Apricot Jam Recipe Without Pectin
This post for the apricot jam without pectin was first published on the 8th of July 2019.
When this post for the apricot jam without pectin first came out, it was a whole load of blab that you might not even need to reminisce about. The one thing I would say was quite remarkable, back then, was how I had shared my passion for stress cooking. And how nothing has changed so far. So, usually, when I am stressed, I cook. And lately, there has been a whole load of that. Cooking just puts my mind in a stand-by position for a bit. And with how lately everything has been, it is just the perfect excuse to lock myself in my own little world.
You might get that with a book, or a movie. I get in that zen place by baking, cooking, the whole deal. Weird, am I right? Call it self-care, maybe – I know a few people who do the same and consider it as such, so I must not be the only one.
Of course, aside from the whole ordeal, you do get a brilliant recipe for apricot jam without pectin. What is the deal with pectin? And how does it affect you, the recipe and everything else in between? So glad you asked because this post will be all about that. And all about how to turn one of our favourite summer fruit in jam to keep around all year-round.
So here goes this recipe.
The whole deal with this apricot jam recipe without pectin is to be easy, pretty quick, and it will result in the perfect Sunday morning breakfast treat. Or, if you are like us, prepare it in large batches ahead of winter, your choice. Of course, we ate one full jar in one go, as a treat. And it might – or might not – have involved bread and butter too.
Benefits of eating apricots
Apricots are quite the summer fruit to choose. Not only do they pack big flavour and nutrition in such small shapes. But they are also packed with vitamins and minerals. They are originally from China, where they were cultivated more than 4000 years ago.
Because of the amount of vitamins and minerals each bite of apricot contains, you can assume all the good things that come with them. Including, but not limited to potassium for nerve and muscular function, blood pressure and heart health. Then we are talking about antioxidants like vitamin E and vitamin C, which are known for their skin boosting properties. And vitamin A is also packed in apricots, which together with the beta carotene, helps promoting eye health.
But, if you were to need more, apricots are low in calories and carbs, packed with magnesium and iron too. So yes, the perfect fruit in a way!
Why do we love jam so much?
We have always loved jam. Somehow, it has always been around the house as we were growing up. And I personally do have some memories of sharing bread, butter and jam with our mum in the afternoons after school. So of course recreating this apricot jam without pectin has been the perfect idea.
But jam is also great to store your excess fruit for winter. Especially those fruits you cannot get hold of during the cold season. From apricots to strawberries, peaches and other berries, we love to make our jams and have plenty to choose from all year round. And, if stored properly, you will be able to keep them even longer than a year in a dark and fresh cabinet. Saving you money. But also fruit you’d probably be discarding and with the ability to control the amount of sugar you include in your jam.
How do you make jam generally?
The rule of thumb when it comes to jam is to have a fruit-to-sugar ratio of 2:1. Meaning for every kilogram of fruit, you will be including 500 grams of sugar. Now, as I mentioned, this is a simple rule of thumb. We adjust the level of sugar based not only on how sweet the fruit itself is, but also on how much lemon juice we will be adding. Don’t forget that sugar acts as a preservative for your jam here. And no matter how sweet the apricot jam without pectin might be before sugar, you will still need to be adding some to the recipe so that you can preserve it.
What is also worth noting is that we leave chunks and seeds in our jams. Especially when it comes to this apricot jam, the chunks are something we really love. But, you might decide this is not for you. So you are able to give the jam a quick blitz once cooked, or strain it when it comes to seeds. I have to admit I hate bits in my berry jams. But also hate the work you need to put in if you want to remove all the seeds – especially if you are working with quite a bit of fruit! Canning is an art around here, but we do love to cut some corners where possible too,
What is pectin and do I really need it to make jam?
Pectin is a fiber found in fruits and it is often used as a thickener in cooking and baking. As I was reading about it, it is pretty much the glue that keeps some fruits together. Fruits like apple and quince are packed with pectin naturally, while fruits like strawberries and berries (generally soft, mushy fruits) do not contain as much. This post from The Spruce Eats explains the whole thing so perfectly, it’s just easier to refer you to that.
In summary, though, pectin can be either naturally or commercially produced and it’s an essential ingredient in jellies and jams. While many people add this in most preparations for jams, I have always managed to do without so far. When combined with sugar and acid (think of lemon juice in this case), it helps to preserve your jam. So while not fully needed, we strongly advise you to add at least for the preservation part.
What fruit can I use for jam without using added pectin?
Soft fruits like strawberries and berries are very low in pectin. And while you can work with both without the addition of pectin, adding it does help so you do not overcook the fruit. But marmalades and just general citrus fruits are definitely packed with pectin enough that you won’t need to add any.
Are apricots high in pectin?
While we did not use pectin in our apricot jam, apricots are generally low in pectin. And as such would need the addition to it. The thing is with soft fruits, especially when ripe, the pectin pretty much disappears. So, while this recipe does not call for pectin, and it wouldn’t technically need it as the sugar it’s enough to preserve it with the addition of the lemon juice, it’s really your call.
