Name: How To Make Apricot Jam | No Pectin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 cups of sugar; 2 tbsp of lemon juice; 2 1/2 lbs of apricots

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Make a delicious jar of apricot jam with these step-by-step instructions for making a stone fruit jam without commercial pectin.

Each summer that we have lived in this little country home, 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 nostalgic 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 in their kitchens. It is in these simple acts that I feel my grandmother’s presence in our home most. It is moments like these that are the ones to treasure and at the very same time, we get to preserve whatever fruit we have in a delicious jam. Perhaps what we really are preserving is a time-honored tradition of making jams with our daughters.

This jam is a simple recipe that is perfect for first time jam makers or anyone looking to simplify the process of jam making. You can opt to water can your jam or hot pack the jam (as I do), tips on this below.

Make Jam With Us

Making No Pectin Jam

This recipe is one I use for many stone fruit jams. It is a versatile recipe works wonderfully for fruits that naturally have a bit of pectin in them. This way, I can make jam and not have to make any special trips to the store for something like pectin. Which I don’t personally keep on hand.

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 natural pectin in them and 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.

This Apricot Jam Is…

A good jam to make during apricot season especially if you have an apricot tree.
A great fresh fruit jam made without pectin.
An easy homemade apricot jam recipe made with simple ingredients and slightly less sugar than other jams.
The best recipe for first time jam makers.
Able to be canned with water canners or by hot packing for a long shelf life.

Ingredients

Sugar- I like to use pure cane unrefined sugar for my jam but standard white sugar works fine too.

Apricots- for best results use ripe fresh apricots for this. Cut off any bruises and do not use under ripe fruit or dried apricots.

Fresh Lemon Juice- is an essential ingredient for this pectin-free jam. You can use bottled lemon juice or freshly squeezed lemon for this.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Large Pot

Potato Masher

Jam Jars

Hot Water Canner (optional)

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 or heavy-bottomed pot. Pour the sugar and lemon juice in. Stir well to distribute the ingredients in the pot.

woman straining lemon juice into a pot with apricots

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

As the sugar dissolves and the fruit breaks down, remove the lid periodically to stir.

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.

When the jam is at it’s setting point it can be placed in clean jars and canned with a water bath canner. Or you can hot pack the jar (see below).

Note: 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.

Notes

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.

Frozen Plate Method

You can test your jam to ensure it has set properly by placing a small plate into the freezer to chill. When you want to test the jam, remove the plate from the freezer and pour a spoonful of hot jam in to the center of the plate. Tip the plate a little to see if the jam runs easily (if its runny) or if it slowly moves indicating it is ready. If the jam is runny, continue simmering the jam for a an additional few minutes before testing again. The cooking time for jam can vary slightly.

Hot Packing Jam

This jam can be for a longer storage time with water bath canning. 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. You can also opt to hot water can your jam. Just make sure to follow the proper steps for success and use actual canning jars with sealable lids. Here is a great article on water canning for beginners.

How To Store

This jam can be for a longer storage time with water bath canning. I like to hot pack mine (above). Once you have chosen your jarring method, the best way to store the jars of jam are in a cool dark place like a cupboard or storage closet. Once opened the jar should be stored in the fridge. Always check the top of the jam and rims for signs of spoilage.

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