minute.
Remove from heat and mix in fruit, stirring for 1 minute. Stir in honey and chile peppers if desired.
Divide jam among 8 ounce canning jars, leaving 1/2 inch head room at the top. Put on lids and let stand for 24 hours at room temperature. Refrigerate up to 3 weeks or freeze up to one year.
Originally Submitted
1/7/2015
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