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.

Go to recipe

Homemade Apricot Jam Recipe, How to make apricot jam without pectin, Best apricot jam, Apricot jam,

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?

Homemade Apricot Jam without Pectin, homemade apricot jam recipe, best apricot jam, Apricot jam,

Homemade Apricot Jam without Pectin, apricot jam recipe, Best apricot jam recipe, low sugar apricot jam recipe,

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.

Homemade Apricot Jam Recipe without Pectin, apricot jam recipe, Best apricot jam,

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

Tools 

• Saute’ Pan
• chopping boardand a kitchen knife
• spatula
• Canning jars, labels and lids if using.

Homemade Apricot Jam without Pectin, Apricot jam recipe, best apricot jam recipe, apricot jam, low sugar apricot jam

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.

Homemade Apricot Jam without Pectin, apricot jam recipe, homemade apricot jam, low-sugar apricot jam recipe,

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.

Homemade Apricot Jam without any pectin, apricot jam recipe, best apricot jam, breakfast, low-sugar apricot jam recipe,

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. Place a piece of wax paper on the top before you place the lid.
• Seal and label the jar with the name and date so you know what is in and when you made it.

Homemade Apricot Jam without Pectin, apricot jam recipe, best apricot jam, low-sugar apricot jam recipe,

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.

Print

Course Breakfast, High Tea

Cuisine American

Keyword Apricot Jam, Homemade Apricot Jam Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 Cups

Calories 630 kcal

Author Veena Azmanov

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

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

Cook Jam

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

Testing the Jam

1. 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.
2. You may need to do this once or a couple of times depending on how soon you start checking.
3. If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - you know its there.
4. 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.
5. Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar. Place a piece of wax paper on the top before you place the lid.
6. Seal and label the jar with the name and date so you know what is in and when you made it.

Nutrition Facts

Homemade Apricot Jam without Pectin

Amount Per Serving

Calories 630 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 10mg 3%

Sodium 25mg 1%

Potassium 0mg 0%

Total Carbohydrates 0g 0%

Dietary Fiber 5g 20%

Sugars 148g

Protein 3g 6%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

If you love jams you may like to see some of my other Jam Recipes as well as my recently posted Apricot Crumble Bars,  and Apricot Creme Brulee.