Nothing beats a homemade jam made with fresh fruits. This homemade apricot jam recipe is just like grandma used to make, without using any pectin. It's all-natural, wholesome, and also low in sugar. All you need are some delicious fresh apricots, sugar, a squeeze of lemon, and a slow simmer. And, the result is a delightful apricot jam. You won't stop eating it on toast or with a spoon.
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?
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 - As always, 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. 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 character of the fruit shine through. I know, often people add vanilla or liquors which is an option but not with me. I love the good old unflavored jams just like mom made them.
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 sure about this one. I will be honest and tell you that I have done both methods and not given it much thought. 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. Apricot kernels can cause potentially fatal cyanide poisoning when consumed - read more here
Step by step instructions (pin)
Prepare apricots
- Blanch the apricots in hot water for 5 minutes to remove the skin. I prefer to leave the skin.
- Wash apricots, cut in half, and remove the 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 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 of 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 - its the right consistency.
- 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 ¼ 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 cap 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 140 C, this will dry any excess moisture in the bottles.Â
- 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.Â
Canning
- Place a rack on the bottom of a large stockpot.Â
- Half fill the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Â Bring the water in the pan to a boil on high heat.Â
- Lower the jars over the rack leaving enough space between the jas.Â
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.Â
- 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.Â
- Let cool completely.Â
- Press the top of the lid to ensure the seal is tight - the cover should not move at all.Â
- Store in a cool, dry place.Â
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 remain 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
Yes, you can. Apricot glaze or apricot napage is often used to glaze fruit tarts. You can use this jam to make a homemade apricot glaze - using ½ cup apricot jam, 2 tbsp water, or liquor. Heat the jam and water or alcohol over medium heat until you have a syrup consistency. Then, strain thru a sieve to remove any fruit lumps. Let cool for five minutes then brush over any tart or dessert requesting napage.
You do not need pectin for jam making. Fruits have natural pectin that is developed in the process of jam making. There is no evidence that pectin prolongs the shelf life of food. Adding pectin helps to make jams faster and faster but not necessarily better. The slow natural process of jam making results in a more fruity and wholesome jam just like traditional jam making.
Most fruits like apple, raspberries, grapes, cranberries, currants, blackberries, strawberries, blueberries as well as apricot have enough natural pectin that when combined with sugar and acid like lemon juice can produce enough jell for jam.Â
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.Â
Yes, you can pit the apricot 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 skins and making for a soft fruit jam.
Being a cake decorator, I often need apricot jam to glaze fruit cakes and other desserts during the year. I find placing the jam in ziplock bags and laying them flat in the freezer works best for me. They thaw quickly, I can store them in small quantities, and because they lay flat, they use less space in the freezer.
What can you do with 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 kid 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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Description
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.Â
- 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 the right consistency
- 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 ¼ inch of the top.Â
- 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.
Recipe Notes
Sterilizing Â
- 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.Â
- Leave them in the oven until you are ready to use (you can turn the oven off)Â
- Don't forget to wash and sterilize the bottle lids as well.Â
Canning
- Place a rack on the bottom of a large stockpot.Â
- Half fill the pot with waterÂ
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Â Bring the water in the pot to a boil on high heat.Â
- Lower the jars over the rack leaving enough space between the jas.Â
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.Â
- Bring the water to a boil again. Cover the pot and process for 15 minutesÂ
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.Â
- Let cool completely.Â
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.Â
- Store in a cool dry place.Â
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
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
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.