Small Batch Organic Apricot Jam Without Pectin
Apricot season is still going off. And if you've stocked up on too many apricots and have some going soft, the best thing to do is make this Small Batch Organic Apricot Jam Without Pectin!
If you're looking for more apricot recipes, check out some of my other favorites like my Apricot Cheesecake Tart, Eggless Mini Apricot Pies, or Apricot Thumbprint Cookies.
A Quick Look At The Recipe
- Recipe Name: Small Batch Organic Apricot Jam Without Pectin
- Ready In: 15 minutes
- Makes: 6 ounces
- Main Ingredients: apricots, cane sugar, lemon
- Flavor Profile: sweet apricot
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: homemade apricot jam to use on toast, scones, bagels and more
Summarize & Save This Content On
Why You'll Love This Recipe
- Use Ugly Fruit: When you have bruised fruit or fruit that is starting to go bad, then making homemade jam is the perfect solution for it. Because you are going to cook down the fruit and mash it up, it doesn't matter if it's bruised or a little soft. Where if you were going to eat it, then it wouldn't be as enjoyable. So that makes it perfect for jam!
- Easy AF: This Organic Apricot Jam is so simple to make, you only need 3 ingredients: apricots, sugar, and lemon juice. This cooks over the stovetop in about 15 minutes, that's probably less time than it takes you to run to the store!
- Use on Everything: This homemade Apricot Jam can be used as a filling inside cakes, in crumb bars, thumbprint cookies, and of course as a topping for toast, scones or pastries. This Organic Apricot Jam will elevate anything that you top it with!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is the difference between jam, jelly, and preserves?
- Ingredients
- What makes this organic apricot jam ‘organic’?
- Tips for Small Batch Organic Apricot Jam Without Pectin
- How to Make Small Batch Organic Apricot Jam Without Pectin
- Recipe FAQ’s
- Ways to Use Homemade Apricot Jam
- More Toast Topper Recipes
- Small Batch Organic Apricot Jam Without Pectin
- The Bake Shop
What is the difference between jam, jelly, and preserves?
All three are made up of fruit and sugar to create a sweet spread you can use on toast or in baked goods, but the consistency of them is all different. So, I will break it down for you (pun intended).
Jelly is the most smooth and is made from fruit juice, which is how it achieves its smooth consistency. Jam is made from crushed or chopped fruit. And preserves are made from chunks of fruit, therefore leaving more pieces of fruit in the finished product.
I usually make preserves or jam, as those are easy to make with fresh fruit on hand and less effort. I decided to make homemade Apricot Jam today because I didn't want super large pieces in it (as would have been the case with preserves) as I want to make The Best Jam Thumbprint Cookie Recipe using apricot jam!
Ingredients
- Apricots: I use organic apricots, be sure to pit them. No need to peel them.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar and has a more natural sweet flavor.
- Lemon: Adding a little bit of lemon juice to homemade jam helps preserve it. If you don't have this, you can skip it, but your jam will not last as long.
*For a full list of ingredients and measurements, visit the recipe card below.
What makes this organic apricot jam ‘organic’?
- Organic apricots means that the fruit is grown organically without the use of GMOs
- Organic cane sugar is less processed than granulated white sugar, making it more flavorful on top of being a more natural sweetener
- No pectin, no preservatives, no artificial anything
- I use the whole fruit (don't peel the skins) ensuring nothing is wasted and everything part of the fruit is enjoyed
Tips for Small Batch Organic Apricot Jam Without Pectin
- You don't need to peel apricots.
- You can use lemon juice from a bottle, it does not have to be fresh.
- This recipe makes about 6 to 8 ounces, which is one jar. You can double or triple the recipe if you want to make more jars.
- Be sure to store homemade apricot jam in an airtight container like a glass jar in the fridge.
How to Make Small Batch Organic Apricot Jam Without Pectin
- Pit, slice and chop apricots into small pieces. Add to a 2-quart pot.
- Add the cane sugar and lemon juice.
- Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally. Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. I test this by running the spatula down the middle of the pot and making sure the jam doesn't run back into the opening right away.
- Transfer to a glass jar and let cool to room temperature. Then store in the fridge for up to 2 weeks. (If you didn't add the lemon juice, it may only last 1 week!).
Recipe FAQ's
Apricots naturally contain pectin and the lemon juice will help activate it. So, you don't need to add it in.
No, you don't need to peel the apricots.
