Apricot Jam - No Pectin

Nothing beats a homemade jam made with fresh fruits. This homemade apricot jam recipe is all-natural, wholesome, low in sugar, without 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

• Why make this apricot jam?
• Ingredients and substitutes
• Step by step instructions
• NO Sugar Apricot Jam
• More jam recipes
• Frequently asked questions
• More apricot recipes
• Printable Recipe
• Comments

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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, 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 apricot 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.

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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.

NO Sugar Apricot Jam

Sugar helps the creation of pectin which makes our jam. But what if you can't have sugar? Or you don't want to eat sugar? You can still make jam. Here's how.

First, pick the naturally sweetest raspberries you can find from the market. Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. If you don't want to use pectin you can use chia seeds. The difference is that jam with pectin has a longer shelflife than with chia seeds. And also grab some fresh lemon juice because that has some natural pectin in it too. The formula is pretty simple and it belongs to my mom

1. With Pectin
   • 4 cups fruits (one or a combination)
   • 3 tablespoon pectin
   • 2 tablespoon lemon juice
   • ¾ cup water
   • ¼ cup honey, maple syrup or 2 tablespoon splendar
     Bring everything it to a boil and cook on low until thickness to jam consistency.
2. With chia seeds
   • 4 cups fruits
   • 2 tablespoon lemon juice
   • ¼ cup water
   • ¼ cup honey, maple syrup or 2 tablespoon splendar
     Bring all to a boil and cook until thick then add the 2 tablespoon chia seeds.

If you ever find you need to add more sweetness, add a little agave syrup or honey to the jam just before you take it off the heat. This will sweeten it a bit. I use to make no sugar jams for a friend of my mom long ago because she was diabetic. She really loved the jam so it was something she really enjoyed for breakfast every day.

Frequently asked questions

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