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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Let’s talk ingredients and substitutes (Save/Pin)
- 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.
- Sugar – As always, I like my jams more fruity rather just loaded with sugar so I like to use less sugar. But if you like it sweet you can add more sugar. You can add about a cup more and it will still be less sweet than commercial jams.
- Lemon Juice – always helps to bring out and enhance the sweetness of the fruit.
- Flavoring – I never add any other flavor to my jams because I prefer to let the flavor of the fruit shine thru. I know often people add vanilla or liquors which is always an option but not with me. I love the good old unflavored jams just like mom made them.
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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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
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Homemade Apricot Jam without Pectin
Ingredients
- 1 kg Apricots (2.2 lbs)
- 500 grams Sugar (1.1 lbs)
- 1 tbsp Lemon Juice
- 1 tsp butter (optional)
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
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.
Strawberry jam recipe, apricot jam recipe, fig jam recipe, cherry jam recipe, peach jam recipe, plum jam recipe,
Thank You very much!!! Easy recipe to follow. It’s delicious!!❤
Thank you so much, Karen. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Thank you for such a wonderful apricot jam recipe. We really love it. I multiplied the recipe times three and made a bigger batch this year. Last year my apricot jam got over too soon cause this was so delicious. What I love about all your jams is that they are not overly sweet. Just right and so fruity.
Thank you, Mamie. So happy you had success with this recipe and enjoyed it too. Yes, my jams are less sweet than most recipes. Less sugar makes them more fruity. Thanks for coming back to write this comment. Appreciate feedback. Have a great day.
I love Apricot Jam and this looks perfect. Going to try this very soon.
Thank you Tank. So happy to here you going to try this recipe. Love to hear your feedback. Always happy to here from those who try my recipes. Please do tag me on Instagram @veenaazmanov when you share so I can see it. Or you can share it with me on my Facebook Page.
I love apricot jam but was looking for a version with dry apricots – after seeing your recipe I went and go some frozen apricot. Glad I did because it was a big success. We love it. Thank you for sharing.
Thank you Pinilla. Glad to hear you enjoyed this recipe and found the information helpful. Thank you so much for coming back to write this feedback. Appreciate it very much. Always happy to hear feedback from those who try my recipes. Thanks.
How long will it keep for???
If you use a canning method, it will last over 6 months to a year, I keep mine in the fridge for about 6 months too. You can keep it out for a month of so
These are really good instructions for jam making. I’ll be putting this recipe to use!
Thank you Ginny. So happy to hear you say that. Let me know how it goes.
In summer I usually make few fruit jams and store them so that it makes my breakfast scenes much easier. Apricot is on my list now.
I love jam for breakfast too Prasanna. Thanks – I hope you try it.
Hi Veena! I like fresh jams — especially with summer fruits and like you, I don’t bother with the whole canning process. Partly because it’s just the two of us — I don’t need reams of jam, but also because I like the novelty of a fresh jam made from something that’s still in season. Apricots are at the top of my favorites list!
My thoughts exactly Lisa.! I love fresh jams. As a kids I remember enjoying jams most when they were fresh. This would be perfect for two persons. Just save it in the fridge to extend it’s shelf life. Thanks
That is so luscious! I think of all the summer fruits apricots have the best flavor, and I’m fascinated by the apricot kernels in the jam, I thought they were supposed to be poisonous? I’ve heard you can make Amaretto with them, though!
Yeah they say a lot of things about them Sue. Not sure I heard about them being poisonous cause I’ve eaten quite a few in my life time. ha!!
This jam would be heavenly on toast!
Thank you !