apricot jams in 2 jars with a spoonful of jam on the rim
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5 from 2 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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: homemade apricot jam, no pectin apricot jam
Servings: 2 cups
Calories: 1090kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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