Perfect Apricot Jam

…without pectin.

 Mmmmmm….toast and jam makes me really happy.

I had to take a break from packing and painting and weed killing because some things…like apricots, just won’t wait. At the risk of losing them all, I decided to just drop everything and make some jam in my cute little kitchen.

I wasn’t positive that I even had everything that I needed because I’m still living in one house while working on the other, and I don’t have my kitchen totally set up yet.

As it turns out, I found what I needed. I also found a very simple recipe without pectin, that–short of burning the whole pot to a crisp–promised to be pretty much fool-proof. My kind of recipe.

So, you start with 8 cups of washed, pitted, and chopped apricots. 

 Mush them around a bit with a potato masher. You don’t have to go crazy with this part–just smash them enough that you release a fair amount of the natural juices.

Add 1/4 cup of lemon juice. I used bottled juice–but if you have fresh lemons, you can use them. Either way should be fine.

Now add 6 cups of sugar to a nice, deep sauce pan. Stir in the apricots and mix it well.

Bring to a boil over medium high heat, stirring occasionally until the sugar dissolves. Once the mixture reaches a rolling boil, continue cooking for about 30-40 minutes. Keep checking on it and stirring so that it doesn’t stick to the pan and scorch.

When it starts getting really foamy, I always add about a teaspoon and a half of butter–which usually calms it all down. You don’t have to do that–it’s just what I do.

Now I should have a lovely picture of pouring the beautiful jam into the jars, but since I was alone in the house, taking pictures of that process seemed like a good way to land in the emergency room.  SO…

you’ll have to believe me when I tell you that I poured the jam in the hot, clean jars and processed them in the boiling water canner for 10 minutes.

Here’s my proof. That and…


Gr Signature

5.0 from 2 reviews
Perfect Apricot Jam--Without Pectin
: 5 pints
  • 8 cups chopped apricots
  • ¼ cup lemon juice
  • 6 cups sugar
  • 5 pint jars, lids and rings
  1. Mash the apricots lightly.
  2. Add lemon juice and sugar.
  3. Bring mixture to a boil, stirring to dissolve sugar.
  4. Once it reaches a rolling boil, continue boiling for about 30-40 minutes.
  5. Remove from heat and pour into clean, hot jars.
  6. Process in a boiling water canner for 10 minutes.
  7. Let set for a few hours until cans seal
  8. :]

8 Replies to “Perfect Apricot Jam”

  1. That looks delicious, easy to make, and something that reminds me of watching you make jams growing up. I love seeing you cook in your new little place. Makes me happy!

  2. yUUUm!!! Thanks for sharing all that yummy-ness with me! 🙂 It definitely tastes as good as it looks. Now then, I need to know more about the boiling water canner because I’m going to be buried in peaches soon. 😉

  3. Delish but way too much sugar! I made it with only 2 cups of sugar and that was plenty sweet enough for my taste buds 🙂

  4. I used 5 cups of sugar and boiled for almost one hour

    Super Apricot Jam! Takes me about 4-5 hours to do a batch from start to finish….but sooooo worth it!

Leave a Reply

Your email address will not be published. Required fields are marked *