Description
This Apricot Jam without Pectin is made with just a few simple ingredients, allowing the natural sweetness and flavor of apricots to shine through. It’s the perfect spread for toast, pastries, or to use as a filling for cakes. The slow cooking process helps the jam naturally thicken, giving you a rich and delicious homemade jam that requires no added pectin!
Ingredients
Scale
- 4 cups fresh apricots, pitted and chopped
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup water (optional, depending on the consistency of apricots)
Instructions
- Prepare the Apricots:
- Wash the apricots thoroughly, then cut them in half and remove the pits.
- Chop the apricots into small pieces.
- If you prefer a smoother jam, you can blend the apricots into a puree, but leaving some texture is also great for a chunkier jam.
- Cook the Jam:
- In a large pot, combine the chopped apricots, sugar, and lemon juice.
- Stir to combine, and allow the mixture to sit for about 10 minutes to release some of the juices from the fruit.
- Place the pot on the stove over medium heat. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
- Simmer and Stir:
- Once the mixture reaches a simmer, reduce the heat to low and continue to cook, stirring regularly to prevent burning.
- As the jam cooks, the liquid will reduce, and the mixture will thicken. This can take 30 to 45 minutes. You can add a little water (up to 1/2 cup) if the apricots are very dry or you prefer a looser jam.
- Test the Jam’s Consistency:
- To check if the jam is ready, place a small spoonful on a chilled plate and tilt the plate. If the jam runs slowly or holds its shape, it’s done. If it’s too runny, continue to cook for 5-10 more minutes and test again.
- Jar the Jam:
- Once the jam has thickened to your liking, remove it from the heat.
- Ladle the hot jam into sterilized jars, leaving a small amount of space at the top.
- Seal the jars with lids while still hot.
- Cool and Store:
- Allow the jam to cool at room temperature before storing it in the refrigerator.
- The jam can also be processed in a water bath canner for longer shelf life, but refrigerating it is typically enough for short-term use.
Notes
- You can adjust the sweetness by reducing the sugar to your preference, but note that less sugar can affect the natural setting process.
- Feel free to experiment with other fruits like peaches, nectarines, or a mix of apricots and berries for a different flavor.
- This jam should be stored in the fridge and is best used within 2-3 weeks. If you want to store it for longer periods, consider canning the jam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Preserves, Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0g