Small Batch Low Sugar Apricot Jam
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This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.
4 ingredients and less than an hour is all it takes to make this low sugar apricot jam. Actually, if we don’t count the water it’s only 3 ingredients! Plus there is no pectin added.
My mom, grandmother and aunt have been making homemade jams for years. Now they are all delicious but when I was about to make my first batch of jams I knew right then I would not be using their traditional recipe.
Pectin free preserves were on my mind and that was how this Strawberry Jam without Pectin was born. The jam tasted amazing and I was happy I succeeded. After that I couldn’t stop thinking of making another batch of jams so I made Cinnamon Plum Jam. This jam was also pectin free and low in sugar.
I was super excited about my homemade jams and felt like I had to try canning as well. So I did. These Sweet and Sour Dill Pickles have been our family’s favorites for ages! Guys, this is my mom’s recipe and I haven’t eaten better dill pickles than these so I hope you’ll give them a try as well.
However, today I have for you this low sugar apricot jam recipe. Apricots are in season now so if you have an apricot tree in your garden or if you bought a larger amount of them on the market, making homemade apricot jam is the way to go! Actually, if you really have like a ton of apricots you could try making dried apricots. I will definitely give it a go myself!
By the way, this is a low sugar apricot jam so bear in mind that the sweetness might vary depending on the sweetness of your fruits. However, if you feel like you would prefer sweeter jam, you can add more sugar.
How to make low sugar apricot jam:
To make this jam, start off with rinsing apricots under running water. This step is quite important especially when buying apricots that are not organic. Because we use the skins as well, you want to make sure you clean them thoroughly.
Next thing is cutting them in halves and getting rid of the stones. Now they are ready for jam making.
I simply throw them in a large pot (make sure you choose a wide bottom pot) add water and cook them on medium-high until they are mushy. At this stage it’s important to stir them almost constantly.
When the apricots turn into a mushy mixture, it’s time to reduce the heat to medium – low and also add sugar and lemon juice. It will take about 35-40 minutes for the jam to thicken but you don’t need to be stirring the apricot jam mixture constantly anymore.
I suggest stirring it from time to time. If you are not sure, then more often rather than less. Better be safe than sorry. It would be a waste ending up with burnt jam.
When ready, pour it into sterilized jars and cover with lids. Turn upside down and let them cool down completely.
To see if the jars are sealed properly you turn them back up and press down each lid. If the lid doesn’t pop up or down, the jar is perfectly sealed.
Good to know:
- Apricots are low in pectin so it takes longer to cook the jam.
- The longer you cook the jam the smaller amount of jam you get.
- It is up to you how thick you like your jam so you can experiment here.
- Making small batch jams are perfect for small families or those who want to give jam making a go for the first time.
- This low sugar apricot jam makes a great apricot glaze for cakes as well.
Small Batch Low Sugar Apricot Jam
Ingredients
- 2 pounds Apricots (1 kilogram)
- 1 cup granulated sugar (200 grams)
- ¼ cup Lemon Juice , freshly squeezed (60 ml)
- ½ cup Water (125 ml)
Instructions
- Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.
- After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.
- To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it’s not quite thick yet so continue simmering. If it doesn’t, you can start filling your jars.
- Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.
- To check if the lids are properly sealed simply tap/push down each lid. If it doesn’t pop up or down, it’s sealed. If the lid does pop up or down it’s not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.
Notes
- Important: Air-tight sealed jars will lasts for months. However, I suggest following current safety standards for canning fruits (jar and lid sterilizing as well as a 10 minute water bath once the jars are filled with jam and sealed with lids). The water bath is especially important when making large quantities.
- Pre-Sanitizing Your Jars & Lids: Sanitize your jars & lids by washing them in warm soapy water and subsequently boiling them in water bath for 15 minutes. Use tongs to transfer the jars & lids onto a clean kitchen towel and them up-side down.
I thought you said there were 5 ingredients counting the water
Hi Delia. Yes, you are right, I did say it… Looks like I can’t count :). It was a mistake and I have already fixed that. The original recipe was correct so there was nothing missing. Sorry about that! :)
I was looking for low sugar apricot jam recipe when I came across your site. I followed the recipe exactly but used 3lbs instead of 2lbs of apricots. I also used an immersion blender to get the right consistency. It came out great! I had some on my oatmeal for breakfast. I may use it over chicken for a dinner. Thanks!
You are welcome, Dee! And thanks so much for finding time to write the feedback!
Hello – I just finished your low surgar apricot jam recipe, and it seems great so far. My question is, I doubled the recipe so I have a lot of jam – can I freeze the jars? I did the 10min hot water bath after filling and sealing them.
Thanks!
