How To Make Apricot Jam with No Pectin Recipe that makes a flavorful thick jam using lemon juice in place of pectin. Simple instructions and the result is a delicious homemade jam.
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 grandmothers presence in our home most. Surely it is moments like these that are the ones to treasure and at the same, we are able to preserve the fruits in a delicious jam. Moreover we preserve a time honored tradition of making jams with our daughters.
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 this?
And then I figure out that thing. In this case, it’s the pectin for jam making. Prior to the use of a store bought pectin, they used a 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 it 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 This Apricot Jam Recipe:
2 cups sugar
6 cups or about 2 1/2 lbs of apricots
2 tbsp of lemon juice
Begin by washing the apricots. Pat dry and slice open. Remove the seed.
Cut up the apricots and place in a large stock pot. 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 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 countertop for 12-24 hours. You can test the jar by pushing down on the center to see if the lid popped ensuring it 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 longer storage time. I like to hot pack mine which simply means to add the jam to hot sterilized jars while the jam itself is hot, place the lids on and allow 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 in the refrigerator.
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Tips for How to Make Apricot Jam without Pectin
*Be sure to wash and remove the pits of the apricot fully before adding 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 stove top to avoid any issues. I have left the room for a moment only to come back to a boiled over mess.
*A potato masher works best to help mash the apricots while it simmers.
*It is very important that you 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 love it if you would come back and give it 5 stars!
- 2 cups of sugar
- 2 tbsp of lemon juice
- 2 1/2 lbs of apricots
- Begin by washing the apricots.
- Pat dry and slice open.
- Remove the seed.
- Cut up the apricots and place in a large stock pot.
- Pour the sugar and lemon juice in. Stir well.
- Cook over medium heat with the lid on.
- Remove lid periodically and stir.
- After about 15 minutes or when the apricots start to break down begin mashing them down with a potato masher.
- Allow them to cook for an addtional 5-10 minutes.
- Total cook time is approximately 20-25 minutes. The jam is done when a deep orange color.
- 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 countertop for 12-24 hours. You can test the jar by pushing down on the center to see if the lid popped ensuring it sealed.
*This jam can also be water canned for longer storage times.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 1gSugar: 13gProtein: 0g
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