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.
Course: Condiment
Cuisine: American, International
Keyword: Apricot Jam Recipe, Homemade Apricot Jam, Low Sugar Jam
Nutrition Facts
Small Batch Low Sugar Apricot Jam
Serving Size
1 tbsp
Amount per Serving
Calories
53
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
1
mg
0
%
Potassium
105
mg
3
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
1
g
2
%
Vitamin A
760
IU
15
%
Vitamin C
5
mg
6
%
Calcium
5
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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