How do I store my apricot jam without pectin?
Possibly my favourite part of canning foods, storage. I love dealing with jars and sterilizing them pre-use, then boling them jars in a water bath. If you have never done it before, let me tell you my way – which is pretty much everyone’s way?
First off, you’ll need a pot big enough to submerge the jars once they are filled with jam and sealed. Then you will need a jar lifter or tongs, a timer and a rack to place at the bottom of the pot.
You will place the sealed jars in a pot on top of a rack – this is to avoid the jars rattling and breaking – then fill it with water until the jars are submerged fully. Boil the jars for 10 minutes, then let them cool down fully on a counter before storing in a dark, cool place.
If that’s not something you are up for, the upside-down method is also a great one: fill your pint jars with jam, seal with your lids then place upside down on your counter and let them all cool down fully before storing in a dark, cool place. Nothing easier.
What ingredients do I need to make this apricot jam without pectin and how do I make it?
When it comes to homemade jam, the ingredients are literally 3 and no more. We add no water, but lemon juice to the fresh apricots you have pitted and chopped. Making jam will honestly take less than an hour and it cooks in 30 minutes, so very much low effort. We do recommend a candy thermometer so that you can check the right temperature for the jam to set. Unless you want to try the spoon method!
With a shelf life that can be very different depending on the method you use for storage and a cooking time of fewer than 60 minutes, you are bound to make this apricot jam without pectin sooner rather than later.
Let’s check how to make this easy homemade apricot jam without pectin.
Apricot Jam Recipe Without Pectin
Ingredients
- 1 kg fresh apricots pit removed
- juice of 1 lemon
- 400 g caster sugar
Instructions
- Start by washing and chopping all the apricots, then place them in a pot.
- Add the rest of the ingredients to the pot and give it a good stir before turning the heat on.
- On a low heat, cook and keep on stirring every so often for a good 30 minutes.
- You should start to see the jam come together and set, and I would recommend a thermometer and for the jam to reach 105°C.
- But, if you are like me, you have no time for the thermometer and fancy bits, you will use the back of a spoon trick and check that it dribbles down slowly on a plate. The slower the run on the plate, the better. Too fast, and you’ll keep on cooking in 5 minutes increments until you reach the desired thickness.
- Pour the apricot jam into a glass jar you previously sanitised, seal with a cap and sit upside down on your counter until completely cool.
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Alas, we are at the end of this recipe.
We have loved sharing our extremely easy recipe for apricot jam without pectin. Of all our recipes, this is one we have been making time and time again. So you know it’s a good one! We used it to top ice cream and as an apricot glaze for our hot cross buns, but feel free to use it on toast – the best way – or on cakes! If you are after a quick bread recipe for your toast, check out this no-knead three minutes bread.
We hope you have enjoyed this one for the apricot jam without pectin and that you’ll attempt to make your own! Let us know in the comments if you do, and share it on socials too. For more jam recipes, check out our Pinterest board here.
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This looks incredibly delicious , I can’t wait to try your recipe, can’t wait. Sadly I am diabetic
Hope you can find a diabetes-friendly recipe! Thank you for reading x
sure will do so Christina thanks a lot!!
Thanks so much for sharing the recipe I’ve tried making jam before but the recipe I used was so over complicated it went completely wrong 😞 but this recipe seems so much easier to follow I look forward to giving it a go!
Hope you get to try it soon and that it works out easier! Thank you for reading x
Apricot jam makes a toast taste yummy-licious! It’s great that you girls can make your own apricot jam. Thank you for sharing.
Hope you can get to try it soon, it’s so easy! Thank you for reading x
I’ve never thought about making jam before, and I’ve never actually had apricot jam, though I had other fruit flavors. This seems so easy to make for me, I definitely want to try to make this! I like using jam on PB&J sandwiches and added to the top of a bagel with vegan cream cheese 😀
Oh it sounds like a treat on a P&B and on a bagel, hope you try it soon! Thank you for reading x
It looks really delicious! And the photos that you’ve taken are so aesthetic, like in Pinterest. I’m just in love 😍
Meadow | https://www.are.na/block/17630252
Oh thank you so much Meadow, hope you try it soon! Thank you for reading x
What a nice idea!! I feel like that would be so yummy with some butter and a nice crusty baguette on a Sunday morning with coffee 😀 Thanks for sharing!
That sounds like a delicious idea! Thank you for reading x
This looks delicious!
Thank you for reading x
I tend to only eat jam on scones aha! But love the idea of this recipe 🙂 x
That’s a great combo too! Thank you for reading x
Oo I love jam but I’ve never tried apricot jam before! I’ve never even made my own jam I definitely want to try this, it looks so good! X
Hope you get to try your hand at it Aaliyah! Thank you for reading x
O wow this looks great! I always use jams on banana bread to make it even more sweet and delicious. This one might be perfect for that!
