Homemade Apricot Peach Jam: No Pectin, Low Sugar
Homemade jams are simple, easy, and need just three ingredients. This apricot peach jam is made with fresh apricots and peaches. It’s low in sugar and without pectin, made in less than 30 minutes.
Homemade jam always reminds me of Mom. As a kid, I’d sit on the dining table surrounded by loads of fruit while she sorted them. Back then, my favorite part of jam-making was mashing the fruit with my little hands. Unlike me, Mom always prepared her jam mixture the night before and let the fruit and sugar macerate in the fridge overnight. She said it made for a softer, more delicious jam.
Why make this homemade jam?
- Apricot jam is absolutely delicious. And, the peach jam is also absolutely delicious, but the combination of the two is absolute heaven. It’s a must-try if you love stone-fruit jams.
- No-fail method – This recipe is simple and easy. And if you’ve never made homemade jam, you will definitely start now.
- No canning – This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have given you the detailed process for canning, too.
- No pectin – Ideally, you can make jam with just two ingredients: fruit and sugar. Most fruits have natural acidity and pectin. And yet, adding lemon juice helps break down the skin.
- Low-sugar – Fresh apricots and peaches are naturally soft and sweet. So, you don’t need to add a lot of sugar to this jam.
Ingredients and substitutes
- Apricots – Use fresh apricots when they are at their peak in season. Pick ones that are ripe but firm and at their sweetest. These will give you the best color.
- Peaches – Use any fresh peaches you get. In particular, ripe peaches are the best for jams.
- Sugar – I like my jams more fruity instead of just loaded with sugar. So, I always use less sugar. But if you like it sweeter, you can add more sugar. In fact, you can add about a cup more, and it will still be less sweet than commercial jams.
- Lemon Juice – Helps bring out and enhance the fruit’s sweetness.
- Flavoring – I never add any other flavor to my jams because I prefer to let the character of the fruit shine through. I know, often people add vanilla or liquors, which is an option, but not with me. I love the good old unflavored jams just like mom made them.
- Kernels in jam – Truth or myth?
When my mom made apricot or peach jam, she’d add a few kernels to the jar. She said it adds a slight bitterness to the jam and also helps preserve it longer. However, I’m not sure about this one. In fact, I have tried both methods and it didn’t feel any different to me. So it’s up to you. You can break a few seeds and add the kernels. The seeds are not easy to crack, but a hammer will do the job.
Step-by-step: Apricot peach jam
- Mark an X on the bottom of the apricots and peaches. Then, blanch them in hot water for 5 minutes. Peel and remove, but do not discard, the seeds/pits. Roughly chop the fruits and set them aside.
Pro tip – Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
- Place two small ceramic plates in the freezer so we can test the jam later. Alternatively, you can use a candy thermometer to check the jam’s doneness.
- In a heavy-bottom pan, combine the chopped fruit (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using.
Pro tip – If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably. - Cook over medium heat until the sugar dissolves. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.
Pro tip – Boiling the jam is important as it releases pectin from the skin and seeds in fruits. - Then, turn the heat to medium-low. The jam should still be simmering, but at a low simmer, not bubbling. Mash the fruit with a vegetable masher for a smoother, jam-like consistency.
Pro tip – Mashing the fruit is optional, as it will break down into smaller chunks similar to preserves as it cooks. However, mashing will give a smoother consistency, like jam. - Continue to simmer for about 20 to 30 minutes more, stirring often to prevent it from sticking to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools.
Pro tip – The cooking time will depend on the quantity of the jam and the heat applied to it. It’s ok to cook a little longer, but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if it is ready. - Set aside for 2 to 3 minutes, then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles, it means the jam is ready. If not, let the jam cook a couple of minutes more and test again.
Pro tip – Depending on how early you start checking, you may need to test the jam on a ceramic plate more than once or twice. - Alternatively, you can use a candy thermometer – the jam should reach 105 °C / 221°F.
Pro tip – I find the thermometer the easiest and most foolproof method to check for doneness. - Optional – When you are ready to remove the jam from the heat, add a teaspoon of butter and stir well. Butter helps dissolve the foam that accumulates on top of the jam.
Pro tip – You don’t need more than one teaspoon of butter to help with the foam. It will also give you that glossy shine. - Next, pour the jam into warm, sterilized jars, leaving a 1/4-inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Then, place a piece of wax paper on top before you tighten the lid. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot, soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 °F / 140°C.
Pro tip – I find the dishwasher does an excellent job of cleaning, and the oven dries any excess moisture from the bottles. - Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack, leaving enough space between them.
Pro tip – The water level should be at least an inch above the top of the jars. So, if necessary, pour more boiling water. - Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip – The hot jars are very delicate, so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. - Press the top of the lid to ensure the seal is tight – the lid should not move. Store in a cool, dry place.
Tips and troubleshooting
- Shelf life – Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method and stored properly in a cool, dark place, a blueberry jam can last up to 2 years. Once opened, it can be kept in the refrigerator for up to 3 months
- Prepare fruit ahead of time – you can pit the apricots and peaches ahead of time. If you plan to make this apricot jam without pectin, place the apricots, sugar, and lemon juice in a glass or stainless-steel bowl. (Never use aluminum for marinades or soaks) Let it rest in the fridge until you are ready to cook the jam. The advantage of the added time in the refrigerator is that it softens the fruit, resulting in a soft fruit jam.
