Fresh Apricot Jam Recipe; No Pectin Required
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When Is Apricot Season?
Apricots are a beautiful fruit that resembles a peach. The apricot is smooth and usually much smaller than a peach.
Apricots have a short season and if you don’t get them early you may not get them at all.
Sometimes they can be purchased in trays of 16. Even though this recipe calls for about 12 apricots I usually try to but the tray because its great to have a few extras to snack on too.
You can find fresh apricots at your local grocery store and if you are super lucky you may just find them at a farmers market. I wish I had that kind of luck!
Apricots are usually in season between early May through July.
National Apricot Day!
I find it ironic that 1) yes, there is a National Apricot Day and 2) it is celebrated January 9th every year!
Why in the world would National Apricot Day be in January when they aren’t even in season?
I guess when they are in season you should make enough to can and pop the top in January!
Sounds like a perfect celebration to me. Reap the rewards after the fact and enjoy a nice spoonful of the delicious jam you made last June.
Making Apricot Jam
This recipe uses fresh apricots, granulated sugar and fresh squeezed lemon. No pectin required! It can make four 8 ounce jars depending on how thick you like your jam.
The apricots should be fresh. Not too hard and not too soft. I have never tried using frozen apricots. Do they even have frozen apricots? I don’t know.
Making apricot jam is super easy.
Just slice apricots in half, remove center seed, cut into pieces, pop’em in a saucepan (skins intact) with granulated sugar and lemon and cook down to desired consistency.
Apricot What!
Whatever you call it, apricot jam, butter, jelly this is the only recipe I use for my family.
We use this jam on toast, ice cream and for aroma therapy. Not only for our taste buds but for our olfactory senses too!
Yep, just open a fresh jar of your homemade apricot jam and just smell it! You’ll then know what I mean.
Recipe For Making Homemade Apricot Jam; No Pectin Required
Ingredients:
- 2 pounds fresh apricots (that’s about 12)
- 1 1/2 cup to 2 cups granulated sugar (I have made it with both so you decide)
- 1 large lemon juiced (or 1/4 cup lemon juice)
- Four 8 ounce canning jars with lids and rings
Directions:
Rinse apricots and pat dry.
Remove seeds by slicing apricots in half and twist to separate halves. Gently remove seeds and discard. It is perfectly okay to leave skins on but remove stems.
Slice apricots into pieces and place in saucepan.
Add sugar and fresh squeezed lemon juice. Stir together and allow to rest for about 15 minutes.
Slowly bring mixture to a boil. Cook until mixture thickens to desired consistency.
Remove any foam that may occur during the boiling process.
It is recommended that the mixture reach 220 degrees Fahrenheit. This can be monitored by using a candy thermometer.
If you don’t have a candy thermometer it is recommended to continue cooking the apricots until the mixture thickens up. You will notice thickening of the apricots after the foaming process has ceased. The longer you cook the apricots the thicker the mixture becomes. Cook to desired thickness.
After the apricots have reached desired consistency if they are still too chunky for you gently smash or blend them while they are still in the saucepan. I find using this hand-held blender works wonders on getting the consistency preferred.
In the meantime, begin sanitizing your jelly jars according to manufacturer’s recommendations.
Transfer apricot mixture into hot sterile jars, leaving 1/4 to 1/2 inch head space and seal.
Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.
GUESS WHAT? I AM OVERLY EXCITED YOU ARE VIEWING MY RECIPE FOR APRICOT JAM.
Please come back and give this recipe some stars and tell all my readers how you liked it!
Easy Recipe For Apricot Jam; No Pectin Required
Easy recipe for apricot jam. Use fresh apricots, granulated sugar and fresh squeezed lemon. No pectin required! Can make four 8 ounce jars.
Ingredients
- 2 pounds fresh apricots that's about 12 apricots
- 1 1.2 to 2 cups granulated sugar I've made mine with both so you decide
- 1 large lemon juiced or 1/4 cup lemon juice
Instructions
-
Rinse apricots and pat dry.
Remove seeds by slicing apricots in half and twist to separate halves.
Gently remove seeds and discard.
It's perfectly okay to leave skins on but remove stems.
-
Slice apricots into pieces and place in saucepan.
Add sugar and fresh squeezed lemon juice. Stir together and allow to rest for about 15 minutes.
-
Slowly bring mixture to a boil. Cook until mixture thickens to desired consistency.
Remove any foam that may occur during the boiling process.
It is recommended that the mixture reach 220 degrees Fahrenheit. This can be monitored by using a candy thermometer.
If you don’t have a candy thermometer it is recommended to continue cooking the apricots until the mixture thickens up. You will notice thickening of the apricots after the foaming process has ceased. The longer you cook the apricots the thicker the mixture becomes. Cook to desired thickness.
-
After the apricots have reached desired consistency if they are still too chunky for you gently smash or blend them while they are still in the saucepan. I find using this hand-held blender works wonders on getting the consistency preferred.
-
In the meantime, begin sanitizing your jelly jars according to manufacturer’s recommendations.
-
Transfer apricot mixture into hot sterile jars, leaving 1/4 to 1/2 inch head space and seal.
Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.
-
Enjoy your apricot jelly! Try it on toast, atop ice cream or mix with yogurt. Refrigerate after opening.
