Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade No Pectin Apricot Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 64 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: Approximately 2 half-pint (8 oz) jars 1x

Description

This homemade no pectin apricot jam recipe is a simple, classic way to preserve the fresh flavor of ripe apricots. Using just apricots, sugar, and lemon juice, this jam is cooked on the stovetop until it reaches the perfect consistency and sweetness. Without any added pectin, the natural fruit and cooking process create a deliciously thick and spreadable jam that’s perfect for freezing or short-term refrigeration.

Ingredients

Scale

Jam Ingredients

  • 2 pounds apricots (approximately 6 cups sliced, ripe)
  • 2 1/4 cups sugar
  • 1 1/2 tablespoons lemon juice

Instructions

  1. Prepare the Apricots: Peel and pit the apricots, then slice them. Place the sliced apricots into a medium-sized pot and mash them using a potato masher until they reach a chunky consistency.
  2. Add Sugar and Lemon Juice: Add the sugar and lemon juice to the mashed apricots. Stir to combine well. Place the pot on medium-low heat. Insert a candy thermometer into the pot and cook the mixture, stirring occasionally, until it reaches 220°F (104°C). This process should take about 20–25 minutes.
  3. Remove Foam: Once the jam reaches the target temperature, remove it from the heat. Skim off any foam that forms on the surface to ensure a clearer, more appealing jam.
  4. Jar the Jam: Pour the hot jam into clean jars, leaving about 1/2 inch (1 centimeter) of headspace at the top. If you plan to freeze the jam, sterilization of jars is not necessary. Seal the jars tightly with lids.
  5. Let Jam Set: Allow the jars to sit at room temperature for 12 to 24 hours. The jam will be liquidy when poured but will thicken as it sets.
  6. Storage Instructions: Once opened, keep the jam refrigerated and consume within 3 to 4 days. For longer storage, freeze the jam unopened in the jars.

Notes

  • The jam will be liquid when poured but thickens upon setting as it cools.
  • Freezing the jam allows longer storage without sterilizing jars.
  • Use ripe apricots for best natural sweetness and flavor.
  • Maintaining the correct cooking temperature (220°F/104°C) is essential for proper setting.
  • Skimming foam improves the jam’s clarity and texture.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Jam
  • Method: Stovetop
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mettehelbak.com/homemade-no-pectin-apricot-jam-recipe/