Apricot Jam Without Pectin

No ratings yet

Learn how to make easy apricot jam without pectin using just four simple ingredients. This fresh homemade jam is perfect for the refrigerator or freezer.

Prep Time10

Cook Time30

Total Time40

Course: Pantry Staples

Cuisine: American

Servings: cups

Calories: 318kcal

Author: Joy Kincaid

Equipment

medium saucepan
Silicone Scraper or spoon
Ladle
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

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.

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.

I use a masher to break down the apricots a little more as they were cooking. If you want your jam to be less chunky, you can cut them into smaller pieces before cooking.

If some foam does appear on the surface of the jam, you can just skim it off with a spoon before you ladle the jam into jars.

Nutrition