All you need are fresh apricots, lemon juice and sugar to make a delicious Homemade Apricot Jam. And No Pectin needed.
Apricot Jam
If there is one thing that the Italian is good at growing, it’s Apricots. Our tree every year is absolutely full. There are enough apricots for everybody, birds included. And this year they were perfect, not a blemish and huge.
Too bad our Lemons weren’t half as good, who am I kidding, if the darn tree would just grow we would be off to a good start.
I actually decided to make this as a freezer jam. The Jam will fill about a couple of jars (around 2 1/4 cups). So with one jar I used almost all of it to make a dessert, the rest of the jar was so good on my homemade tea biscuits and the remaining jar I froze.
When choosing your apricots for jam try to pick ones that are less blemished, this will cause less foam to form (see photo #4)
And besides with freezer jam, there is no need to sterilize any jars! Which is always a good thing.
Table of Contents
Why add Lemon Juice to No Pectin Jam
- The acidity in Lemon Juice works with the sugar to jell the natural pectin in the fruit.
- And an added bonus it helps prevent the growth of bacteria.
Although apricots are low in pectin and the jam does not come out as thick as it did with my No Pectin Strawberry Jam I still decided I wanted it to be as natural as possible and that meant no added pectin.
How to store it
If you are consuming the Jam immediately then left overs need to be stored in the refrigerator. In the fridge it will last for up to one week.
If storing in the freezer it will keep for up to one year. Be sure to store it in an airtight freezer safe container or jar.
Not only is homemade Jam easy it is also delicious and there are so many things you can do with a jar of Jam.
- Spread it on some toast, muffin or homemade scone or tea biscuit.
- One of my favourites, bake some brie! Spread some jam on top and bake. Then all you have to do is grab some crackers and dig in.
- Top a creamy dessert or ice cream with a spoonful or two.
- Bake a Crostata.
- Having pancakes for breakfast? Top them with some Apricot Jam instead of syrup!
- Make some crepes and spread them with some jam and roll them up.
More Delicious No Pectin Jams you may enjoy!
Easy Summer Jam with Stone Fruits, Berries and Chia Seeds
Easy 4 Ingredient Strawberry Chia Seed Jam
What ever you decide to do with your Homemade Apricot Jam I do hope you enjoy it!
Homemade No Pectin Apricot Jam
Ingredients
- 2 pounds apricots (approximately 6 cups sliced) (ripe)
- 2 1/4 cups sugar
- 1 1/2 tablespoons lemon juice
Instructions
- Peel and pit the apricots, then slice them, place in a medium sized pot and mash with a potato masher.
- Then add the sugar and lemon juice. Place the pot on medium low heat, place candy thermometer in the pot and continue to cook until temperature reaches 220 F (104C) (should take about 20-25 minutes).
- Remove the jam from the heat and spoon off the foam that appears on the top.
- Pour jam** into clean jars, (no need to be sterilized if you are freezing the jam), leaving 1/2" (1 centimeter) of space on the top, then close with a tight fitting lid.
- Let the jam sit 12-24 hours before freezing.
- Once the jars are open they can be refrigerated 3-4 days.
- **The jam is going to be liquidy when you pour it into the jars but it will thicken when it sets.
Vicki Koersen says
I follow this site on social media and love to see the recipe posts. This site has become one of my favourite go-tos when trying out new recipes and for making some of my regulars. Love it!
Rosemary says
Hi Vicki, thanks so much, you made my day! Take care.
Diane Owen says
For those of us who do not have kitchen scales could you give measurement of apricots in cups please. Thank you.
Rosemary says
Hi Diane it approximately 6 cups of sliced apricots. Hope that helps
Cristina Warseck says
Is there such thing as apple jam? Would the recipe be similar to this? I am planning on making your crostata.
Rosemary says
Hi Christina, I have never heard of apple jam, apple jelly yes. But I don’t think they are made the same. Let me know how the crostata goes. Here is a recipe for Apple Jelly. https://www.davidlebovitz.com/apple-jelly-jam-recipe/
Nita Pollard says
I added one minced habanero to it. Gave it just the right amount of spiciness. I processed the jam using water bath method. Yielded 5 half-pint jars. I’ll be making two more batches as written. Thank you.
Rosemary says
Hi Nita, thanks so much, glad you enjoyed it. Take care.
Sandra says
great success with your recipe, with 3 small adjustments:
– dared to reduce the sugar portion by a third
– used fresh lime juice, which I had at hand
– used soup blender to break the large apricot pieces into slightly smaller pieces
thanks for sharing your recipe
Rosemary says
Thanks Sandra, glad you enjoyed it.
Sarah says
Can you use this recipe to water bath can in jars?
Rosemary says
Hi Sarah, I would say yes you can.
Elfie Back says
Made it today, it came out beautiful! Love the idea of no pectin!
Rosemary says
Hi Elfie, thanks so much. Take care.
Simone says
How long does the jam last for if not freezing it?
Rosemary says
Hi Simone, the jam should be stored in the fridge and will last up to one week.
Marcia says
Can I use an artificial sugar instead of sugar
Rosemary says
Hi Marcia, I have never used artificial sugar as a substitute but if you wish to try let me know how it turns out.
Anna says
Do you think it would harm the jam to add a tablespoon or two of Amaretto while it’s cooking?
Rosemary says
Hi Anna, since there isn’t any pectin in it, it might not thicken. Although I have never added anything. I really don’t think I would.
Gabrielle @ eyecandypopper says
Great recipe, I LOVE apricot jam! Thanks for including my Easy Summer Stone Fruit Berries and Chia Jam link 🙂
Rosemary says
Hi Gabrielle, your welcome! And I love your jam recipe. Have a great week.
2pots2cook says
Oh yes; this is what I make for Sacher torte. Love your version ! Thank you so much and enjoy the day !
Rosemary says
Thanks so much, I hope you enjoy it. And enjoy your day too!