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


Homemade Strawberry Jam & Free Jam Labels

A couple of weeks ago I shared with you this Strawberry Jam that I made using Ball’s Fresh Tech Jam Maker.  Today I want to share with you the recipe that I used and give you some free Jam Labels for your own use.


I usually just use the recipe in my Pectin Box, but used Ball’s Strawberry Jam Recipe and we are really enjoying it.


Strawberry Jam Recipe

*recipe from Ball Canning

You will need:

2 2/3 cups crushed strawberries (about three 1-lb containers)

3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar


  1. WASH strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.
  3. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter.
  4. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
  5. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
  6. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
  7. PRESERVE jam immediately, using 1 of the 3 ways listed here.


If you don’t have a Jam Maker, you can still make this jam and use your stove.  Ball also has many other great Jam and Jelly recipes.


I am sharing the fun Strawberry Jam Labels with you, and decided to make some other labels too.  I figure we are all probably making other Jams and Jellies that we want to add some pretty labels too as well.


Click on the link below to access the free Jam labels.

{Homemade Jam 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” in the upper right hand corner of the Idea Room FB page and then click on “Previous Downloads”.


What kind of Jam have you made this year?  What is your favorite Jam/Jelly?



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