Apricot Jam without Pectin Recipe

Homemade Apricot Jam without Pectin

Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made 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.

Homemade Apricot Jam Recipe

It’s jam time again! I Know! I love jam and I love making jam as much as I like eating jam.

If you know from the previous jam recipes I have here, (strawberry jam, fig jam, cherry Jam), I don’t can my jams – I just make a small quantity of many different jams and then keep them in the fridge. That way my kids can indulge in different flavor and I can make small qualities instead of one big pot!!

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

Homemade Apricot Jam without Pectin

Let’s talk ingredients and substitutes 

• Apricots – Use fresh apricots when they are at their peek in season. Pick ones that are ripe but firm and at their sweetest. These will give you the best color.
• Sugar – As I mentioned in my previous jam recipes. 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.
• Lemon Juice – always helps to bring out and enhance the sweetness of the fruit.
• Flavoring – I never add any other flavor to my jams! 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.
• Pectin – Now I’m going to skip the long story so I don’t sound like a drag… on why I don’t like using pectin or why pectin is not good for you. But you can read a little about in in my previous post – Cherry Jam 

Homemade Apricot Jam without Pectin

Apricot Kernels myth,

When my god mother made apricot jam she’d add in a few kernels in the jar.  She use to say it adds a slight bitterness to the jam and also helps preserve it longer. Not really sure of this one. I will be honest and tell you that I have done both methods and not really given it much thought. Don’t think I felt it any different. So it’s up to you. You can break a few seeds and add the kernels. The seeds are not easy to crack though. I used a hammer but …

Homemade Apricot Jam Recipe without Pectin

Recipe – Homemade Apricot Jam without Pectin

Tools 

• Jam pan
• Canning Jars
• and Canning labels
• if needed Canning Pot

Ingredients 

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

Method

Homemade Apricot Jam without Pectin

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.

Homemade Apricot Jam without Pectin

Cook Jam

• Place in 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.
• Mean while 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

Testing the Jam

• Place a small amount on the mixture on the place. 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.
• You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• 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.
• 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.

Save this Cherry Jam recipe for later, you can find a collection of my recipes and tutorials here on Pinterest

Homemade Apricot Jam without Pectin

Recipe Card – Homemade Apricot Jam without Pectin 

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Homemade Apricot Jam without Pectin

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Veena Azmanov

Yield 4 Cups

Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made 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.

Ingredients

• Apricots - 1 kg (2 1/4 lbs)
• Sugar  - 500 grams (2 1/2 Cup)
• Lemon Juice - 1 tbsp
• 1 tbsp 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 in 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.
• Mean while 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 place. 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.
• You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• 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.
• 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.

Courses Breakfast, High Tea

Cuisine American

Nutrition Facts

Amount Per Serving
Calories 630
% Daily Value
Total Fat 3 g		5%
	Saturated Fat 2 g	10%
	Unsaturated Fat 1 g
Cholesterol 10 mg		3%
Sodium 25 mg		1%
	Dietary Fiber 5 g	20%
	Sugars 148 g
Protein 3 g		6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

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