Apricot Jam Recipe (No Pectin)
Apricot Jam is a lusciously sweet and fruity spread that is really easy to make with very few ingredients. All you need are fresh apricots, sugar, lemon juice, and water. It’s a great way to preserve seasonal apricots, and a jar of Apricot Jam makes the perfect gift.
What is so special about Apricot Jam?
I love Apricot Jam, it’s a golden, sweet spread filled with soft pieces of fruit and it reminds me of my childhood. My Mum made a lot of jam, mostly raspberry and strawberry. Much though I love these jams they were commonplace in my childhood. I know, lucky me!
Apricot Jam was a rare treat and only occasionally available at our local grocer’s shop. The jam did not come in a jar but in a can and I think it was imported from Australia or South Africa. I remember one day in particular when Mum opened a can of Apricot jam and we ate some of the jam straight from the can with a spoon. It felt like such a daring thing to do!
What is Jam and what is Jelly?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit in it like this recipe for Apricot Jam. Whereas to make jelly the fruit is cooked then strained and the sugar is added to the juice to make a smooth jelly, for example Blackberry & Apple Jelly. In the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
What are Apricots?
Apricots are small, oval, orange fruit with a pinkish tinge, they have velvety skin and flesh. Inside the apricot, you will find a single seed enclosed in a hard outer pit. The flesh of the apricot is sweet and tender when fully ripe but not as juicy as peaches and cherries which belong to the same family.
Where do Apricots grow?
Apricots are native to parts of Asia. The largest producers of apricots are Turkey and Iran, although California is the leading state for growing apricots in the United States. You can grow apricots in the UK, you need to protect them from frost and may need to hand pollinate the flowers. I can’t grow apricots in my garden as they need a warm sheltered spot and those are rare on our farm!
When are Apricots in season?
Fresh apricots are available in Britain from May to September. Look for the best ripe apricots in July and August although, even then they can still be a bit disappointing. If I find some really ripe and delicious apricots I eat them raw, if they are a little underwhelming then I poach them with a little sugar and water or make Apricot Jam.
Can I use dried apricots to make this jam?
This recipe is for fresh apricots. There are recipes for dried apricot jam but you need fresh fruit to make this jam. Dried apricots are available all year round and are readily available. They have a sweet concentrated fruity flavour and I mostly use them in cakes such as Apricot Tea Bread and also include dried apricots in Apricot and Apple Chutney.
Why add lemon juice to Apricot Jam?
Pectin is the ingredient that makes jam set or gel. Apricots are low in pectin and lemon juice helps the pectin strands to come together and set the jam. Lemon juice is highly acidic and also helps to reduce the growth of bacteria.
What don’t you add pectin to Apricot Jam?
You could add pectin to the jam instead of lemon juice. However, I don’t like the very firm set that pectin provides and prefer to make my jams and jellies the way my mother and grandmother did, with lemon juice.
What kind of sugar should I use to make Apricot jam?
I use ordinary granulated sugar from the supermarket. You can buy preserving sugar which has larger crystals that dissolve more slowly and create less froth on top of the jam. Be careful when buying preserving sugar that you don’t buy Jam Sugar which is different and has added pectin and gelling agents.
Can I freeze fresh Apricots?
Yes, you can freeze fresh apricots to make jam later. Here’s how to do it:
- Slice the apricots in half and remove the stone.
- Put the halved apricots into a heat-proof bowl.
- Pour over boiling water from a kettle and leave for one minute.
- Drain the hot water and plunge the apricot halves into cold water until cooled.
- Drain the apricot halves, pat dry, and open freeze on a tray.
- Once frozen, store the fruit in a freezer-proof bag or box.
- Keep for up to 6 months.
How do I make Apricot Jam from frozen fruit?
Use the fruit from frozen, do not thaw. Simply put the fruit into the pan with the water and lemon juice and follow the recipe.
How do I sterilise my jam jars?
- Carefully wash and rinse the glass jars and metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
Do I need to water bath my jam?
I have been making jam for over 40 years and I have never water bathed jam or jelly. The high sugar content in this jam recipe and properly sterilsed jars means that the unopened jam jars will be safe to store out of the fridge. Once you open the jam it is safer to store it in the fridge.
How long can I keep Apricot Jam?
You can keep the jam for up to a year in a cool dark place. I have kept jam for longer than this but it does tend to shrink in the jar and the quality is less good. Apricot Jam is better made in small batches , so I suggest freezing the fruit (as described above) to make fresh jam every few months.
What does a rolling boil look like?
A rolling boil is a fast bubbling boil and you need to achieve this so that your jam will reach the correct temparature to set. I made this video clip when I was making Fig and Lime Jam, you can see what a rolling boil should look like.
How can I tell if my jam has set?
