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This Apricot Jam without pectin recipe is so delicious and full of flavor. It can be made with frozen or fresh apricots and no added pectin is used. It sets up quickly in the refrigerator and tastes so good on just about anything.
From toast for breakfast to served with cream cheese and crackers for a snack or even the base of a delicious salad dressing, it’s so versatile! It’s an easy recipe to make and is stored in the refrigerator or freezer.
For more easy homemade staples, be sure to check out my Blueberry Honey Freezer Jam, Blueberry Syrup, Blackberry Jam, and Homemade Pumpkin Spice Coffee Syrup.
Why You’ll Love Apricot Jam Without Pectin
- No pectin needed: The jam thickens naturally as it cooks.
- Works with fresh or frozen apricots: Make it whenever fresh fruit is in season or use frozen fruit later in the year.
- Simple ingredients: Just four ingredients create a flavorful and delicious jam.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Apricots – Fresh or frozen apricots both work well for this recipe.
- Granulated sugar – Sweetens the fruit and helps the jam thicken.
- Fresh lemon juice – Brightens the flavor and helps balance the sweetness.
- Butter – Reduces foam while the jam cooks.
How to Make Apricot Jam Without Pectin
Here are the step-by-step instructions for making this homemade apricot jam recipe:
Step 1: Add the apricots, sugar, and lemon juice to a medium saucepan.
Step 2: Cook over medium heat, stirring frequently, until the apricots soften and begin to break down. Continue cooking for about 25–30 minutes, allowing the mixture to thicken. Keep the heat at a gentle simmer rather than a rolling boil.
Step 3: Stir in the butter until completely melted. This helps minimize any foam that forms on top of the jam.
Step 4: While the jam finishes cooking, wash your jam jars and lids in hot, soapy water and dry them thoroughly.
Step 5: Carefully ladle the hot jam into the prepared jars, leaving about 1 inch of headspace.
Step 6: Let the jars cool to room temperature before placing them in the refrigerator or freezer.
Step 7: Wipe the rims clean, seal the jars, and store.
Recipe Tips
- Mash the fruit as it cooks if you prefer a smoother jam. A potato masher works well.
- Cut the apricots into smaller pieces before cooking for a finer texture.
- Stir frequently to prevent the jam from sticking or scorching.
- Skim off any foam with a spoon before filling the jars if needed.
- Don’t boil too hard, as gentle cooking produces the best results.
Ways to Use Apricot Jam
This homemade jam is delicious and can be used in so many ways:
- Spread on toast, pancakes, biscuits, or English muffins
- Spoon over cream cheese with crackers
- Swirl into yogurt or oatmeal
- Use as a glaze for chicken or pork
- Add to homemade salad dressings
- Fill thumbprint cookies or pastries
How to Store
- Store the jam in the refrigerator for a shelf life of up to 1 month.
- For longer storage, freeze the jam for up to 3 months. Leave adequate headspace in freezer-safe jars to allow for expansion.
Free Printable Labels
If you’d like some printable labels for your homemade apricot jam, you can find those here:
Frequently Asked Questions
Yes. Frozen apricots work just as well as fresh. Thawing them first isn’t necessary, although they may take a few extra minutes to cook down.
Apricots contain enough natural pectin to help the jam thicken as it cooks, especially when combined with sugar and lemon juice.
Sugar helps with both sweetness and texture in refrigerator jam. Reducing it too much may affect how well the jam sets.
A small amount of butter helps reduce the foam that forms while the jam cooks. It doesn’t noticeably change the flavor.
This recipe is written as a refrigerator and freezer jam. It has not been developed or tested for a water bath canner.
More Homemade Favorites
- Slow Cooker Apple Butter
- Slow Cooker Pumpkin Butter
- Refrigerator Pickles
- Pico de Gallo
- No-Cook Vanilla Ice Cream
If you make this apricot jam without pectin and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Apricot Jam Without Pectin
Equipment
- Silicone Scraper or spoon
- Jars about 2 quarts or 8 pints
Ingredients
- 6 cups apricots, washed, pitted and quartered
- 3 cups granulated sugar
- 2 tablespoons lemon juice, fresh
- 1 tablespoon butter
Instructions
- Add to a medium sized saucepan the apricots, sugar and lemon juice.
- Stir everything together and cook on medium heat until the apricots begin to break down and it starts to thicken. This may take about 25-30 minutes. Stir frequently and make sure the heat is not too high. You don’t want it boiling.
- Add the butter and stir in. (The butter helps with minimizing the foam that can form on top of the jam)
- Remove from the heat and prepare jars and lids by washing in hot water and thoroughly drying.
- Carefully ladle the jam into the jars, leaving at least an inch of space at the top.
- Allow to cool to the touch before placing in the refrigerator.
- Wipe off any excess jam that may have spilled over.
Notes
- Mash the fruit as it cooks if you prefer a smoother jam. A potato masher works well.
- Cut the apricots into smaller pieces before cooking for a finer texture.
- Stir frequently to prevent the jam from sticking or scorching.
- Skim off any foam with a spoon before filling the jars if needed.
- Don’t boil too hard, as gentle cooking produces the best results.
- Store the jam in the refrigerator for a shelf life of up to 1 month.
- For longer storage, freeze the jam for up to 3 months. Leave adequate headspace in freezer-safe jars to allow for expansion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
