Make some apricot jam with this simple and delicious apricot jam recipe. It also does not require any pectin.
APRICOT JAM
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.
HOMEMADE 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.
HOW TO MAKE APRICOT JAM
Sharing how we make our homemade apricot jam without pectin below:
INGREDIENTS:
- 8 cups diced apricots
- 1/4 cup lemon juice
- 6 cups sugar (I used 4.5 cups)
SUPPLIES:
- Canning Jars (Amazon)
- new canning lids (in the canning section)
- canning rings (optional)
- 2 large stock pots
- jar tongs (or lifter)
- potato masher
DIRECTIONS:
- Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
- You will need 5 pint jars or 10 half-pints.
- 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.
- Combine all ingredients in a large stock pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- 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.
- 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.
- Remove from heat and fill jars, leaving 1/4 head space.
- Wipe rims clean and put the 2-piece metal canning lids in place.
- 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
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}
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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:
Interested in seeing some other Canning Recipes? Check these out:
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Love apricot jam. I made apricot habanero last week!
I have heard of that! I should have tried some. I know my husband would love it!
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). :)
Thank you! That sounds so delicious! I will for sure try it next time!
This looks so good! Gorgeous photos too!
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?
As long as you ate them…apricots are yummy any way you make them!
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!
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! :)
I LOVE Apricot Jam – thanks for the prints!!
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?
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.
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.
800g or more sugar per 1kg apricots will preserve the jam for about 3 years if sterilized properly
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?
Hi! I made just made this jam but I am having trouble finding the labels? The link takes me to the facebook page but I don’t see where I click on “previous downloads”. Can you help me locate them?
I just emailed it to you. Thanks!
Would you mind emailing me the apricot label as well? I am having a hard time finding the link to download. Thanks!
Just emailed them to you!
just reading your jam recipe and was wondering if this would also work for peaches .. or if not do you have recipes for
peach
raspberry
blueberry
thanks so much
Grace, I would think it would work just fine. Thanks.
How many apricots is 8 cups?
Jessica- It depends on the size of apricot cut up. Usually, 1 apricot sliced = 1/2 cup. Hope this is helpful!
Why do you say not to use a food processor?
Christie- I purees it and make the jam to watery. Great question. Enjoy!
Hello I recently made some apricot butter and it seems kind of gritty .. does anyone have any suggestions that I might have done wrong.
Libby- Not sure why it is gritty. We like to use this recipe, it seems to turn out well…https://www.foodnetwork.com/recipes/ina-garten/apricot-butter-recipe-2107496bby
Hi there love this easy recipe but is there a substitute for the lemon juice? As my mom is allergic to the citric acid in them.
Beamer- You can replace the lemon juice called for in the recipe with an equal amount of lime or orange juice, or use half as much white vinegar or white wine. Note: Substituting vinegar or white wine for lemon juice works best in dishes where small amounts are used. Hope this helps!
When you process jars in stock pot can you put them directly on bottom of pan without cracking the jar?
Patricia- Yes, just make sure that you put the jars in when the water is boiling hot.
Thank you for the recipe- I’m going to try it today. Can I also get the label emailed to me please?
Marlise- Just emailed you the labels. Thank you!
I feel dumb for asking this but do you peel/take the skin off of the apricots?
Kelly- That is not a dumb question. You will not peel the apricots with this recipe.