Easy Apricot Jam Recipe (Pectin-Free)
Make this easy homemade apricot jam with just 3 ingredients! This pectin-free apricot jam recipe is sweet, fruity, and perfect for preserving fresh summer apricots. Naturally gluten-free and vegan too.
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My Love for Homemade Jams
My family and I visited a farm during a trip to New Zealand back when I was a little girl, and I remember waking up at the farm and being served a big pot of piping hot English breakfast tea, alongside freshly baked bread and homemade jam.
Since then, I’ve been obsessed with anytime homemade, from homemade bread (which I can’t stop baking!), and of course, homemade jams and marmalades.
From easy plum jam to strawberry jam, to kumquat marmalade, and even fig jam – I just really enjoy the process of making my own jams at home.
Stone Fruit Season is Here
Now that it’s summer (which means that stone fruit season is here!), there is an abundance of stone fruit everywhere we go. There are peaches (to make peach cobbler!), plums (to eat straight plucked off the tree or made into delicious plum jam), nectarines, and plenty of delicious apricots.
Naturally, each time summer rolls around, it means time to make a few jars of jam. And this time, to take advantage of apricot season, we’re making an easy apricot jam recipe that’s bursting with intense apricot flavor.
Homemade Apricot Jam
Homemade apricot jam is surprisingly easy to make with just fresh apricots, sugar, and lemon juice. Because apricots contain natural pectin, this simple recipe thickens naturally without added pectin while delivering a bright, fruity flavor.
Perfect for beginners, this small-batch apricot jam can be enjoyed on toast, stirred into yogurt, used in baking, or preserved to enjoy the taste of summer all year long.
Why You’ll Love This Recipe:
- Simple Ingredients: We only need 3 simple ingredients for this homemade apricot preserves recipe, all of which are easily found at the local grocery store!
- Super Simple: Even if this is your first time making homemade jam, don’t worry! This easy homemade apricot jam recipe is really as simple as it sounds – all you need are literally three simple ingredients and less than an hour of hands-on time.
- Why You Don’t Need to Add Pectin: In this jam recipe, we don’t need pectin to create the gel-like consistency we love about jams. As apricots naturally contain pectin, plus combined with sugar and lemon juice to help with the jam thicken as it cools, resulting in a spreadable jam without needing additional pectin.
- Totally Gluten-Free, Dairy-Free, Vegan: Best of all, this healthy apricot jam recipe is naturally gluten-free, dairy-free, and vegan but honestly it’s so rich and good that no one would care!
Ingredients You’ll Need:
Here’s a quick visual overview of the ingredients you’ll need for this homemade apricot jam recipe.
(For exact quantities, please scroll down to the printable recipe card at the bottom of the post.)
Recipe Notes + Substitutions:
- Apricots: Since this is an apricot jam recipe, apricots are the star. However, if apricots are not available, feel free to use other stone fruits such as plums or peaches in equal quantities as you prefer.
- Sugar: I used granulated white sugar, but you can also use light brown sugar if you prefer. You may use a little less sugar, but I do not recommend omitting the sugar completely as it not only sweetens the recipe, but also plays a crucial role in binding the pectins and acids from the fruit to create the jam gel structure. Sugar also acts as a preservative and prevents mold from growing.
- Lemon Juice: I highly recommend using fresh lemon juice for the best flavor, but if you only have bottled lemon juice, that will work too. For best results, don’t skip adding lemon juice because the acidity of the lemon juice helps to set the jam and prevents it from becoming runny.
How to Make Apricot Jam (Step by Step):
Wash, Dry and Cut the Apricots: Wash and then dry the apricots. Slice the apricots into halves to remove the stones before cutting them into smaller pieces.
Combine Ingredients in Pot: Combine diced apricots, sugar and lemon juice in a large pot, Dutch oven, or large saucepan and bring to a boil.
Simmer, Stir and Mash: Reduce heat to low and let ingredients simmer for the next 30 minutes, stirring occasionally and mashing the fruit as it cooks.
Let Cool: Once the fruit reaches a thick jam-like consistency, switch off the heat. Let the apricot jam stand for at least 10 minutes in the pot.
