Description
A simple and delicious homemade apricot jam recipe made without pectin. This jam captures the natural sweetness and vibrant flavor of fresh apricots, thickened through simmering and natural fruit pectin. Perfect for spreading on toast, biscuits, or as a sweet addition to desserts, this recipe yields about 4 to 6 jars and requires only a few basic ingredients.
Ingredients
Scale
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)
Instructions
- Prepare the apricots: Pit and chop 4 cups of fresh apricots into small pieces to prepare them for cooking. This helps release their juices and allows even cooking.
- Optional blending: If you prefer a smoother jam, blend the chopped apricots into a puree. For a chunkier texture, leave the apricots as they are.
- Mix ingredients: In a pot, combine the apricots, 3 cups granulated sugar, and 1 tablespoon lemon juice. Stir to combine all ingredients thoroughly.
- Rest the mixture: Allow the mixture to sit for about 10 minutes. This resting period helps the fruit release juices, which aids in dissolving sugar and cooking the jam evenly.
- Start cooking: Place the pot on the stove over medium heat. Bring the mixture to a simmer, stirring frequently to dissolve the sugar and prevent sticking.
- Simmer and thicken: Continue simmering the apricot mixture for 30 to 45 minutes, stirring occasionally. The liquid will reduce, and the jam will thicken gradually. If the apricots are dry or you want a looser consistency, add up to 1/2 cup water during cooking.
- Test the jam consistency: To check if the jam is done, place a small spoonful on a chilled plate and let it cool for a minute. If it gels and wrinkles when pushed, the jam is ready.
- Prepare jars: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top to allow for expansion.
- Seal jars: Seal the jars with lids immediately while the jam is hot to create a vacuum seal.
- Optional canning: For longer shelf life, process the sealed jars in a boiling water bath for 10 minutes. Otherwise, refrigeration is sufficient for short-term storage.
Notes
- Use ripe, fresh apricots for the best flavor and natural sweetness.
- Adding lemon juice helps prevent crystallization and enhances the jam’s shelf life.
- If you prefer a very smooth jam, blending apricots before cooking is recommended.
- Adjust water amount based on the juiciness of the apricots and your preferred jam thickness.
- Sterilize jars and lids properly to avoid contamination and extend shelf life.
- Refrigerate opened jars and consume within a few weeks for best quality.
