Make this apricot jam without pectin in just 30 minutes of cooking time. It doesn’t taste stewed. This recipe produces a good yield with a delicious natural apricot taste and aroma.
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I love jam making, and it’s a shame that a jam as delicious, sweet, and sour as apricot jam has come so late on the blog.
Moreover, if you’re looking for more ways to enjoy the best fruits of the summer season, be sure to check out my recipes for Peach Jam and Mango Jam too. They’re just as easy to make and equally delicious!
Why Make This Jam?
- This homemade apricot jam recipe is super easy to make with just three ingredients. The low sugar lets you truly enjoy the apricot’s sweetness without compromising on taste.
- What is most amazing is that it has no pectin, yet it has a good yield too.
- The cooking time is also shortallowing you to whip up a batch of this delightful jam in no time.
- This small batch recipe is easy to prepare, making it easier to store. What’s more, there’s no peeling required, and removing seeds is easy peasy.
The Trick!
The secret to this jam’s delightful, tangy, sweet, and aromatic apricot taste is its cooking time, which prevents it from tasting “stewed.”
Macerating is soaking fruit in sugar that helps draw out the fluid from the fruit. It reduces cooking time and helps reach the gel stage quickly without too much cooking. So you get a richer and less stewed taste.
I prefer dividing the steps into a two day process. Letting the apricots macerate in sugar and lemon overnight, and then cooking them the next day.
Ingredients
All it takes are these few ingredients to make this incredibly easy apricot jam.
- Apricots: To get that beautiful color, make sure you use fresh and vibrant, apricots. Use fully ripened and firm apricots to get that perfect consistency in your jam. And never use over-ripened fruit, as it will not set well.
- Sugar: Sweetens the jam, helps it set, and acts as a natural preservative.
- Lemon juice: Adds brightness to the flavor, and its acidity is key to helping the jam set beautifully without pectin.
How To Make It?
Sterilization (optional)
Wash 3 jars (250 ml each) thoroughly with soapy water. Then, sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes.
Dry on a clean towel. Let air dry naturally.
Find a pictorial step-by-step of how to make apricot jam.
- First, wash the fresh apricots thoroughly. Then, cut them in half and remove the pits.
- Place the deseeded apricot halves in a bowl. Add the granulated sugar and lemon juice, mixing gently to combine. Let this mixture macerate overnight in the fridge. Tip: It allows the jam to set better.
- Transfer the apricot mixture into a wide, heavy-bottomed pan. Place it over medium heat.
- Continue to cook the mixture, stirring occasionally, until the apricots turn soft and the jam begins to thicken.
- Once the apricots are soft, use a potato masher or an immersion blender to achieve your desired jam consistency. You can mash it for a chunkier jam or blend it for a smooth, buttery one.
- Return the jam to the heat and continue to simmer at low heat, stirring frequently. The jam will visibly thicken as it cooks. The jam will be reduced by half, and it will coat the spatula.
- To check if the jam is set, place a small dollop onto a chilled plate. The dallop with its shape and liquid with not be visible on the sides. Pro tip: Keep a saucer or a small plate in the freezer before beginning to make the jam.
- Once the apricot jam reaches its setting point, carefully ladle the hot jam into sterilized jars, leaving a small headspace. Seal the jars tightly and place it upside down. ( This causes a vacuum and helps avoid condensation. You can even test the seal, but make sure the jar was filled completely, leaving only a ½-inch empty space on top.)
- Store in the fridge if consuming immediately. Or seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. You need to process the jar in the water bath for 10 minutes. If you find canning overwhelming, freeze the apricot jam.
How To Store?
Storing in the Refrigerator (Up to 2 Months):
- For fridge storage, always fill hot jam into sterilised jars that are perfectly clean and dry.
- To keep it fresh, remember to use a clean and dry spoon every time you serve.
Freezing (6 Months or More):
- Jam can be kept in the freezer for a good six months or even longer. (Though it’s usually gone much faster!)
Canning
- If you plan to store jam outside the refrigerator, you must use proper canning methods. Check the canning procedure mentioned here.
