The BEST Homemade Apricot Jam without Pectin

Nothing beats a homemade jam made with seasonal fruits. This homemade apricot jam recipe is made just like grandma used to make without using any pectin, all-natural, wholesome and low in sugar too.  All it needs are some delicious fresh apricots, sugar, squeeze of lemon and a slow simmer. The result is a delicious apricot jam you can’t stop eating on toast or with a spoon.

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It’s jam time again! Right? We love jam and I love making jam as much as eating jam.

You should know from the many jam recipes I have here, strawberry jam, fig jam, cherry Jam that I don’t can my jams. Instead, what I like to do is make a small quantity of many different jams and then keep them in the fridge. That way my kids (and me) can indulge in many different flavors and I can make small qualities instead of one big pot!!

Look at that color? Love when my apricot jam has a rich golden color like this. You can almost taste it when the color is so glorious. right?

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Apricot Kernels in an apricot jam – Truth or Myth?

When my mom made apricot jam she’d add in a few kernels in the jar.  Said it adds a slight bitterness to the jam and also helps preserve it longer. Not really sure about this one. I will be honest and tell you that I have done both methods and not really given it much thought. 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.

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Recipe – Homemade Apricot Jam without Pectin (Save/Pin)

Useful Tips and Tools 

• Always use a heavy bottom Saute’ Pan or saucepan. This will prevent the jam from sticking or burning on the bottom. 
• Use clean chopping boardand a kitchen knife that has not been used for things like garlic, onion or spices. 
• Again use clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb strong smell from spices. I have a set of spatula and tools that are only used for baking which works just as well for jams.
• There are many brands of Canning jars find one that best suits the quantity of jam you are making as well as the depending on the jam consumption in your family. If you use large jars then you will end up with it for longer in the fridge. For our family of four small 250 ml jars work best. 
• Always use labels and write the date and type of jam. This will prevent any guesswork later.  
• If you plan to can the bottles make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them? If necessary do it twice but do not crowd the stockpot. 
• When canning always use the right tools Canning equipment such as tongs. Often you can find similar items at home and you don’t have to buy them. What’s important is that you be careful when handling the hot stockpot and hot jam jars. 

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Ingredients 

• Apricots – 1 kg (2 1/4 lbs)
• Sugar  – 500 grams (2 1/2 Cup)
• Lemon Juice – 1 tbsp
• Butter – 1 tsp (optional)

Method

Prepare Apricots

• Blanch the apricots in hot water for 5 minutes to remove the skin. I prefer to leave the skin on.
• Wash apricots, cut in half and remove seed. Discard any that may not be good or healthy
• Chop the apricots roughly
• Place in a deep heavy bottom pan. (leave space for the jam to rise)
• Add Sugar, Lemon Juice and stir.

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Cook Jam

• Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
• Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.
• Let simmer for about 20 minutes.
• Meanwhile, place two ceramic plates in the freezer for jam testing.
• After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
• Remove one of the plates from the freezer.

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Testing the Jam

• Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers – it’s there.
• Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
• Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top. 
• Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
• Clean the rim of the jar with a clean paper towel. 
• Top the lid and screw on rings (that come with the canning jars)
• Place a piece of wax paper on the top before you place the lid on tightly.

Sterilizing  

• Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
• Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles. 
• Leave them in the oven until you are ready to use (you can turn the oven off) 
• Don’t forget to wash and sterilize the bottle lids as well. 

Canning

• Place a rack on the bottom of a large stockpot. 
• Half fill the pot with water 
• Pour the jam into the hot sterilized jar as explained above and close the lid
•  Bring the water in the pot to a boil on high heat. 
• Lower the jars over the rack leaving enough space between the jas. 
• 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 for 15 minutes 
• Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. 
• Let cool completely. 
• 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. 

Storage

• If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
• 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.

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Homemade Apricot Jam without Pectin

Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made just like grandma used to make without using any pectin.  All it needs are some delicious fresh apricots, sugar, squeeze of lemon and a slow simmer. The result is a delicious apricot jam you can't stop eating on toast or with a spoon.

4.59 from 12 votes

Print Pin Rate

Course: Breakfast, High Tea

Cuisine: American

Keyword: Apricot Jam, Homemade Apricot Jam Recipe

Adjust Servings Here: 4 Jars

Calories: 630kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

• 1 kg Apricots (2.2 lbs)
• 500 grams Sugar (1.1 lbs)
• 1 tbsp Lemon Juice
• 1 tsp butter (optional)

Metric - US customary

Instructions

Prepare Apricots

• If you prefer - blanch the apricots in hot water for 5 minutes to remove the skin. I prefer to leave the skin on. 
• Wash apricots, cut in half and remove seed. Discard any that may not be good or healthy
• Chop the apricots roughly
• Place in a deep heavy bottom pan. (leave space for the jam to rise)
• Add Sugar, Lemon Juice and stir.

Cook Jam

• Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
• Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.
• Let simmer for about 20 minutes.
• Meanwhile, place two ceramic plates in the freezer for jam testing.
• After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
• Remove one of the plates from the freezer.

Testing the Jam

• Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - you know its there.
• Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
• Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top. 
• Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
  
• Clean the rim of the jar with a clean paper towel. 
• Top the lid and screw on rings (that come with the canning jars)
• Place a piece of wax paper on the top before you place the lid on tightly.
  

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Chef's Tips

Sterilizing  

• Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
• Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles. 
• Leave them in the oven until you are ready to use (you can turn the oven off) 
• Don't forget to wash and sterilize the bottle lids as well. 

Canning

• Place a rack on the bottom of a large stockpot. 
• Half fill the pot with water 
• Pour the jam into the hot sterilized jar as explained above and close the lid
•  Bring the water in the pot to a boil on high heat. 
• Lower the jars over the rack leaving enough space between the jas. 
• 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 for 15 minutes 
• Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. 
• Let cool completely. 
• 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. 

Storage

• If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
• 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.

Nutrition Information

Calories: 630kcal | Carbohydrates: 0g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 0mg | Fiber: 5g | Sugar: 148g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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My collection of jam recipes

Love homemade jams ? just like mom used to make jams without pectin – wholesome, all natural and homemade from scratch.
Check out my collection of jam recipes without pectin here – there’s, apricot, figs, cherry jam, strawberry as well as strawberry with chia seeds.

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