That’s such a great idea, need to go an bake! Thank you for reading x
I love jams and this is a wonderful recipe. Thanks for sharing.
xoxo
Lovely
http://www.mynameislovely.com
Hope you try it soon! Thank you for reading x
I adore apricots and jam so this is great! I now have to eat sugar-free versions of this kind of thing but hopefully I can use a sugar substitute of some kind to give this a try!
am sure a sugar substitute should work anyway! Thank you for reading x
This looks beyond delicious. Apricot jam is one of my favorites. I love it on bagels, and when we traveled through New Zealand I enjoyed it on crumpets. Thanks for sharing with us
Oh that’s a great way to have it too! Thank you for reading x
Oh my days this sounds absolutely delicious! I’ve never actually tried apricot jam before (that I can remember anyway) so I think it’s time for me to get making myself. Thank you so much for sharing such a easy to follow, super yummy recipe with us lovelies! I’ll be making this asap. Xo
Elle – ellegracedeveson.com
Absolutely Elle, highly recommend it! Thank you for reading x
I have to say, I don’t remember the last time I ate an apricot. But they are really good. This sounds tasty!
Hope you get to try it soon! Thank you for reading x
Yes to jam with chunks in it! I love apricot jam, it’s one of my faves I’d usually go for. This looks delish 🙂
Hope you get to try it soon Jenny! Thank you for reading x
This post was a well-timed reminder of the jam-making process 🙂 Though I don’t have piles of apricots waiting for me, I do have piles of apples that need to be transformed into jam or something to preserve them. Thanks!
Oh apple jam sounds delicious too! Thank you for reading x
This look so good and first time to know about something like this. I would love to try it. Thank you for sharing!
Hope you get to try it soon! Thank you for reading x
I love apricot flavoured things including jams. Toast and jam or crumpets and jam is a definite favourite of mine. But I have never made my own before, but this is definitely something I would like to do in the future. Thank you for sharing this easy to follow recipe. I will definitely come back to this when I am wanting to make jam.
Lauren x
Oh those sounds dreamy Lauren! Hope you get to try it soon. Thank you for reading x
I’ve not made jam before! Although the home made stuff ALWAYS tastes better than shop bought. I’m not a huge fan of apricots, but you’ve spurred me on to give it a go and make my own jam!
Claire.X
http://www.clairemac.co.uk
Absolutely, hope you get to try it with other fruits! Thank you for reading x
Apricots are yummy. Great recipe idea!
Thank you for reading x
I love making my own jam and I normally don’t use pectin either. I haven’t made an apricot jam before, but I definitely should give it a try!
It’s such a great thing to make yourself! Thank you for reading x
Simona, you make this recipe seem so easy a 5 yrs old could make it. I use to buy store-bought preserves, jams, and jellies. But homemade preserves are always the best. Can’t wait to try your apricot jam. Thanks for sharing.
Thank you Kevin!
I do enjoy apricot jam, never made it though. This seems super simple, may give it a go. Thanks for sharing.
Happy jam making Eddie!
I love jams in general, though marmalade is a close favorite of mine. I usually go for a mixed berry jam or even a plain strawberry one, but I love the easiness quotient of this recipe and the lovely, textured spread this turns out!
Thanks for sharing.
Thank you for reading Jaya x
Oooh I only ever make raspberry jam, maybe it’s time to shake things up a bit! It looks tasty and I love the summer colour 😍☀️
I’ve never made raspberry jam, need to get onto that! x
Ooh! Yummy! I haven’t made jam in a while. Thanks for sharing the recipe. I think it may just be time to make some.
Ohhh yes Tiffany, it’s the best time now x
I’ve never made jam but this does sound amazing!! I love apricot jam. Thanks for sharing!
Thank you Bex x
This apricot jam looks yummy and I love the recipe behind it! x
Lucy | http://www.lucymary.co.uk
Thank you Lucy x
Oo this looks delicious! I’m usually not a fan of jam from the supermarket as it’s usually too sweet for me! But this looks perfect as I can control the sweetness. Thanks for the recipe!
Thank you Meera x
This sounds really delicious. I love jams. Thank you for sharing your recipe, it is really easy to follow.
Lauren
Thank you Lauren x
You know how I feel about jam so, no surprise, I love this post. So simple to make!
we need to set up the #jamclub ahah x
This looks amazing. I love the colour!!
Thank you Adele x
I would use the exact same spoon trick to check too! I’ve never been the biggest fans of apricot BUT I do really enjoy apricot jam if I’m honest. Thank you for sharing x
i have the same – can eat the jam, not the actual fruit! The spoon trick is so efficient x
Your pictures and recie[es are always so amazing!! My mum would love this jam, she’s a huge apricot fan x
aww thank you Della! xx
This looks really lovely. I love jams! Thank you for sharing your recipe, such simple steps to follow.
apricot jam is my absolute favourite jam ever!! thank you for sharing the recipe I will definitely be making this myself one day!!
Oh I am so glad Jessica xx