The lemon juice is used in low acidic fruits to help set the jam. Because apricots are a low acidic fruit, the lemon juice will help set this jam up so it doesn't fall out of thumbprint cookies, or run off your toast, and is a nice spreadable consistency. Basically — science.
If we're being honest – I have made jam with low acidic fruits before with no lemon juice and as long as you cook them down enough, they will be fine! But, there is another reason for the lemon juice, one that I think is even more important than texture. The lemon juice will act as a natural preservative and prevent bacteria from growing, therefore allowing you to keep your jam longer in the fridge.
But, hey, I'm all about transparency. And have I made jam before without lemon juice? Yes. Was it fine? Yes. Have I also made jam without lemon juice and then found it moldy in the fridge? Also yes. If you're going to eat all this amazing Apricot Jam within a day or two, and you cook it down enough, lemon juice isn't needed in my opinion. If you're going to make this Apricot Jam and gift it to your neighbor, you should definitely add the lemon juice!
Yes, you can do this if you prefer! If using frozen, you don't need to thaw them completely as that excess moisture will just cook off.
Yes, if you want larger pieces of fruit just cut the apricots into bigger pieces and don't mash it up as much when cooking.
Sugar is key in jam as it helps create the texture and makes jam sticky and spreadable (and delicious). A small reduction may work, but doing a lot may alter the consistency of the jam. I haven't tested this, so I would proceed with caution. There is a small amount of sugar in here already, I would not recommend removing it.
When it's reduced and is thick. I like to use the spatula test. This is where I run a spatula through the jam and if it doesn't flow right back into open space in the pot, then it's done.
If your jam isn't thick or set, then it wasn't cooked long enough. Be sure to cook it down until it's thick.
If you didn't cook it long enough, then it can be runny. Since we're not adding an thickening agent here and just relying on the natural pectin in the fruit, you do need to reduce it down and cook until thick.
It's delicious on toast, bagels, waffles and pancakes. You can also use it on a peanut butter or almond butter sandwich. Enjoy it on top of ice cream or frozen yogurt. Swirl it into smoothies or smoothie bowls. You can add dollops on top of frosting and swirl it around for a pretty finish on a single layer snack cake. Use it as a filling for layer cakes or cupcakes. There's so many ways to enjoy!
Homemade jam is best stored in an airtight glass container in the fridge.
This will last for up to 2 weeks in the fridge.
This jam does need to be stored in the fridge as we are not canning here. Though, if you would like to do the canning steps, you can do that too.
Ways to Use Homemade Apricot Jam
- Use this as a toast topper on Homemade Sesame Bagels, Lemon Rosemary Sourdough Bread, or Sourdough Discard Whole Wheat Sandwich Bread.
- Use this inside thumbprint cookies, try The Best Jam Thumbprint Cookie Recipe!
- Try this jam as a swirl in frosting on cakes. Try it with Vanilla Buttermilk Sheet Cake with Vanilla Frosting. Just drop dollops on top of the frosting and use the back of a spoon and swirl it around.
- If you like filled cupcakes, try filling Simple Vanilla Cupcakes with this apricot jam! Use Ateco tip #808 and use it as a press to press out the center of the baked cupcakes (once cooled, of course). Then fill with jam and add the frosting on top.
- Add on top of Eggless Sourdough Waffles or Homemade Buttermilk Pancakes.
More Toast Topper Recipes
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Small Batch Organic Apricot Jam Without Pectin
Equipment
- Digital Food Scale
- Small Pot
- Spatula
Ingredients
- 226 grams apricots pitted and diced
- 57 grams cane sugar
- ½ teaspoon lemon juice
Instructions
- Pit, slice and chop apricots into small pieces. Add to a 2-quart pot.
- Add the cane sugar and lemon juice.
- Cook over medium heat until the sugar has dissolved.
- Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally. Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. I test this by running the spatula down the middle of the pot and making sure the jam doesn't run back into the opening right away.
- Transfer to a glass jar and let cool to room temperature. Then store in the fridge for up to 2 weeks. (If you didn't add the lemon juice, it may only last 1 week!).
Notes
- You don't need to peel apricots.
- You can use lemon juice from a bottle, it does not have to be fresh.
- This recipe makes about 6 to 8 ounces, which is one jar. You can double or triple the recipe if you want to make more jars.
- Be sure to store homemade apricot jam in an airtight container like a glass jar in the fridge.
- High Altitude — Follow the recipe as noted.
Nutrition
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This light and sweet jam is a must make during apricot season. It’s perfect on toast, waffles and in thumbprint cookies!