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Apricot Jam Without Pectin Recipe

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3.9 from 2 reviews

This homemade apricot jam recipe offers a delicious way to preserve the fresh flavor of ripe apricots without using commercial pectin. It involves slowly cooking apricots with sugar and lemon juice until the mixture thickens into a luscious jam with a smooth or slightly textured consistency. This simple stovetop method creates a natural, sweet spread perfect for toast, desserts, or gifts.

Ingredients

Fruit

  • 3.3 lb apricots, washed and pitted (1.5 kg)

Sweetener

  • 5¼ cups granulated sugar (1,050 g; reduce to 5 cups or 975 g if apricots are very ripe and sweet)

Acid

  • ¼ cup fresh lemon juice (60 ml)

Instructions

  1. Prepare the apricots: Wash the apricots thoroughly, remove the pits, and weigh the prepared fruit to ensure accuracy for the recipe.
  2. Chill testing plates: Place 2–3 small plates in the refrigerator to chill. These will be used later to test when the jam has set.
  3. Layer fruit and sugar: In a large heavy-bottomed pot, layer the apricots and sugar, typically in three layers. Let the mixture sit for about 1 hour to release fruit juices and begin dissolving the sugar.
  4. Add lemon juice and stir: Once the sugar starts dissolving, add the lemon juice and stir well with a long-handled wooden spoon to prevent the fruit from sticking to the pot bottom.
  5. Heat gently: Place the pot over low-medium heat, stirring often. Gradually increase to medium heat, bringing the mixture to a gentle boil while continuing to stir until the sugar fully dissolves.
  6. Cook and skim foam: Reduce heat to medium-low and cook, stirring frequently. Skim off foam that forms on the surface with a spoon to keep the jam clear.
  7. Softening and thickening: After 15–20 minutes, the apricots should soften, the foam disappear, and the jam should begin to thicken. Stir often and use an immersion blender to achieve your preferred consistency.
  8. Check for doneness: After about 10 more minutes, test the jam by placing a spoonful on a chilled plate from the refrigerator. Return the plate to the fridge for 1 minute, then push the jam with the back of a spoon. Wrinkling indicates the jam is ready.
  9. Continue cooking if needed: If the jam is not set, return to heat and cook 1–2 more minutes, removing before each test to avoid overcooking.
  10. Cool slightly: Once set, remove from heat and let the bubbling settle for a few minutes.
  11. Jar the jam: Carefully spoon the hot jam into sterilized jars, seal tightly with lids, and allow to cool completely at room temperature before refrigerating.
  12. Enjoy: Use your homemade apricot jam on breads, desserts, or as desired.

Notes

  • Use ripe but not overly soft apricots for best flavor and texture.
  • Chilling plates is crucial for accurate jam set testing.
  • Skimming foam improves the clarity and appearance of the jam.
  • If you prefer chunkier jam, blend less; for smoother jam, blend more thoroughly.
  • Store jam in the refrigerator and consume within a few weeks.

Find it online: https://miracooking.com/apricot-jam-without-pectin-recipe/