Apricot Jam without Pectin

4.75 from 8 votes

You will only need three ingredients to make this incredibly flavorful apricot jam without pectin.

Prep Time10

Cook Time1

Total Time1 10

Course: Preserves and Canning Recipes

Cuisine: Romanian

Servings: -5 jars

Calories: 1407kcal

Author: Adina

Steep apricots with sugar: Clean the apricots and remove the stones. Quarter the apricots and place them in a large, wide pot. Add the lemon juice and the sugar. Stir well and leave for 30 minutes.
4.5 lbs apricots/ 2 kg + 6 cups granulated sugar/ 1200 g + 1 lemon
Place a small saucer in the freezer.
Cook apricot jam: Turn on the heat and bring to a boil, uncovered and stirring often. Check the time when the jam starts to boil rapidly and cook the jam for about 30 to 40 minutes, stirring very often and always scratching the pan's bottom and the walls with the wooden spoon to make sure that the jam doesn't catch.
The cooking time greatly depends on the pot you are using. The pan should be large, more wide than tall. The jam should not come more than one-third up the side of the pan.
Test if the jam is ready by pouring one teaspoon of it into the saucer from the freezer. Let it for a few moments, then push your finger through the jam on the saucer. If it wrinkles and it doesn't flood back to fill in the gap, it is ready. When the jam is ready, it should have a slightly darker color, and the apricot pieces should be glossy. If the jam is not set yet, continue cooking for a further 2-3 minutes, then make the test again.
Blend the apricot jam with an immersion blender, or leave it as it is (Note 2).

Sterilize the jars and their lids while the jam is cooking. I needed four jars of about 400 ml/ 13.5 fl.oz, and I had a bit left over. It doesn't matter what size your jars are, use what you have, just make sure you sterilize enough of them. I always sterilize 2 or 3 more than I need, just to make sure I have enough ready.
Preheat the oven to 275°F/ 130°C. Wash the jars and the lids very thoroughly. Place the jars on a baking tray and put them in the oven for 20 minutes. In the meantime, boil the lids in a small pot full of water and drain in a colander.
Fill jam into jars: When the jam is ready, fill the jars directly and immediately place the lids on top. The jars should still be hot when you fill them with the hot jam; otherwise, you run the risk of the jars shattering (Note 2).
Use a jam funnel to fill the jars. Screw the lids on top and let the jam cool.

Can the jars: Place the filled jars in the prepared canner, submerging them under at least 1 inch of water. Bring the water to a boil over medium-high heat and process for 10 minutes (adjust the time based on the altitude of where you live) or according to the canner's instruction manual.
Cool jam completely: Remove the canner lid and let the jars sit for 5 minutes before removing them using canning jar tongs. Place them onto a clean kitchen towel and cool them undisturbed for 24 hours.
Check the seal once the jars are completely cool; the lid shouldn't pop when pressed. Place any jars that remained unsealed in the refrigerator and use them first.
Store the sealed apricot jam jars in a dark cool place; they will keep for at least one year. Store any opened jar in the refrigerator and consume it within 3-4 weeks.

Fruit: You can use peaches or nectarines to make this jam.
Protection: Protect your hands and lower arms when blending the jam; it is very hot. Make sure you don't touch the jars once they are filled with jam with your bare hands; they are hot!