Transfer to Jars: Once cooled, spoon the jam into sterilized glass jars and cover.
Dish by Dish Tips
- Best Apricots for Jam: I recommend using ripe apricots which will provide maximum sweetness and flavor (just make sure not to choose bruised or overly soft apricots). Adding a few underripe apricots can help increase the amount of natural pectin and helps the jam in setting.
- Don’t Skip the Lemon Juice: Since we are not using added pectin to set the jam, make sure you don’t skip the lemon juice, which is required because the acidity of the lemon juice helps to bind the ingredients and create the gel-like consistency we love about jam.
- Use Sterilized Glass Jars: Make sure to sterilize your glass jars before storing the apricot preserves to prevent any bacteria or mold from growing (which will cause the jam to spoil).
How to Tell When Apricot Jam is Ready (Using the Frozen Plate Test):
We can easily check the readiness of the jam using a homemade test called the “Frozen Plate Test”.
This involves placing a plate in the freezer before cooking the jam. Once the jam is cooked, place a small spoonful of apricot preserves onto the frozen plate and wait 30 sections. Then push the jam gently with your finger, if the jam wrinkles slightly and doesn’t immediately run back together, it’s ready.
Recipe FAQs:
Store the apricot marmalade in jars for up to a year in a cool place away from direct sunlight. Once opened, store the jam in the refrigerator for up to 3 months.
I personally like using fresh lemon juice because I almost always have a bunch of fresh lemons on hand. However, you may also use bottled lemon juice if that’s what you have.
No, it is not necessary to peel the apricots before canning. Just make sure to wash them clean before coring and cutting the apricots into small pieces.
What to Eat With Apricot Jam
I recommend you eating this delicious apricot jelly with any of our favorite homemade bread recipes:
- Soft, Fluffy Gluten-Free White Bread (Dairy-Free)
- Soft Buckwheat Bread (Gluten-Free, Dairy-Free)
- Fluffy Brown Rice Bread (Gluten-Free, Dairy-Free)
- Tender Sorghum Bread (Gluten-Free, Dairy-Free)
- Easy Gluten-Free No Knead Bread (Dairy-Free)
- Fluffy Low-Carb Buns (Gluten-Free, Paleo, Keto)
- Low-Carb Almond Flour Bread (Gluten-Free, Paleo)
- Low-Carb Coconut Flour Bread (Gluten-Free, Paleo)
Other Homemade Jam Recipes You’ll Love:
- Easy Plum Jam (Gluten-Free, Vegan)
- Mixed Berry Jam (Gluten-free, Vegan)
- Strawberry Chia Seed Jam (Gluten-Free, Vegan)
- Strawberry Jam (Gluten-Free, Vegan)
- Easy Kumquat Marmalade (Gluten-Free, Vegan)
- Homemade Fig Jam (Gluten-Free, Vegan)
- Homemade Peach Jam (Gluen-Free, Vegan)
- Homemade Strawberry Jam (Gluten-Free, Vegan)
- Homemade Grapefruit Marmalade (Gluten-Free, Vegan)
Spring/Summer Recipes to Try:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Apricot Jam Recipe (Gluten-free, Vegan, Pectin-Free)
- Total Time: 50 minutes
- Yield: 2 16oz jars 1x
- Diet: Gluten Free
Description
This easy apricot jam recipe is made with just 3 simple ingredients and is ready in under an hour! Perfect for spreading on homemade bread or English muffins for breakfast, drizzling over homemade yogurt or ice cream, or even eating it by the spoonful, this homemade apricot jam is totally gluten-free, vegan, and pectin-free. Learn how to make apricot jam at home today!
Ingredients
- 2 pounds fresh apricots
- 2 cups sugar
- 1 1/2 tablespoons lemon juice
Instructions
- Wash, Dry and Cut the Apricots: Wash and then dry the apricots. Slice the apricots into halves to remove the stones before cutting them into smaller pieces.
- Combine Ingredients in Pot: Combine diced apricots, sugar and lemon juice in a large pot, Dutch oven, or large saucepan and bring to a boil.
