Fruity Apricot Jam
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 takes less than 30 minutes to prepare. So good, no wonder it is so popular with everyone.
Every year, mom would make all kinds of jam, but when apricots were in season, apricot jam was always in abundance. It wasn’t just for spreading on toast; she’d also use it to brush over all her fruitcake orders before adding marzipan and fondant.
As kids, we were obsessed with that combo—whenever Mom baked a vanilla cake, I’d dash to the kitchen and load up on apricot jam. I thought it was the most natural thing in the world until I grew up and found myself still enjoying the same sweet tradition every day. So, yeah—I’m that person who pairs apricot jam with vanilla cake. Try it for yourself before you judge me!
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. 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, not 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 bring out and enhance the fruit’s sweetness.
- 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 a few kernels to 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: Homemade apricot jam
- Blanch apricots – 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. - Prep for testing – Place two small ceramic plates in the freezer so we can use them to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Combine – 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 used.
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. - Boil– 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 seeds in fruits. - Simmer – 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 preserving as it cooks. However, mashing will give a smoother, jam-like consistency. - Thicken – 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 and 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 most foolproof 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 the 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 1/4 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 temperature of 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 it and when you made it.
Troubleshooting
- 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 in it. 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 bacterial growth 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 the jam does not set, even when reduced by 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 through 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 than to overcook jam. Because undercooked can be cooked again, but once overcooked, you have to add water to thin the jam. Note that once you add water, you also reduce the jam’s shelf life. Best to get it right the first time.
NO Sugar Apricot Jam
Sugar helps create 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 apricots 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 shelf life than one 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
- With Pectin
- 4 cups of fruits (one or a combination)
- 3 tbsp pectin
- 2 tbsp lemon juice
- 3/4 cup water
- 1/4 cup honey, maple syrup, or 2 tbsp Splenda
Bring everything to a boil, then reduce to a low simmer until it reaches a jam-like consistency.
- With chia seeds
- 4 cups of fruit
- 2 tbsp lemon juice
- 1/4 cup water
- 1/4 cup honey, maple syrup, or 2 tbsp Splenda
Bring all to a boil and cook until thick, then add the 2 tbsp 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 used 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
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 jam cooking time and give you a high yield, but it lacks the intense flavor produced by longer, slower cooking from the natural 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 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 filled 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.
Apricot Jam – No-Pectin (3 ingredients)
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
Method
- Blanch Apricots – 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.
- Prep for testing – 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.
- Combine – 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.2 lb Apricots , 1 lb Sugar , 1 tbsp Lemon Juice , ½ tsp Salt, 1 tsp Butter, 1 Star anise, 1 Cinnamon stick
- Boil – 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.
- Simmer – 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.
- Thicken – 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 and deepen in color as it cools.
- Test doneness – Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. 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. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.
- Remove scum (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.
- Fill jars – Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Close lids – 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. 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.
- Simmer – 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. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Cool – Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
- Store – 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.
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.
Equipment you will need
Nutrition
Tried this recipe?
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This turned out beautifully for me. I left skins on and didn’t macérate ahead of time, so it didn’t thicken as quickly as I would have liked (cooked at least 15 longer than suggested), but I think I pulled it off heat at just the right time. Thick enough and still sunny orange in color. Absolutely delicious! Thank you for the perfect recipe and such good, informative instructions. ?
Thank you Patty.
My first jam making experience was helping my grandparents make jam from the apricots they grew in their yard in Southern California. I didn’t try making jam again until a few weeks ago when I had a bag of cherries that needed to be used up. I used Veena’s method and it turned out great. Next I tried some frozen mixed berries, and that turned out great, too. I saw some small baskets of apricots featured at the grocery store and thought it was time for a new batch of jam. They were more firm than I would prefer for eating, so they might have benefitted from another day or two ripening in a paper bag, but since we have been battling fruit flies recently, I went ahead and used them right away. I chopped them up into small chunks, with skin, and let them macerate in the fridge for maybe 2 hours. I found this batch needed to cook longer than other fruits, but I may have just had it at a lower heat. I cooked it until the fruit really started to get mushy and mix in with the syrup. I used the texture of the fruit as the sign that it was where I wanted it to be and the jam was more blended and less chunks of fruit in syrup. I went after it with a masher every few minutes while it was simmering. I guess the timing on this one was an intuitive thing, but it came out perfect.
Thank you for the lovely feedback Angie.