Must I Use Fresh Lemon Juice?

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.

Do You Peel Apricots Before Canning?

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.

Easy Apricot Jam Recipe (Gluten-free, Vegan, Pectin-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

Units Scale

2 pounds fresh apricots
2 cups sugar
1 1/2 tablespoons lemon juice

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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