Description
This Apricot Jam Without Pectin recipe is a simple, homemade fruit spread that captures the natural sweetness of fresh apricots without the need for added pectin. Using just apricots, sugar, lemon juice, and optional lemon zest, this jam is cooked on the stovetop until perfectly thickened, resulting in a deliciously fresh and rustic condiment perfect for toast, desserts, or glazing.
Ingredients
Scale
Jam Ingredients
- 2 pounds fresh ripe apricots, pitted and chopped (about 6 cups)
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Combine Ingredients: Place the chopped apricots, granulated sugar, lemon juice, and optional lemon zest into a large saucepan. Stir well to combine all ingredients evenly. Let the mixture sit for 20–30 minutes so the apricots can release their natural juices.
- Cook the Jam: Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring frequently. Continue cooking for 25–35 minutes, stirring often to prevent sticking and skimming off any foam that forms on the surface, until the jam thickens to your desired consistency.
- Test for Doneness: Spoon a small amount of the jam onto a cold plate and let it cool for a minute. Run your finger through the jam; if it leaves a clear line that does not run back together, the jam is ready and has reached the correct set.
- Cool and Store: Remove the pan from heat and let the jam cool slightly. Pour the warm jam into sterilized jars and seal them properly. Allow the jars to cool completely before refrigerating. Stored in the fridge, the jam will keep for up to 3 weeks, or it can be frozen for longer-term storage.
Notes
- You can blend the jam slightly after cooking for a smoother texture or leave it chunky for a traditional, rustic appearance.
- Adjust the amount of sugar based on how sweet your apricots are to balance the flavor perfectly.
- Sterilizing jars properly is important to ensure safe preservation.
