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Amazing Classic No-Pectin Apricot Jam: 3 Pure Ingredients

Classic No-Pectin Apricot Jam
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Make delicious apricot jam without added pectin. This recipe uses the natural pectin in apricots for a flavorful spread.

Ingredients

Scale
  • 2 lbs ripe apricots, pitted and chopped
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice

Instructions

  1. Wash and pit the apricots. Chop them into small pieces.
  2. Combine the chopped apricots, sugar, and lemon juice in a large, heavy-bottomed pot or Dutch oven.
  3. Stir well to combine and let the mixture sit for 30 minutes to allow the juices to release.
  4. Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly to prevent sticking.
  5. Reduce the heat to medium-low and simmer, stirring occasionally, until the jam thickens. This can take 20-40 minutes.
  6. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when pushed with a spoon, it’s ready.
  7. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
  8. Wipe the rims clean and secure with lids and bands.
  9. Process the jars in a boiling water canner for 10 minutes to ensure a proper seal.
  10. Remove jars from the canner and let them cool completely on a wire rack. Check seals after 24 hours.

Notes

  • Use ripe but firm apricots for the best flavor and natural pectin content.
  • Adjust sugar to your taste, but note that sugar helps with preservation and gelling.
  • Sterilize jars and lids before use to prevent spoilage.
  • Store opened jam in the refrigerator.

Nutrition

Find it online: https://sundayflavor.com/classic-no-pectin-apricot-jam/