Small Batch Organic Apricot Jam Without Pectin
Learn how to make this easy small batch organic Apricot Jam recipe without pectin. You can use this homemade Apricot Jam on toast, waffles, in cookies, or cakes!
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
Tips
- 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
Calories: 55kcalCarbohydrates: 14gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 0.5mgPotassium: 98mgFiber: 1gSugar: 13gVitamin A: 725IUVitamin C: 4mgCalcium: 5mgIron: 0.2mg
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