- Texture -The texture and consistency of the jam will depend on how you cut the fruit. If you leave large chunks of fruit, you will have a preserve with pieces of fruit. If you desire a smoother jam, pulse the fruits in the food processor before you start making the jam.
- Do you need lemon juice? Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly, the lemon helps prevent bacterial growth when canning the jam.
- How long do you cook jam? We often say low-heat, slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting – Often, the reason the jam does not set, even though reduced to half, is that it has not been boiled enough. Low-heat, slow cooking is what makes jam reach its setting point. If cooked too fast, the liquid is reduced, but without going through the natural process of setting. So, low-heat, slow cooking is the key to a perfect jam.
- Overcooked jam – It is possible to overcook jam. It is better to undercook than to overcook jam. Undercooked jam can be cooked again, but once overcooked, you have to add water to thin the jam. Note that once you add water, you also reduce the jam’s shelf life. It is best to get it right the first time.
Storage
- If canned, the jam will stay in a cool, dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in it and when you made it.
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Frequently asked questions?
What is pectin?
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins, but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce the jam cooking time and give you a high yield, but it lacks that intense flavor produced through longer, slower cooking by the natural production of pectin in jam.
How do you thicken jam without pectin?
All fruits have pectin. Some fruits have more pectin than others, like apricots, peaches, apples, and other fruits. Especially in a blueberry jam, you don’t really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that’s when the pectin is naturally released.
Can I use this jam recipe for making apricot Napage or apricot glaze?
A napage or apricot glaze is made with apricot jam. You can use my apricot jam instead. Having said that, if you don’t mind the flavor of peaches. Yes, you can use this jam as well.
I shared how to make a napage here.
What can you do with Jam? How else can you use homemade jam?
No matter what jam you make, there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh, homemade fried donuts filled with a jam that melts in the mouth. These Linzer cookies are made every year for gifts using any or all types of jams I have from that year.
Apricot Peach Jam – No Pectin -(3 ingredients)
Homemade jams are simple, easy, and need just three ingredients This apricot peach jam is made with fresh apricots and peaches in season. Low in sugar and made without any pectin in less than 30 minutes.
Video
Ingredients
- 1 lb (500 g) Apricots
- 1 lb (500 g) Peaches
- 1 lb (500 g) Sugar
- 1 tbsp Lemon juice
- ½ tsp Salt
Optional
- 1 Star anise (optional)
- 1 Cinnamon stick 3-inches (optional)
Method
Prepare fruit
- Mark an X on the bottom of the apricots and peaches. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.Pro tip – Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- In a heavy bottom pan, combine the chopped fruit (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using Pro tip – If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip – Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip – The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.Pro tip – I find the thermometer to be the easiest and fail-proof method to check for doneness.
- Optional – Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip – You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 CPro tip– I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip – The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.
Notes
- Shelf life – Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a blueberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
- Prepare fruit ahead of time – you can pit the apricot and peaches ahead of time. If you plan to make this apricot jam without pectin place the apricot, sugar, and lemon juice in a glass or stainless steel bowl. (Never use aluminum for marinades or soaks) Let it rest in the fridge until you are ready to cook the jam. The advantage of the added time in the refrigerator works in favor of the jam by softening the fruit and making for a soft fruit jam.
- Texture -The texture and consistency of the jam will depend on the way you cut the fruit. If you leave large chunks of fruit, you will have a preserve with pieces of fruit. If you desire a smoother jam – pulse the fruits in the food processor before you start making the jam.
- Do you need lemon juice? Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
- How long do you cook jam? We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting – Often the reason jam does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
- Over-cooked jam – It is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- Jam done test – getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom’s method that works great to test any fruit jam.
- Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test – bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests – every 3 to 5 minutes.
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Equipment you will need
Nutrition
Tried this recipe?
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Dear Veena…If you are using frozen raspberries vs fresh, should they be thawed overnight lst?
Thank you. I am new to this website and look forward to more ideas.
So tired of the red dies in jams and far too much sugar.
Cheers,
Carolyn Wharton
Hey Carolyn, I hear you! No, you can use frozen raspberries in jam just like you would fresh raspberries. Having said that, macerating fruits in sugar overnight does add a nice flavor to the jam. Thanks
Jam turned out well. It only made 3 jars. I’m assuming weight measurement is weight AFTER removing skin and pits ? Wish it was clarified.
Thanks, Rebecca, happy you enjoyed making this jam. Yes, the apricots can be weighted after peeling and deseeding.
The directions say to add salt but there is no salt listed in the ingredient list. How much?
Hey Nicole, 1/2 tsp Salt is optional. Thanks
Cannot wait to make this. I am a sucker for apricots and will have a bunch of fresh peaches soon I need to do something with. Great recipe!
Thanks, Danielle. Let me know how it was
I love the lengthy detail on how to perfect this jam. I haven’t made jam in several years so need to try out this recipe for sure.
Thank you, Charla. I love making jam
This is jam delicious, can’t wait to try it in my next cake!
Thank you, Jack
I love apricots and peaches so will definitely try this jam out. Never thought to combine the two, so am excited to see how this turns out! xx
Thank you, Bry
You just can’t beat homemade jam and this sounds absolutely delicious! It has been a while since I have made my own but I might just give it a try!
Thank you, Bintu. Let me know how it was if you do try it.