Apricot Jam and Printable Jam Labels

We LOVE a good homemade jam at our house.  Don’t you?  Homemade Jam tastes so much better than the Jam you buy in a store…and because you made it, you know it does not have any strange chemicals or preservatives in it.  One of my favorite jams, is Apricot Jam.  Today I want to share with you how we made our Homemade Apricot Jam.


I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it.  It is a little thinner than the pectin Apricot Jam I have made in the past…but it still tastes just as yummy…and personally, leaving the pectin out is preferable to a thicker jam for me.


The jam tastes amazing…and better yet…and looks absolutely beautiful canned in some pretty canning jars.  Seriously!! I love looking at my storage shelf lined with these pretty orange jam jars.  It’s like bringing the sunshine of the summer into your home.


Apricot Jam Recipe (without Pectin)

  • 8 cups diced apricots
  • 1/4 cup lemon juice
  • 6 cups sugar (I used 4.5 cups)


Apricot-Jam 10

  1. Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
  2. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  3. You will need 5 pint jars or 10 half-pints.
  4. Crush apricots to the size of chunks you desire and then mash them with a potato masher.  Do not process in a blender or food processor.
  5. Combine all ingredients in a large stock pot.
  6. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  7. Once mixture reaches a rolling boil, continue to boil it for up to 30 minutes (mine was about 20 minutes), stirring frequently to prevent it from sticking.  The higher the altitude the longer the canning process may take.
  8. Test the jam to see when it is ready by placing a small plate in the freezer.  When ready to test pull the plate out of the freezer and then drop some of the jam on the plate.  If it jells then it is ready to remove from the heat.
  9. Remove from heat and fill jars, leaving 1/4 head space.
  10. Wipe rims clean and put the 2-piece metal canning lids in place.
  11. Process in boiling water canner for 10 minutes and be sure the jars are completely covered with water.  I process mine in a large stock pot.  Never place a cold jar into the boiling water.


Canning is a fun process and is actually pretty easy as long as you have the right materials.  It can seem pretty scary to someone who has never canned before, but I promise you…you can do it!  And the results are totally worth it!  Especially in the middle of the winter and you pull out some sunshine in a bottle to spread on your morning toast!


To download a copy of the Apricot Jam Printable Labels click on the link below and then select Previous Downloads:

{Apricot Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels



Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam



      • says

        I just added 3 habenero peppers (seeded) and pureed with the apricots. Everything else in the recipe I kept the same. Really tasty with cream cheese and crackers (or dipping cream cheese won tons). :)

  1. says

    I really should have made apricot jam with all of our apricots. I’m kicking myself now. I guess there’s always next year right?

  2. Chinita says

    Your jam recipes sound delicious and the images are beautiful. Thank you so much for sharing.

    Do you have a blueberry jam recipe without pectin?

    Have a great day!

  3. March Solis says

    Hi, thanx for sharing the recipe,
    How long does it last or once open it last more in the fridge?
    How does it work since it doesnt have conservatives.
    Thanx! :)

  4. mimi says

    First time to have home grown apricots. All the recipes I find show using dried ones. Never does any of these say peel them or not. So do you peel them or leave the skins on?

    • says

      I do not peel them at all and just mash them up skins and all. Sometimes if there is a piece of skin sitting after it is all mashed, I will pull it out…but if they are ripe enough the skin will cook down well.

  5. Cathy says

    We live in a farming area where everyone makes apricot jam – the traditional recipe is to place apricot halves in layers with sugar (800g to 1kg sugar to 1kg apricots) overnight, till sugar dissolves, then cook down till it thickens. You can test if it’s setting by putting a teaspoonful on a cold plate in the freezer for a minute. A few greenish apricots ensure there is enough pectin. And boiling a little longer will give a thick jam.

  6. Cathy says

    800g or more sugar per 1kg apricots will preserve the jam for about 3 years if sterilized properly

  7. says

    I made this jam a few weeks ago and have been meaning to stop by and thank you. It turned out great and your guidance on getting it to jell was perfect.

  8. Cassandra says

    You say to not process them in a blender or food processor what is the reasoning? When my apricots were in season I didn’t have time to jam so I pureed and measured them out and froze them in ziplocks. Would using these already pureed apricots not work with this recipe?


  1. […] The only things I could eat in huge quantities are berries. So I decided to make us some jam. The recipe I found for the apricot jam can be found here. Seriously, it’s a very easy recipe to follow. You start off by stoning and mashing the […]

Leave a Reply

Your email address will not be published. Required fields are marked *