Homemade Apricot Jam-No Pectin & Less Sugar
Homemade Apricot Jam is so simple to make. This small batch recipe uses no Pectin and I use less sugar. This year (2023) my apricot tree is full of cute little apricots-my tree bears fruit every other year so, this is the year I will be making apricot jam, apricot fruit leather and freeze drying some, too.
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Ingredients Needed For Homemade Apricot Jam:
- 2 pounds ripe apricots-after you have removed the pit (no need to peel the apricots)
- 2 cups granulated sugar
- 3 tbsps lemon juice fresh or from a bottle
- 1 tsp vanilla-real vanilla not the imitation stuff
- containers to store in-bottles and lids to seal or containers to freeze in.
How To Make Homemade Apricot Jam:
- Wash and cut apricots in half. No need to peel.
- Remove the pit and discard.
- Slice the halves into thirds-not necessary but I like the skins to be cut smaller-less for me to mash up.
- Place apricots into a deep sauce pan.
- Add sugar and lemon juice.
- Bring to a boil while mashing the apricots with a potato masher.
- Stir, with a long handled wooden spoon, over medium to medium low heat to continue boiling. Boil for about 30 minutes. The jam needs to thicken but, remember, it will also thicken as it cools.
- When jam has thickened for 28-30 minutes, remove from the heat and add the vanilla. Allow time to cool. Use or store properly.
- NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath bottle this jam to last up to two years-kept in a cool, dry and dark place. See note below for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer.
Cook’s Note
If you want to bottle this jam, see “SEALING” in our Zucchini Relish post.
The hot jam can pop out at your arms and hands while stirring-be careful.
Other Recipes You Will Love:
Blueberry Jam-No pectin and small batch
Cranberry Orange Jam-super yummy for Thanksgiving and Christmas. Great for gift giving.
Apricot Jam-No Pectin & Less Sugar
An easy small batch homemade jam recipe you will love.
Ingredients
- 2 pounds ripe apricots after you have removed the pit
- 2 cups granulated sugar
- 3 tbsps lemon juice fresh or from a bottle
- 1 tsp vanilla
- containers to store in-bottles and lids to seal or containers to freeze in.
Instructions
-
Wash and cut apricots in half. No need to peel.
-
Remove the pit and discard.
-
Slice the halves into thirds.
-
Place apricots into a deep sauce pan.
-
Add sugar and lemon juice.
-
Bring to a boil while mashing the apricots with a potato masher.
-
Stir with a wooden spoon over medium to medium low heat to continue boiling. Boil for about 30 minutes. The jam needs to thicken but, remember, it will also thicken as it cools.
-
When jam has thickened for 28-30 minutes, remove from the heat and add the vanilla. Allow time to cool. Use or store properly.
-
NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath bottle this jam to last up to two years-kept in a cool, dry and dark place. See note above in post for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer.
-
**The hot jam can pop out at your arms and hands while stirring-be careful.
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