Description

This homemade Apricot Jam Without Pectin is a simple and delightful preserve made from fresh apricots, sugar, and lemon juice. Perfectly balancing sweetness and tartness, this jam captures the natural flavor of apricots while allowing for a chunky or smooth texture depending on your preference. Ideal for spreading on toast, dolloping on yogurt, or using in desserts, this recipe requires no special additives and relies on a traditional stovetop simmering process to achieve a luscious consistency.

Ingredients

Scale

Jam Ingredients

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)

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Instructions

Prepare the Apricots: Chop the fresh apricots into small pieces. For a smoother jam, you may puree the apricots using a blender, or leave them chunky if preferred.
Combine Ingredients: In a large pot, stir together the chopped apricots, granulated sugar, and lemon juice. Let the mixture rest for about 10 minutes to allow the fruit to release its juices.
Cook the Jam: Place the pot on the stove over medium heat. Bring the mixture to a gentle simmer, stirring frequently to help dissolve the sugar and prevent sticking.
Simmer and Stir: Continue cooking on medium heat, stirring regularly. The liquid will gradually reduce, and the jam will thicken over 30 to 45 minutes. If the mixture seems too dry or thick, add up to 1/2 cup water to achieve your desired consistency.
Test the Jam’s Consistency: To test if the jam is ready, place a small spoonful on a cold plate and let it cool for a minute—if it wrinkles when pushed with your finger, it’s done.
Jar the Jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace at the top. Seal the jars immediately with sterilized lids while the jam is hot.
Cool and Store: Let the jars cool to room temperature. For longer shelf life, process the jars in a boiling water bath canner for 10 minutes. Otherwise, store in the refrigerator and consume within a few weeks.

Notes

Using fresh, ripe apricots will yield the best flavor and natural sweetness.
You can adjust sugar quantities slightly to taste, but sugar also acts as a preservative.
Lemon juice not only adds brightness but helps the jam set by activating natural pectin.
The optional water is useful if apricots are very dry or you prefer a less thick jam.
Sterilize jars and lids properly to prevent spoilage.
Water bath processing is recommended for shelf stability beyond refrigeration.