This apricot jam recipe is a simple and easy way to preserve ripe, sweet apricots at their prime without the use of any refined sugar.
Normally, most jam recipes rely on table sugar to help bind the fruit together and turn it into the sticky sweet substance that jam is. For this apricot jam recipe, we use a type of pectin that excludes the need for sugar. You can find this pectin at many standard grocery stores next to other pectin products.
To make this apricot jam, you’ll also want to use the best apricots you can get your hands on since the apricots are truly the star ingredient here in this recipe. With the addition of pectin, lemon juice, and some pure apple juice, you’ll be able to create a lovely homemade apricot jam.
If you have a canning kit at home, then you can sterilize your jam jars, fill them with the apricot jam, then can them properly so that the jam lasts for a year or two. Otherwise, you can simply fill a jar with this apricot jam, refrigerate it, and enjoy it for about a week.
You can also freeze the jam in freezer-friendly containers to enjoy a few months later if you can’t consume all of the jam within a week. Just make sure you label and date your frozen jam so that you know how long it’s been sitting in the freezer.