- Simmer, Stir and Mash: Reduce heat to low and let ingredients simmer for the next 30 minutes, stirring occasionally and mashing the fruit as it cooks.
- Let Cool and Transfer to Jars: Once the fruit reaches a thick jam-like consistency, switch off the heat. Let the apricot jam stand for at least 10 minutes in the pot before spooning the jam into sterilized glass jars and covering.
Notes
Apricots: Since this is an apricot jam recipe, apricots are the star. However, feel free to use other stone fruits such as plums or peaches in equal quantities as you prefer.
Sugar: I used granulated white sugar, but you can also use light brown sugar if you prefer. I do not recommend omitting the sugar as it not only sweetens the recipe, but also plays a crucial role in binding the pectins and acids from the fruit to create the jam gel structure. Sugar also acts as a preservative and prevents mold from growing.
Lemon Juice: I highly recommend using fresh lemon juice for the best flavor, but if you only have bottled lemon juice, that will work too. Don’t skip adding lemon juice because the acidity of the lemon juice helps to set the jam and prevents it from becoming runny.
Use Sterilized Glass Jars: Make sure to sterilize your glass jars before storing your jam to prevent any bacteria or mold from growing (which will cause the jam to spoil).
Storing: Store the jam in jars for up to a year in a cool place away from direct sunlight. Once opened, store the jam in the refrigerator for up to 3 months.
This recipe was originally published in Nov 2016 but has since been republished to include clearer instructions, ingredients notes, and process shots.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Jam
- Method: Stovetop
- Cuisine: American
Just made this! It is super easy and super delicious! thank you!
Hi Deanne, so happy to hear that you enjoyed this apricot jam! Happy canning, and hope to see you around the blog again sometime soon!
Easy and yummy as advertised! Thank you 🙏🏼
YAY! So happy to hear that Leslie!
I made this jam and it taste really good but it didn’t set up real firm. I followed your directions but it just didn’t get firm. Is there something else I can do to make it firmer. Thank you.
Hi Nikki! If you want it more firm, cook the jam a little longer so you evaporate more of the water content 🙂
I don’t see any mention of water bathing? All my other jams have to be water bathed. Mine is cooking now. I can’t wait!!
No water bathing needed! Hope you enjoyed this apricot jam dear!
I don’t see any mention of peeling the apricots.?
Hi Kim! No peeling needed 🙂 Just wash the apricots clean before cutting them!
Thanks Felicia for refreshing us by re-publishing this recipe again to salivate our tastebuds. I am reminded that I need to replenish this tantalising jam in my fridge.
With much love from us in SG,
Mum
Can I use dried apricots? Maybe just pre-soak them? Have a whole bunch I need to use up, somehow!
Hi!
I don’t see why not. Just note that dried apricots tend to be much sweeter than fresh apricots, so you might want to reduce the amount of sugar used in the recipe (this will totally depend on your preference)!
Hope this helps, and see you on the blog again sometime soon!
Thank you Felicia.
This is a super simple and well-loved jam that goes pretty well with all or any kinds of bread or crackers. A great home-made item to have available in every pantry to make tea-time a great refreshment break from the daily grinds.
I was also attracted to the well-taken photos of your bottled apricot jam that I could imagine you enjoying your jam with your freshly baked bread . Yum…yum!
I love you, darling!
Mum
Hi mummy, yes, this jam really goes well with everything! 🙂 Love you lots too!!
Happy birthday! May the new year be even more wonderful than this one. Good to know you are doing well – keep having the passion and the courage to try new things that you now already have in spades!
Thank you Sin yee!
Love your photos! So resplendent, just like the photographer!
Awwww thank you sweetie!! <3
Hi Felicia,
I really like your attitude of gratitude for 2016 and posssitivity in welcoming the fast approaching 2017.
Everyday is a good day to celebrate life. In two days time you will have a better reason to do so because it is your special day – your Birthday!!!
Blessed Birthday ! May the favours and blessings of God be upon you now and always!.
Cheers with love,
Mum
Thank you mummy. Love you lots!