Monday, July 23, 2012

Apricot Jam (No Pectin)

I adore apricot jam. That being said, until last summer, I had never had apricot jam. Funny how something new becomes a favorite. It is that lovely combination of sweet and tart, perfect for a baked scone or on a biscuit. It's reddish orange color looks like a jewel in the sun. It smells a little bit like a fruity sweet tart. Mmmm, my mouth is starting to water just thinking about it.

So when I came across a bunch of gorgeous apricots at the grocery, I knew I had to make another big batch! 

This year I am experimenting with making all no pectin recipes so I don't need to add anything to the pot except the fruit, the sugar and a little lemon juice. That being said, pectin recipes do go much faster, so if you want to make a batch and don't have a bunch of time - use the pectin.

Apricot Jam - No Pectin
Modified from this recipe on

  • 8 cups diced apricots, with skins left on.
  • 1/4 c lemon juice
  • 6 cups sugar
  • 1/4 t butter
  • Place small plate in freezer
  • Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need at least 5 pint jars or 10 half-pints.
  • Combine all ingredients in a large stock pot. I prefer to use a stainless steel pot. 
  • Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. 
  • Add butter
  • Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
  • After about 20 minutes of boiling, remove plate from freezer and put approximately 1 teaspoon of hot jam onto the freezer plate and let it sit on the counter for 30 seconds. If when tipped the mound moves just slightly, you are done. If it runs, continue to boil for another 5 minutes and test again.
    Remove from heat and fill jars, leaving 1/4" of head space. 
  • Wipe top of jar and threads to remove any jam that has spilled.  Seal with rings and new lids. 
  • Process in boiling water canner for 10 minutes 
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  1. Very cool! My fave is usually strawberry jam but I've never made any without pectin. Even using pectin, sometimes it doesn't set for me. I think I my try your recipe. :-)

    1. We love strawberry jam too. I have usually boil it for about 5 minutes longer than I think and that usually helps with the setting up part. I have also found that it can take up to a week to really set up after processing. Let me know how it turns out if you try the recipe.

  2. Apricot jam is my favorite! I'm a new follower just stopping by from Kathewithane.

  3. Apricots are coming in now at the Farmers' Market here, so I have been on the lookout for good ways to use them--thank you! Take care, and have a great week!

  4. yummy! I did this with peaches, but didn't even add sugar either...homemade jam is so good!

  5. Great recipe! I love apricot jam and a recipe with out pectin is a plus! :) Please come hang out and link up to our link party "Home is Where the Heart is" Please feel free to link up any posts you might want to share! :)

  6. Mmmm ... I love apricots. And I have been jam obsessed lately! Looks Tasty! Visiting from Fun In Functional linkup :)

  7. Thanks for linking up! I need to do this one. I love jams. Sarah at TFF.

  8. Yumm, sounds fabulous! Thanks so much for sharing this at The Fun In Functional!

  9. Looks so yummy! I just found a new jam that I can't seem to get enough of ... chili jam! try it with gorgonzola cheese and a nice loaf of bread - YUM

  10. I have never made jam before so I am in awe of everyone who makes it look so easy.

    Thanks so much for linking up at Mealtime Monday! Can't wait to see what you link up tonight!


  11. I'm going to set aside some time and try this. I use apricot preserves in so many recipes... why not make the real deal! Bravo for doing it the right way! Thanks for linking this to Foodtastic Friday too!


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