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Home » Recipe Type » Sauces, Dips & Frostings » Homemade No Pectin Apricot Jam

Homemade No Pectin Apricot Jam

Last Updated July 4, 2021. Published July 20, 2018 By Rosemary 24 Comments

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All you need are fresh apricots, lemon juice and sugar to make a delicious Homemade Apricot Jam. And No Pectin needed. 

apricot jams in 2 jars with a spoonful of jam on the rimApricot 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.

apricots falling out of a basket

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.

apricot jam how to, mashing apricots, heating in the pot, with a thermometer, apricot jam done

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.

apricot jam in two jars

Not only is homemade Jam easy it is also delicious and there are so many things you can do with a jar of Jam.

  1. Spread it on some toast, muffin or homemade scone or tea biscuit.
  2. 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.
  3. Top a creamy dessert or ice cream with a spoonful or two.
  4. Bake a Crostata.
  5. Having pancakes for breakfast? Top them with some Apricot Jam instead of syrup!
  6. Make some crepes and spread them with some jam and roll them up.

apricot jam in jars

More Delicious No Pectin Jams you may enjoy!

Easy Summer Jam with Stone Fruits, Berries and Chia Seeds

Raspberry Chia Seed Jam

Peach Honey Jam

Easy 4 Ingredient Strawberry Chia Seed Jam

Pectin Free Cherry Jam

What ever you decide to do with your Homemade Apricot Jam I do hope you enjoy it!

apricot jam on a spoon with a tea biscuit

apricot jams in 2 jars with a spoonful of jam on the rim
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5 from 13 votes

Homemade No Pectin Apricot Jam

All you need are fresh apricots, lemon juice and sugar to make a delicious Homemade Apricot Jam.  And No Pectin needed.
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Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 cups
Calories 1090kcal
Author Rosemary Molloy

Ingredients

  • 2 pounds apricots (approximately 6 cups sliced) (ripe)
  • 2 1/4 cups sugar
  • 1 1/2 tablespoons lemon juice
US Customary - Metric

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.

Nutrition

Calories: 1090kcal | Carbohydrates: 276g | Protein: 6g | Fat: 1g | Sodium: 6mg | Potassium: 1174mg | Fiber: 9g | Sugar: 266g | Vitamin A: 8735IU | Vitamin C: 49.7mg | Calcium: 59mg | Iron: 1.9mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    Filed Under: Breakfast, Breakfast / Brunch, Frostings & Glazes, fruit, Most Posts, Sauces, Dips & Frostings, Summer, Tarts & Pies

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    1. Vicki Koersen says

      April 20, 2022 at 1:28 pm

      5 stars
      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!

      Reply
      • Rosemary says

        April 21, 2022 at 9:34 pm

        Hi Vicki, thanks so much, you made my day! Take care.

        Reply
    2. Diane Owen says

      July 3, 2021 at 7:02 pm

      For those of us who do not have kitchen scales could you give measurement of apricots in cups please. Thank you.

      Reply
      • Rosemary says

        July 3, 2021 at 7:06 pm

        Hi Diane it approximately 6 cups of sliced apricots. Hope that helps

        Reply
    3. Cristina Warseck says

      September 25, 2020 at 2:52 am

      Is there such thing as apple jam? Would the recipe be similar to this? I am planning on making your crostata.

      Reply
      • Rosemary says

        September 25, 2020 at 11:29 am

        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/

        Reply
    4. Nita Pollard says

      June 22, 2020 at 4:12 am

      5 stars
      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.

      Reply
      • Rosemary says

        June 22, 2020 at 7:03 pm

        Hi Nita, thanks so much, glad you enjoyed it. Take care.

        Reply
    5. Sandra says

      June 21, 2020 at 10:41 pm

      5 stars
      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

      Reply
      • Rosemary says

        June 22, 2020 at 7:04 pm

        Thanks Sandra, glad you enjoyed it.

        Reply
    6. Sarah says

      June 16, 2020 at 7:37 pm

      Can you use this recipe to water bath can in jars?

      Reply
      • Rosemary says

        June 18, 2020 at 5:34 pm

        Hi Sarah, I would say yes you can.

        Reply
    7. Elfie Back says

      June 14, 2020 at 10:05 pm

      5 stars
      Made it today, it came out beautiful! Love the idea of no pectin!

      Reply
      • Rosemary says

        June 15, 2020 at 10:56 pm

        Hi Elfie, thanks so much. Take care.

        Reply
    8. Simone says

      January 19, 2020 at 10:17 am

      How long does the jam last for if not freezing it?

      Reply
      • Rosemary says

        January 19, 2020 at 11:19 am

        Hi Simone, the jam should be stored in the fridge and will last up to one week.

        Reply
    9. Marcia says

      August 4, 2019 at 3:03 am

      Can I use an artificial sugar instead of sugar

      Reply
      • Rosemary says

        August 4, 2019 at 5:11 pm

        Hi Marcia, I have never used artificial sugar as a substitute but if you wish to try let me know how it turns out.

        Reply
    10. Anna says

      June 6, 2019 at 5:11 pm

      Do you think it would harm the jam to add a tablespoon or two of Amaretto while it’s cooking?

      Reply
      • Rosemary says

        June 6, 2019 at 7:02 pm

        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.

        Reply
    11. Gabrielle @ eyecandypopper says

      July 23, 2018 at 4:01 pm

      5 stars
      Great recipe, I LOVE apricot jam! Thanks for including my Easy Summer Stone Fruit Berries and Chia Jam link 🙂

      Reply
      • Rosemary says

        July 23, 2018 at 4:50 pm

        Hi Gabrielle, your welcome! And I love your jam recipe. Have a great week.

        Reply
    12. 2pots2cook says

      July 20, 2018 at 7:01 am

      5 stars
      Oh yes; this is what I make for Sacher torte. Love your version ! Thank you so much and enjoy the day !

      Reply
      • Rosemary says

        July 20, 2018 at 3:38 pm

        Thanks so much, I hope you enjoy it. And enjoy your day too!

        Reply

    Hi, I'm Rosemary.

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