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 have been making apricot jam from my apricot tree for over 20 years. This year’s crop (2022) was less, so this small batch recipe was a perfect answer.
The directions are excellent, straight forward and easy to understand.
Thank you
Thank you for finding time to leave a feedback, Cheryl! Happy preserving! :)
Congratulations. Simple recipe. Works as described. Delicious product. My first time making preserves/jam. Making the second batch today. 82 years old. It ain’t over ‘til it’s over. :)
Thank you for your feedback, Don. I am glad to hear you liked the recipe. Happy preserving :)!
This recipe is super easy make and the instructions are great to follow.
Tastes great as well.
Will this receipt work just as well for marmalade jam?
Hi Jill. Thank you for your comment. I haven’t made a marmalade jam so can’t say. Sorry!
This is the second year I’m making Apricot Jam from this recipe. It was so good last year and lasted until now when the new crop of apricots are ready. I am in the (very) fortunate position of having my own apricot tree in the garden (Crete, Greece) so as my fruit was perfectly ripe and juicy I omitted the water. Delicious, thanks for sharing.
That’s so good to hear, Claire. Thank you for your comment!
This is a great recipe but my jam ends up oxidizing and turning brown on the top. Do you know why this happens and how we can avoid this in the future? Thanks so much.
Hi Seth. I have never had such problem so not sure what the solution is here. Sorry about that!
Do you have a recipe that uses another fruit as the sweetener instead of granulated sugar?
Hi Kay. I am afraid I don’t. The sugar does not act as a sweetener only. It also preserves the jam and keeps it from spoiling. Now that being said, if you make it for freezer, I would say you could try experimenting. Strawberries should work great with apricots.
Thanks for the recipe easy to follow , just making some now 😀👍
Enjoy! :)
This recipe for apricot preserves sounds just the thing for me.
I like how simple it is and clearly written.
I’m making some tonight, thank you kindly.
Recipe worked exactly as advertised. Delicious! (I hadn’t made apricot jam since 1985, but I had a couple of pounds of apricots which would have gone bad if not for this awesome recipe. Keep up the good work.
That’s great Steve! Thank you so much for your feedback! :)
This is a great recipe! It is simple and has great flavor! I have made 2 batches and we have gone through it quickly! I am definitely saving this recipe for future apricot harvests!
Yay! :)
I’ve been making jams and chutneys for years. I cheat a bit. I sterilize my jars by putting them in a cold oven and bringing it up to 250 degrees for about fifteen minutes. Then once the jars are filled and the lids are on either put them in a water bath or back in the oven. This method works very well.
My jam never thickened up. It’s runny. How can I fix it?
Hi Diane. The longer it cooks the thicker the jam gets. Also, it thickens more when it sets (in jars). Did you use regular sugar and lemon juice? Once you jarred the jam, it is not possible to fix it.
Great recipe for Apricots! I had a bunch that I pulled off my tree that had been munched on by birds so i started with a lot and cut off bad parts. I adjusted for the sugar and added a couple of spices that always work for my jams: a touch 1/2 tea. gr ginger and the same of cinnamon. My hubby was excited to see the new batch come out excellent! He loves pb&j’s with this jam.
Thanks so much for finding time to leave the feedback and for letting our readers know your additions to this recipe!
Followed the directions and it came out perfect! Chilled plate👍👍👍! My fruit was organic u pick, so this low sugar recipe was exactly what I was looking for. Thank you!
You are welcome! :)
It’s really nice to see low-sugar recipes…too much in commercially prepared jam and food in general.
Excellent and easy recipe. A little tart but that’s easily fixed. Made a double batch, stored in freezer bags and froze. Takes up less space. Good for the whole summer.
Thank you
Delicious
Thanks for your feedback!
Great recipe. I added in shredded basil at end. Umm, apricot-basil jam!
What an interesting flavor combo! Thanks for the feedback, Mary!
If prepared as stated in recipe, is the jam shelf stable? If so how long?
Hi Jennifer. It should be shelf stable for a few months (up to 3-4). However, because it contains less sugar, it is best to consume it quicker than your classic jam. That is why it is also a small batch recipe.
Easy… thank you