Homemade Apricot Jam without Pectin Recipe

Name: Homemade Apricot Jam without Pectin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lb Apricots; 1 lb Sugar; 1 tbsp Lemon Juice; 1 tsp butter ((optional))

Recipe Video Print

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The BEST Homemade Apricot Jam without Pectin (video)

Nothing beats a homemade jam made with seasonal fruits. This homemade apricot jam recipe is just like grandma used to make without using any pectin, all-natural, wholesome, and low in sugar too. All it needs are some delicious fresh apricots, sugar, squeeze of lemon, and a slow simmer. The result is a delightful apricot jam you can't stop eating on toast or with a spoon.

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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, 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?

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, How to make apricot jam without pectin, Best apricot jam, Apricot jam

Ingredients and substitutes (Save/Pin)

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

Useful Tips and Tools

Always use a heavy bottom saucepan. This will prevent the jam from sticking or burning on the bottom.
Use a clean chopping board and a kitchen knife that has not been used for things like garlic, onion or spices.
Also, use a clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb a strong odor from spices. I have a set of spatula and tools that are only used for baking, which works just as well for jams.
If you are new to making jam, a candy thermometer is a great investment as it takes the guesswork out of when the jam is done (105 C). I use this spatula thermometer (see video) that I love very much.
There are many brands of canning jars, find one that best suits the quantity of jam you are making. Also, consider the jam consumption in your family. If you use large jars, then you will end up with it for longer in the fridge. For our family of four, small 250 ml jars work best.
Always use labels and write the date and type of jam. This will prevent any guesswork later.
And, if you plan to can the bottles, make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. If necessary, do it twice but do not crowd the stockpot.
When canning, always use the right canning equipment such as tongs. Often, you can find similar items at home and you don't have to buy them. What's important is that you be careful when handling the hot stockpot and hot jam jars.

How to make homemade apricot jam without pectin (Save/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 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 - it's there.
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 1/4 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 140C; this will dry any excess moisture in the bottles.
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.

Canning

Place a rack on the bottom of a large stockpot.
Half fill the pot with water
Pour the jam into the hot sterilized jar as explained above and close the lid
Bring the water in the pan to a boil on high heat.
Lower the jars over the rack leaving enough space between the jas.
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 for 15 minutes
Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
Let cool completely.
Press the top of the lid to ensure the seal is tight - the cover 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 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.

Homemade Apricot Jam without Pectin

Author: Veena Azmanov

4.82 from 22 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Calories: 630kcal

Adjust Servings Here: 4 Jars

Description

Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made just like grandma used to make 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 on toast or with a spoon.

ADJUST SERVINGS HERE - 4 Jars

Ingredients

2 lb (900 g) Apricots 2 lb (900 g) Apricots
1 lb (450 g) Sugar 1 lb (450 g) Sugar
1 tbsp Lemon Juice 1 tbsp Lemon Juice
1 tsp butter (optional)1 tsp butter (optional)