– Scott
Hi Scott, if you have done the 10 minute water bath, you don’t need to freeze them anymore. Just throw them in your pantry – they will last for up to a year. To see if they are all air-tight, press down the lid with your finger. If there is no movement (the lid does not pop back up when you remove your finger) the jars are perfectly sealed.
I’m making this now, already planning the next batch since we have a bumper crop of apricots this year. Will this recipe work if I double it?
Definitely! You might just need more time to cook the jam, that’s all.
Is it 2 pounds with the stones or without?
Hi Kari. It’s with the stones.
Can dried apricots be used in making the jam?
Hi Ramon, I have never tried using dried fruits to make any jam, so I am afraid I can’t help you. If you (or any of our readers) give it a go, please let us know!
Made this yesterday and was so easy and yummy.
I was wondering if you’ve tried making this in an instant pot and what the instructions would be.
I haven’t tried making this jam in my IP but I have a recipe for mixed berry jam there and also Instant pot peach jam recipe coming soon :).
Excellent and easy recipe. My grandmother made a tart apricot jam and this tastes the same. Thank you for your post.
You are welcome, Beverly!
This recipe turned out fantastic!!! I sprinkled a bit of cinnamon and nutmeg and put a little vanilla. it is awesome! thank you for this recipe.
Yay! That’s good to hear, Roxie :)
Hi – I live in the southwest any considering adding jalepenos or another pepper to a batch – curious if you have any suggestions? I’m thinking of mincing the peppers and just including in the cook down of the apricots? I’m super psyched to find this low sugar recipe and will make my first non-pepper version tomorrow!
Hi Sarah! I have never tried adding any peppers to this but I love the idea. Please let us know if you have already tried it yourself. Thank you :)
Super delicious and so easy to make! Thank you for sharing.
You are welcome, April!
I used your recipe and it was delicious. It was my first attempt at making jam and was thrilled with the result. My neighbor just gave me peaches from her tree and I was wondering if I can use the same recipe substituting the peaches… If I recall correctly my grandmother peeled the peaches first. Thanks
Hi Celeste. Sorry to overlook your comment… You can definitely use peaches and you don’t need to peel them. Either cook them long enough so the peel kind of dissolves (that’s what my mom does) itself or you could run it trough a sieve if not happy with the texture. Hope this helps.
Hey thank you for sharing this recipe. I have question, wont adding lime juice turn the jam bitter?
Hi Sree, adding lemon juice will not turn the jam bitter. It is important to add the juice because it helps the jam set.
Sorry if this is a stupid question, but how much water is added? I saw a previous commenter/reviewer had said they omitted the water – what would one use in place of the water (just out of curiosity)?
Hi Melissa. I add the water so that the fruit doesn’t stick to the bottom right away – just to make my life a bit easier. However, the water can be completely omitted as the fruits will release their juices (if you don’t use water, please make sure to watch the apricots all the time and be stirring so that they won’t stick to the pot or won’t get burnt). I usually eyeball it, so try with a half cup, if you decide to use the water.
Sooo so good. Turned out perfectly. Lower sugar = greater apricot flavour… Thank you for this recipe, Julia!
I am so delighted to hear you like it, Joanne! Thanks for your feedback :)
Hi! Just wanting to know about how many Apricots makes 2 LB’s? Love your recipe and it seams so easy. My daughter has an Apricot tree that grows over her wall from her neighbors and every year they all go to waste.(except the ones we eat) So this year I told her and my husband I would look up a recipe to preserve some or make Pie or Empanada’s. Thank you!!!
Hi Amalia! I am afraid I can’t tell you this as apricots come in different sizes. Don’t be afraid to make the jam though.It could be about 3-4 cups (without stones) but not sure. It’s better to measure them in pounds or grams as I don’t recommend using less sugar than stated in this recipe. Happy jam making! :)
I love apricot jam! I didn’t know apricots were low in pectin. I learned something!!!
Apricot jam is delicious, isn’t it? :)
Awesome recipe, love it, I always reduce the sugar input in my homemade jams but you went farther than me, will try your recipe next time! :)
:) Thanks, Patty. Yes, I did reduce the sugar but if you feel that the apricots are not sweet enough, simply increase the amount :)
I have been wanting to make my own jam, and apricots remind me of my grandparents. They always had a bowl of them in the kitchen. I need to make this!
I hope you will give it a go! If you do, let me know what you think. :)
Made it today, this was my first time ever making jam. I omitted the water, it turned out fantastic! Thank you :)
Great to hear that, Linda! Enjoy! :)
yummy, this would be excellent as a glaze on a chocolate cake. Homemade jam is the best
Oooh yes! You are absolutely right! :)
De-LISH! I almost always use less sugar than called for in recipes! This apricot jam reminds me of my grandmother as she loved making jams, especially apricot. Great recipe!
Thank you, Elaine! I remember my grandmother making jams as well. Great memories.