Homemade Apricot Jam Recipe
This Apricot Jam (no pectin) is super easy to make. It’s perfectly sweetened and delicious! Once you start making homemade jam there is no turn back!
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About this recipe
This homemade apricot jam is super fresh and delicious. It’s the best way to take advantage of the apricot season. For more jam recipes you can’t miss this amazing strawberry ginger jam.
No pectin and it’s super easy to make. Once you start making homemade jam there is no turn back.
Ingredients
The main ingredients of this recipe are:
- Apricots: fresh rip apricots.
- Sugar: white granulated sugar you can also use brown sugar.
- Lemon: fresh lemon juice.
How to make Apricot Marmalade (no pectin)
Wash the apricots well, cut them in half, and remove the pit. Cut them into quarters.
Place the apricots, sugar, and lemon juice in a deep saucepan. Let rest for one or two hours to release the juice.
Heat over med-high, stirring, and bring mixture to a rolling boil. Lower the heat and cook for approximately 50 minutes.
Stir frequently until the jam is thickened and has the desired consistency. Keep in mind that the jam continues to thicken when it cools.
Transfer to a jar while still hot.
Storing
Place the jam in sterilized jars. How to sterilize jars? Place the jars and lids in a deep saucepan and cover completely with cold water (at least 1 inch above them). They should simmer for at least 10 minutes. Remove with tongs and place on a tray. Dry well, air-dry or pat dry, with a clean paper towel, and set aside.
How to regenerate a jam?
It happens to all of us that we have an old jar of jam in the fridge, which crystallized and lost consistency. To recover it, in a deep saucepan pour a little water, and add the jam and drops of lemon juice. Heat over the minimum, stirring with a wooden spoon, until the jam regains consistency.
Homemade Apricot Marmalade
Ingredients
- 2.65 lbs apricots (1.200gr)
- 3 and 1/2 cup granulated sugar
- 1 lemon juice
Instructions
- Wash the apricots well, cut them in half, and remove the pit. Cut them into quarters.
- Place the apricots, sugar, and lemon juice in a deep saucepan. Let rest for one or two hours to release the juice.
- Heat over med-high, stirring, and bring mixture to a rolling boil. Lower the heat and cook for approximately 50 minutes.
- Stir frequently until the jam is thickened and has the desired consistency. Keep in mind that the jam continues to thicken when it cools.
- Transfer to a jar while still hot.
