Nothing beats a homemade jam made with fresh fruits. This homemade apricot jam recipe is all-natural, wholesome, low in sugar, without any pectin or artificial flavorings, and get ready in less than 30 minutes. So good, no wonder it is so popular with everyone.
Table of Content
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, 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!!
Why make this homemade jam?
- 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. Because most fruits have natural acidity and pectin. And yet, adding lemon juice helps break down on the skin.
- Low-sugar - Fresh apricots are naturally soft and sweet. Therefore, you don't need to add a lot of sugar to this jam.
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?
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.
- 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 - Always helps to bring out and enhance the sweetness of the fruit.
- Flavoring - I love a little hint of star anise and cinnamon. But it's optional and you can leave it out.
- Kernels in jam - Truth or myth?
When my mom made apricot or peach jam, she'd add in a few kernels in 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 instructions
- Mark an X on the bottom of the apricots. 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 apricots (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. Next, 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 fool-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. - Next, pour the jam into warm sterilized jars leaving ¼ 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 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 C
Pro 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.
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.
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 in the F&Q 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 fills 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.
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Recipe
Apricot Jam - No-Pectin (3 ingredients)
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF, NF, Eggless, Vegetarian
Calories: 630kcal
Adjust Servings Here: 4 Jars
Description
Nothing beats a homemade jam made with fresh fruits. This homemade apricot jam recipe is all-natural, wholesome, low in sugar, without any pectin or artificial flavorings, and get ready in less than 30 minutes. So good, no wonder it is so popular with everyone.
Video
Ingredients
- 2 lb (900 g) Apricots
- 1 lb (450 g) Sugar
- 1 tbsp Lemon Juice
- ½ tsp Salt
Optional ingredients
- 1 tsp Butter (optional)
- 1 Star anise
- 1 Cinnamon stick
Instructions
- Mark an X on the bottom of the apricots. 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 apricots (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 ¼ 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.
Recipe 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.
Nutrition Information
Calories: 630- kcalCarbohydrates: 0- gProtein: 3- gFat: 3- gSaturated Fat: 2- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 10- mgSodium: 25- mgPotassium: 0- mgFiber: 5- gSugar: 148- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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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Cassandra K
Love your backstory and your recipe - brilliantly tweaked with the lemon and butter. The only change I made was to add half the lemon juice as the jam began to thicken, along with the wedge of lemon rind which I removed at the end. When the local apricots arrive here in western Canada, I plan to make more, or at least pit and freeze some for year-round small batch jam. Finally, may I kindly suggest you research apricot kernels and cyanide - would be prudent to put a warning on your blog. Thanks for sharing your excellent recipe.
Veena Azmanov
Thank you, Cassandra. Happy your enjoyed this jam. I will look into the info about the kernels.
Sandra Hendren
Great Jam, fantastic directions
Veena Azmanov
Thank you, Sandra. I hope you try it.