Apricot Jam

5 from 1 vote

Learn to make the best apricot jam using less sugar than store bought options! I use honey or maple syrup (maple is my fav!). Both result in a lightly sweet, vibrant fruit flavor. I recommend using pectin, but see notes for how to make jam without pectin.

Prep Time20

Cook Time20

Total Time40

Course: Condiment

Cuisine: American

Servings: servings

Calories: 14kcal

Author: Michelle Miller

Equipment

8 half pint jars with new tops and screw bands
Sharp Induction Cooktop

Ingredients

4 pounds apricots
1/4 cup lemon juice
1/4 cup water
1 package low sugar pectin
1 cup maple syrup or honey

Instructions

Sterilize jars. Boil water in a large pot, and add jars for 5-10 minutes, then remove from the boiling water and set aside to use for jam.
Cut apricots and remove the pits. Cut larger apricots into quarters or 1/8ths. Smaller apricots can be cut into halves. Apricot skins have pectin and help the jam set, so don’t peel them.
Add the apricots, pectin, lemon juice and water into a large pot.
Bring the mixture to a low simmer over medium heat. Lower the temperature to medium low, and cover with a lid and cook on medium low heat for 20 minutes.
Remove the lid, and add the maple syrup or honey (or sugar). Use a potato masher to break up the fruit, or just stir as it breaks down naturally. Increase the heat to medium high, and bring the mixture to a rolling boil. If using pectin, boil the jam for 2-3 minutes, then turn it off. Allow to sit for 10 minutes prior to filling jam jars. If not using pectin, continue boiling the jam for 5-8 minutes over medium heat, until the jam has begun to thicken.
To ensure your jam will set, boil it until it hits 220º F. This temperature allows the sugar to dissolve. Alternately, freeze a plate prior to starting to make the jam. When it seems ready, put a spoonful on the cold plate. If it wrinkles when you touch it, it’s at the gel stage. If you tip the plate, and the jam slowly goes down the plate, it’s set. If it runs in a quick stream, it isn’t ready yet.
Use a funnel to fill the sterilized jars with hot jam.
Seal the jam jars with new lids and screw bands. Leave the jars of jam on the counter to cool and set. The jam should set in 1 day, but can take up to 2 days to set. See notes about what to do if your jam doesn’t set.

Video

Notes

HOW TO STORE JAM

Store sealed jars of jam in a cool, dark place, like a pantry or storeroom in a garage, for up to 1 year.

If a seal has popped or you didn’t seal the jars, store them in the refrigerator for 4-6 weeks.

HEAR POPPING SOUNDS?

While the jam is cooling and setting, you might hear the seals “pop”. This means the seals have popped and they aren’t forming an airtight connection with the jars.

This jam is still good! It will need to be store in the fridge. Use these jars of jam first. Jars with airtight seals can be stored at room temperature for 1 year.

HOW DO I MAKE MY APRICOT JAM THICKER?

If you wait 48 hours and your jam doesn’t set, try to:

Option 1: Empty jars back into a large pot, and bring to a boil over medium low heat. Allow to boil an additional 3-5 minutes before refilling the jars and re sealing them.

Option 2: When you’re ready to use the jam, open it, and add in 1-2 teaspoons of chia seeds. Stir them, and allow the jam to sit for at least an hour to thicken. This allows you to thicken jam as you use each jar, so you don’t have to open them and re seal them.

Nutrition