This homemade apricot jam is fruity, bright, and naturally sweet—made with just 3 ingredients and no added pectin. It’s perfect for toast, pastries, or gifting. This small-batch recipe is summer in a jar!
Why You’ll Love This Recipe
With only three simple ingredients, this apricot jam is as easy as it is delicious. Unlike store-bought versions, it contains no artificial preservatives or pectin. The natural pectin in apricots and the acidity of lemon juice help achieve the perfect set. This recipe captures the true flavor of ripe summer apricots in every spoonful. Whether you’re preserving the season’s harvest or creating thoughtful homemade gifts, this jam is a rewarding and reliable go-to.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs fresh ripe apricots, pitted and chopped
- 1 ½ cups granulated sugar
- 1 tbsp lemon juice
Directions
- Combine ingredients: In a large, heavy-bottomed pot, combine the chopped apricots, granulated sugar, and lemon juice. Stir well.
- Dissolve sugar: Heat over medium heat, stirring frequently, until the sugar has fully dissolved and the fruit begins to break down.
- Boil and cook: Bring the mixture to a steady boil. Cook uncovered for 25–30 minutes, stirring often to prevent scorching, until the jam thickens.
- Check consistency: Use the cold plate method to test for doneness—place a small spoonful of jam on a chilled plate, let it sit for a few seconds, then drag your finger through the center. If the jam wrinkles slightly and doesn’t fill back in, it’s ready.
- Jar the jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, apply the lids, and screw on the bands until fingertip-tight.
- Preserve: Process the jars in a boiling water bath for 10 minutes to make them shelf-stable. Alternatively, refrigerate without processing and use within a month.
Servings and timing
Yield: Makes approximately 3 half-pint jars
Prep time: 15 minutes
Cook time: 30 minutes
Processing time: 10 minutes
Total time: About 55 minutes
Variations
- Spiced Apricot Jam: Add a cinnamon stick during cooking and remove before jarring.
- Vanilla Apricot Jam: Simmer with a split vanilla bean or add 1/2 tsp vanilla extract at the end of cooking.
- Apricot Ginger Jam: Add 1 tsp finely grated fresh ginger for a zesty note.
- Reduced Sugar: Lower sugar to 1 cup for a less sweet version, but note the consistency may be slightly looser.
- Apricot and Peach Blend: Mix in chopped ripe peaches for a mellow, fruity variation.
Storage/Reheating
Refrigerated jars will keep for up to 1 month. For long-term storage, process the sealed jars in a boiling water bath for 10 minutes. Once sealed and cooled, store in a cool, dark pantry for up to 1 year. Always refrigerate after opening and use within 2 to 3 weeks. Do not reheat the jam—serve at room temperature or gently stir before use.
FAQs
Do I need to peel the apricots?
No, apricot skins soften during cooking and blend seamlessly into the jam, adding texture and nutrients.
Can I use frozen apricots?
Yes, thaw them completely and drain any excess liquid before using.
Is pectin required for this recipe?
No, apricots contain natural pectin, and the lemon juice helps the jam set without added pectin.
How do I sterilize jars?
Wash jars and lids in hot, soapy water, then boil them for 10 minutes or run them through a dishwasher cycle before filling.
How do I know if the jam has set properly?
Use the cold plate test: if the jam wrinkles slightly when pushed with your finger, it’s ready to jar.
Can I double this recipe?
Doubling may affect how the jam cooks and thickens. It’s best to make in small batches for the most consistent results.
Why is my jam too runny?
It may need more cooking time. Continue boiling while stirring until it reaches a thicker consistency, or retest with the cold plate method.
What if my jam is too thick?
If overcooked, stir in a bit of hot water or reserved apricot juice to loosen the texture before jarring.
Can I make this jam sugar-free?
Reducing sugar significantly will affect the shelf life and set. Consider using a low-sugar pectin and refrigerate or freeze the jam instead.
How long does this jam last once opened?
Once opened, store in the refrigerator and use within 2 to 3 weeks for the best flavor and safety.
Conclusion
Easy Homemade Apricot Jam is a delightful way to preserve summer’s golden fruit. With only three ingredients and no added pectin, it delivers bold flavor, smooth texture, and simplicity. Whether you’re spreading it on warm toast, stirring it into yogurt, or gifting it to friends, this jam is sure to become a seasonal staple in your kitchen.
PrintEasy Homemade Apricot Jam (No Pectin Needed)
This homemade apricot jam is fruity, bright, and naturally sweet—made with just 3 ingredients and no added pectin. It’s perfect for toast, pastries, or gifting. This small-batch recipe is summer in a jar!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 half-pint jars 1x
- Category: Preserve
- Method: Canning
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs fresh ripe apricots, pitted and chopped
- 1 1/2 cups granulated sugar
- 1 tbsp lemon juice
Instructions
- In a large pot, combine chopped apricots, sugar, and lemon juice.
- Stir over medium heat until the sugar dissolves completely.
- Bring the mixture to a boil and cook for 25–30 minutes, stirring often, until it thickens.
- Test the jam’s consistency by placing a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids.
- Process jars in a boiling water bath for 10 minutes, or store cooled jars in the refrigerator for short-term use.
Notes
- Add a cinnamon stick or vanilla bean while cooking for a flavor twist.
- Store in the refrigerator for up to 1 month, or process and store in a cool, dark place for up to 1 year.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg