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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 cups
- 2 pounds apricots (ripe)
- 2 1/4 cups sugar
- 1 1/2 tablespoons lemon juice
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.
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