How To Make Apricot Jam | No Pectin Recipe

How To Make Apricot Jam with No Pectin Recipe that makes a flavorful thick jam without pectin.

Each summer that we have lived in our farmhouse, I have incorporated seasonal traditions that have us in the kitchen. From applesauce in the fall and marmalade in the winter. Jam in the summer is high on the list of farm-style traditions for us.

I recognize that making jam is one of those acts we do out of nostalgia and not so much out of necessity these days. Although if you have fruit to preserve, you may be one to argue this. But for the most part, the majority of us can head straight to any local grocery store and just pluck a jar right off the shelf with minimal effort.

However, making jam is one my grandmother did and likely one yours did too. To sit at the table prepping our jam on a warm summer day with my daughter at my side. It is a joy I am sure they too felt their kitchens. It is in these acts that I feel my grandmother’s presence in our home most. Surely it is moments like these that are the ones to treasure and at the same, we can preserve the fruits in a delicious jam. Moreover, we preserve a time-honored tradition of making jams with our daughters.

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Making No Pectin Jam

This recipe is one I use for many fruits. It is a versatile recipe for jam making that lends itself to what I tend to have on hand rather than having me go out to grab any special ingredients like pectin. Which is something I don’t tend to keep regularly.

I am the type of person who thinks, what did people do before pectin?

And then I figure out that thing. In this case, it’s the pectin for jam-making. Before the use of store-bought pectin, they used citric acid. To gain the benefits of citric acid, we are using lemon juice as our source. All fruits have a bit of pectin in them naturally apricots are a low pectin fruit. Using the lemon juice in this recipe will help to lower the pH of the jam mixture. The result is a “set” jam consistency.

Now using lemon juice or pectin does not help with the shelf life of the jam. It is merely used to “set” the jam. Whether you choose to water can this recipe or hot pack it, if done properly, that will ensure the shelf life of your jam.

But now that we have the technical side explained. I hope you will sit at your table prepping your jam and feel the joy of days gone by. While learning how to make apricot jam without pectin and enjoying it later of course.

What You Will Need To Make It

2 cups sugar

6 cups or about 2 1/2 lbs of apricots

2 tbsp of lemon juice

Directions

Begin by washing the apricots. Pat dry and slice open. Remove the seed.

Cut up the apricots and place them in a large stockpot. Pour the sugar and lemon juice in. Stir well to distribute the ingredients in the pot.

Cook over medium heat with the lid on and allow the fruit to bubble away on a low simmer.

Remove the lid periodically and stir. After about 15 minutes or when the apricots start to break down begin mashing them down with a potato masher. The fruit will break down easily when cooked.

Allow the jam to cook for an additional 5-10 minutes. Total cook time is approximately 20-25 minutes. The jam is done when a deep orange color and at a 220℉ temperature to set properly.

If hot packing, pour the jam into waiting properly cleaned mason jars. Add the clean lid after filling and place each jar lid side down on the countertop for 12-24 hours. You can test the jar by pushing it down on the center to see if the lid popped ensuring it is sealed. If the center of the lid still pops, it is not sealed properly.

Storing your Jam

This recipe can be hot water canned for a longer storage time. I like to hot pack mine which simply means adding the jam to hot sterilized jars while the jam itself is hot, placing the lids on and allowing them to sit upside down for about 12-24 hours. I check the seal by pressing down the center of the jar to make sure that it doesn’t move. This is how I know the jar sealed properly after hot packing it. Store your jam jars in a cool dry place. If opened, place it in the refrigerator.

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Tips

• Be sure to wash and remove the pits of the apricot fully before adding it to your stock pot. Slice into bite-sized slices.
• Allow the mixture to simmer on low as it can burn quickly and boil over if the burner is set to a higher temperature.
• It is a good idea to stick by the simmering pot of jam while it is on the stovetop to avoid any issues. I have left the room for a moment only to come back to a boil-over mess.
• A potato masher works best to help mash the apricots while it simmers.
• You must make sure you’re jars and lids are free from any cracks or damage before using.
• It is also very important that the jars, lids, and equipment are sterilized properly before using and filling with your apricot jam.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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