It’s hard to beat a jam that is made from fresh fruit. This recipe for homemade apricot preserves is low in sugar and all-natural. It also contains no artificial flavors or pectin. It is no wonder that it is so popular.

The recipes I posted here will tell you that I cannot avoid my jams. What I do instead is to make small quantities of different spots and keep them in the refrigerator. So my kids and I can enjoy many different flavors while making small quantities instead of a large pot.

Why make this apricot jam?

No-fail method This recipe is easy. If you have never made jam before, you should start right now.

No canning This recipe does not require canning. Pour the jam into sterilized jars, and store them in the refrigerator or freezer. But I’ve also given you a detailed guide to canning.

No Pectin – You can make jam using only two ingredients, fruit, and sugar. Most fruits contain pectin and acid. Adding lemon juice to the mix helps the skin break down.

Low sugar Fresh apricots have a natural sweetness and are soft. You don’t have to add much sugar to the jam.

What a color! I love when my apricot preserves have a golden hue like this. When the paint is so vibrant, you can almost taste it. Right?

SUBSTITUTES AND INGREDIENTS

Apricots Use fresh apricots during their peak season. Choose apricots that are firm, ripe, and sweet. You will get the best color from these.

Sugar I prefer my jams to be more fruity and less sugary. So, I always use less sugar. If you want it sweeter, you can add more. You can add another cup of sugar and still have it less sweet.

Lemon Juice- Helps to enhance and bring out the sweetness of the fruit.

Flavoring – I like a hint of cinnamon and star anise. It’s optional, and you can leave it out.

Truth or myth about kernels in a jam?

My mom added a few peach or apricot kernels when making peach or jam. She claimed it gives the jam a slightly bitter taste and helps it to last longer. This one, however, is not for me. Both methods felt the same to me. It’s all up to you. You can add kernels after breaking a few seeds. A hammer is all you need to crack the seeds.

APRICOT JAM MADE AT HOME

Apricot Jam homemade jam is the best. It’s made from fresh fruit. This recipe for homemade apricot preserves is low in sugar and contains no artificial flavors or pectin. It can be made in under 30 minutes. It is no wonder that it is so popular. Volume 90%Volume 0 of 59 Seconds

Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.

Pro tip – Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.

Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, a candy thermometer can check the jam’s doneness.

In a heavy bottom pan , combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if used.

Pro tip – If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.

Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture boil. Let it boil for two minutes on medium-high.

Pro tip – Boiling the jam is essential as it releases pectin from the skin and seeds in fruits.

Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Next, use a vegetable masher to mash the fruit to have a smoother jam-like consistency.

Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks, similar to preserving as it cooks. However, mashing will give smoother consistency like jam.

Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools.

Pro tip – The cooking time will depend on the jam’s quantity and the heat applied to it. It’s ok to cook a little longer, but there must be a simmer for the fruit to release pectin.

Test the Jam

Remove one of your ceramic plates from the refrigerator. Place a teaspoonful of jam onto the cold plate.

Pro Tip- Use the cold plate to immediately cool down the jam and determine if it is ready.

Set aside 2 to 3 minutes. Test with your finger. You can move/push it with your finger. If the jam wrinkles/crinkles, it is ready. If not, cook the jam for a few minutes longer and then test it again.

Pro Tip You may have to test the jam more than once or even a few times, depending on when you begin checking.

You can also use a candy temperature meter. The jam should be at 105 C/221 F.

Pro Tip: The thermometer is the most foolproof and easiest way to determine when something is done.

Optional – Add a teaspoon of butter to the jam just before you remove it from the heat. Stir well. Butter dissolves foam that builds up on top of the hole.

To help you with foam, use no more than one teaspoon of butter. You will also get that glossy shine.

Pour the jam into sterilized jars, leaving 1/4 inch from the top. Move the jam around with a sterilized spatula or knife. This will help remove any air bubbles.

Place a piece of wax paper over the top of the jar before you tighten the lid. Use a paper towel to clean the rim. The cover should be topped.

Use the lids with screw-on rings included with the canning containers.

STERILIZE JARS

Sterilize four x eight-ounce (250 g) jars in hot soapy, or gentle water. Place them in the oven at 284 F/140 C for 20 minutes.

Pro Tip- I have found that the dishwasher is a great way to clean, and the oven will dry any extra moisture from the bottles.

Note- Keep them in the oven (you can turn off the oven) until you’re ready to use. Do not forget to clean and sterilize your bottle caps.