- Once a home-canned jar is opened, any unused jam should be moved to the fridge.
How To Use?
You will love this luscious jam lathered on crispy toast or a buttery croissant the classic way with butter. It can also be used as a topping for granola, waffles, ice cream, and pancakes.
Moreover, it’s perfect as a topping for jam cookies or as a filling for tarts and cakes.
Variation
- You can make this recipe with light green or yellow apricots as well; however, the color and taste might differ.
- Add spices like cinnamon and cloves to make spiced apricot jam. Cardamom and vanilla also make a good match with this flavor.
- You may add a few apricot kernels for an almond flavor, but this can make the jam slightly bitter, so stick to very few.
Expert Tips
- Use the best quality apricots.
- Don’t cook the jam for too long, as this leads to overly thick results. Do the cold plate test, as it will help you with the proper jam consistency.
- Avoid using fingers around the rim of the jar, and always use a clean spoon whenever serving to avoid spoilage.
- Also, use sterilized jars for filling the jam, as this will result in longer-lasting jam, avoiding it from going bad early, and the jam will remain fresh and tasty for longer.
FAQS
Yes, you can absolutely freeze this apricot jam! When stored in the freezer, it can last for 6 months or even longer, though most people find it’s enjoyed much sooner than that.
Keeping the apricot skin for jam is a great idea! It adds more flavor, a richer color, and extra fiber. If you prefer a smoother jam, you can always blend it after cooking to get rid of any small pieces of skin.
Hungry for more jams? Try these!
If you try this apricot jam recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Apricot Jam
Enjoy this luscious, sweet, zesty, and aromatic apricot jam recipe, made with only three ingredients.
Print Pin Rate
Servings : 24 (750 ml Approx)
Calories: 68kcal
Instructions
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Sterilize three 250 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer to a clean towel, and let them dry naturally. Or roast jars in a preheated oven (160-180 C) for 15 minutes.TAKE: This step is optional if consuming jam within 6-8 weeks. Use a clean spoon to serve.
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Place the deseeded apricot halves in a bowl. Add the granulated sugar and lemon juice, mixing gently to combine. Let this mixture sit for 4 hours or overnight in the fridge.
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The next day, transfer the apricot mixture into a wide, heavy-bottomed pan. Cook it on medium heat.
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Continue to cook the mixture, stirring occasionally, until the apricots turn soft and the jam begins to thicken. Antip: Cooking time will vary upon the ripeness of the fruit. Look for visual signs.
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Once the apricots are soft, use a potato masher to mash the fruit for a chunky jam or an immersion blender for a smooth jam.
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Return the jam to the stove and continue cooking on low heat, stirring frequently. The jam will visibly thicken as it cooks and coat the spatula. TAKE: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
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To check if the jam is set, place a small dollop onto a chilled plate. After 30 seconds, if the jam doesn’t spread and holds its shape, it is ready. No water should separate on the sides. If not, continue cooking for a few more minutes and re-test.
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Ladle the hot jam into sterilized jars, leaving ½ inch headspace. Seal the jars tightly and place them upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.For the tip: Turning jars upside down creates a vacuum and helps avoid condensation.
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Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months.
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You may follow the canning steps if storing jam at room temperature for a year or more. Process the hot jam jars in a hot water bath for 10 minutes. Then transfer to clean towels to cool. Check the seal after 24 hours. And keep the unsealed jars if any, in the fridge.
Notes
Add spices like cinnamon, clove, cardamom, or vanilla for extra flavor.
For an almond note, you can add a few kernelsjust be aware they might make the jam a bit bitter.
Nutrition Information
Serving: 2tablespoon ,Calories: 68kcal ,Carbohydrates: 17g ,Protein: 1g ,Fat: 0.2g ,Saturated Fat: 0.01g ,Polyunsaturated Fat: 0.03g ,Monounsaturated Fat: 0.1g ,Sodium: 1mg ,Potassium: 109mg ,Fiber: 1g ,Sugar: 16g ,Vitamin A: 801IU ,Vitamin C: 5mg ,Calcium: 6mg ,Iron: 0.2mg