Once you have boiled the jam for 20 minutes take the pan off the heat and test for set. You can use a jam thermometer or the ‘flake’ test but I always use the wrinkle test.
What is the wrinkle test for jam?
- Place 3 saucers or small plates in the fridge before you start making jam.
- After the jam has been at a rolling boil for 20 minutes, take it off the heat.
- Put a teaspoon of the jam onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the jam, it will form a wrinkle if it is ready to set.
- Skim off any froth on top of the jam in the pan with a metal spoon, then ladle your jam into sterilised jars and seal.
What do I do if my jam doesn’t wrinkle?
Put the pan back on the stove and bring back to a rolling boil. Boil for another 5 minutes then repeat the steps above.
How do I serve Apricot Jam?
Serve Apricot Jam just as you would serve any other jam or jelly, however here are a few ideas:
- Sensational to serve for breakfast with warm French croissants.
- Serve on freshly baked scones with butter or with thick cream.
- Fill a Victoria Sandwich cake with Apricot Jam.
- Brush chicken or pork steaks with Apricot Jam before grilling for a sweet glaze.
- Glaze Ham or Gammon with Apricot jam instead of honey or other sweet preserves.
- Use Apricot Jam to help marzipan stick to fruit cakes such as Simnel Traybake Cake.
More Jam Recipes from Farmersgirl Kitchen
Apricot Jam
Equipment
- weighing scales
- Sharp knife
- chopping board
- Lemon squeezer
- large pan
- wooden spoon
- 2 glass jam jars with lids
Ingredients
- 500 grams (3.25 cups) apricots weighed with stones
- 500 grams (2.5 cups) granulated sugar
- 120 millilitres (0.5 cups) water for unripe apricots
OR
- 60 millilitres (0.25 cups) water for ripe apricots
- 2 tablespoon (2 tablespoon) Fresh lemon juice
Instructions
- Wash and dry the apricots
- Cut the apricots in half and remove the stones (pits)
- Add the water and lemon juice (if using)
- Bring to a gentle simmer until the fruit has just softened but isn't falling apart.
- Reduce the heat and add the sugar, stirring gently until it has dissolved.
- Bring the fruit and sugar mixture to a rolling boil and boil for 15 minutes.
- Remove the pan from the heat and test for set using the wrinkle test (see notes). If the jam doesn't wrinkle put it back on the heat and boil for a further 5 minutes then test again.
- Ladle the jam into sterilised jars and seal with lids.
Notes
- Place 3 saucers or small plates in the fridge before you start making jam.
- After the jam has been at a rolling boil for 20 minutes, take it off the heat.
- Put a teaspoon of the jam onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the jam, it will form a wrinkle if it is ready to set.
- Skim off any froth on top of the jam in the pan with a metal spoon, then ladle your jam into sterilised jars and seal.
Nutrition
This recipe is part of the #CookBlogShare collection hosted this week by Melissa Traub.
I’ve never thought to homemake apricot jam before despite always having some in the cupboard – silly me!
It’s so much nicer than bought jam.
I love a good homemade jam. I will have to make an apricot one – but I’ll need to buy extra fruit because as soon as I put apricots in the fruit bowl they disappear! Michelle
Apricot jam is so underrated! It is my nephew’s favourite at the moment. Your steps and information are so clear which is perfect for a jam novice like me to follow!
Thank you, I’m glad to hear your nephew is a fan of apricots. He has very good taste!
My favourite jam flavour! Such an easy recipe too.
Thank you, it is such a yummy jam.
OMG, I’d completely forgotten about those huge tins of jam! Apricot jam still feels a bit of a novelty to me too, even though I’ve made it several times in recent years. All we had when I was growing up was homemade strawberry, gooseberry or blackcurrant.
Ha ha! I. Might have known you would remember the tins of jam. It must be an age thing ?
That looks gorgeous. Apricot is one of my favourite flavours for jam. I’ll have to give it a try 🙂
I love apricots but have yet to make jam with them. It’s such a vibrant colour though, I’m super-tempted. The apricots seem really sweet this year. I know where to come for the recipe xx
Thank you, good to hear the apricots are sweet this year. I must look out for some.
I rarely eat jam but when I do apricot jam is one of my favourites – I love it on scones. This version sounds delicious.
Thanks Corina, definitely a winner on scones, it makes lovely jam tarts too.
This looks gorgeous, such lovely texture and a fabulous colour too!
Thanks, Kat. Can’t beat homemade jam.
I picked up some apricots at a knockdown price on a fruit stall shutting up at the end of a Saturday afternoon. The jam turned out very well and the fruit stayed fairly whole. Lovely! I only needed to boil it 10 minutes though. It set perfectly.
That’s great to hear, Suzanne.