Apricot Jam
You'll love this Apricot Jam with so many variations to make it your own. Elevate your jam making skills with this 3 ingredient recipe, no pectin, full of flavor and easy to make.
Equipment
- stick blender optional
Ingredients
- 4½ pounds (2kg) fresh apricots
- 7½ cups (1½ kg) white sugar
- ¼ cup lemon juice
Instructions
- Prepare Apricots - wash and dry apricots. Split and remove the pits.
- Mix - in a large bowl, sprinkle sugar over the apricots and mix to combine.
- Release Juices - leave the sugared apricots on the counter overnight for juice to release. But can start cooking process immediately if in a hurry.
- Simmer - place sugared apricots in a large saucepan and bring to a light boil over medium heat. Add lemon juice and reduce heat to low. Simmer for 45 minutes to 1 hour. Skim the foam off as it forms.
- Jam Test - to check the readiness of the jam, drop some syrup on a plate, leave for 1 minute, and then turn the saucer in different directions. If the jam is ready, the drop will not spread. If jam is spreading, continue to simmer and check every 5 minutes.
- Fill Jars - sterilize and keep the jars hot. Ladle hot jam into hot jars and close with lid (ensuring seal is wiped from jam spillage). Wipe jar rims to ensure a seal. The heat should seal the jars and keep them shelf stable. Place jars upside down until they fully seal and cool. Refrigerate after opening and enjoy.
Notes
- Apricot varieties have different properties which can impact setting point (ie. watery apricots). Check at the 30 minute mark with a plate test to see if your jam is set. If not continue until it's ready to set. This can take up to an hour depending on your fruit.
- Proper Jar Sterilisation is key to ensure your fruit has shelf stability. Some people sterilize jars in the dishwasher. Alternatively I sterilize jars like when making dill pickles. Sterilize the washed glass jars and lids in boiling water for at least 10 minutes. Carefully remove.
- Unripe Apricots are ok to add into the mix as they have more pectin. Just don't use all unripe apricots as they won't have the best flavor for jam
- Don't reduce the amount of sugar in this recipe - this is already the lowest you should go. Sugar not only adds sweetness but also acts like a preservative. Lowering sugar won't make it shelf stable for as long as you like. If you reduce the sugar, keep refrigerated and enjoy within 4 weeks.
- Double Batch - if making a double recipe, make it in two batches or in 2 separate pots. If cooking more apricots than the recipe calls for, the fruits will not cook evenly if double the recipe. Make the recipe twice, or side by side in 2 separate pots to ensure even cooking and even temperature for jam to set.