Quick & Easy Apricot Jam Recipe (No Pectin)

Love Apricot Jam? This Quick & Easy Apricot Jam Recipe uses just 3 ingredients and no pectin. Apricots, granulated sugar, lemon juice and rind combine to create this fresh-tasting homemade jam with a zesty zing! 

Apricot Jam is a classic and perfect for a continental-style breakfast, a teatime treat, plus a host of culinary uses!

Background to this Apricot Jam

If you’ve been following my jam recipes for a while you’ll know that I don’t just decide to make a specific jam. Instead, I’m led by the season and any bargains or gluts of fruit that come my way.

As we’re at the height of the apricot season, I recently found half-price Rouge Cot apricots in my local supermarket. 

Hence, I bought a few punnets (tubs) and knew exactly where they were destined – a delicious apricot jam!

I’d never encountered this variety of apricots before and I believe it’s fairly new to the market. 

They have a beautiful red colour and a lovely flavour reminiscent of nectarines with a citrus aftertaste.

So hence this jam is reddish orange but if you use the more common orange apricots your jam will be more orange.

What makes this Apricot Jam Quick & Easy?

• No presoaking of the fruit, sugar, and lemon juice overnight.
• No blanching and peeling of apricots. The skins carry small amounts of natural pectin and are a good source of dietary fibre and vitamins so it’s logical to keep them.
• No precooking the apricots.

Why is there No Pectin in this Apricot Jam Recipe?

Apricots are low in pectin so I use lemon juice and half a lemon skin/rind. 

Lemon juice has no pectin in it but aids gel formation. Lemon rind/pith (and pips) are high in pectin and impart a zesty flavour.

So together they are a winning team in this delicious jam!

I used jam sugar with added pectin once but prefer the softer set and more concentrated fruit flavour you get without it. This is because you boil it for longer to reach the setting point.

I also like using lemons as they are completely natural, come with zero additives and are not an ultra-processed food, unlike commercially manufactured powdered pectin.

How to Make Quick & Easy Apricot Jam

Full instructions can be found in the Recipe Card at the bottom of the page.

Ingredients

• Fresh apricots, quartered – you want just ripe apricots that are firm with a bit of give in them. Not mushy overripe apricots.
• Granulated sugar (white sugar) – not jam sugar.
• Unwaxed fresh lemon – for the juice and rind which adds pectin to the jam as well as flavour.
• Water – from the tap.

Instructions

• Before you start put 2 – 3 saucers into the freezer and sterilise your jam jars (instructions in notes in Recipe Card).
• Add the chopped apricots, granulated sugar, lemon juice, lemon skin and water to a preserving pan or large pot.
• Place pan over low heat whilst stirring the apricot mixture with a wooden spoon until sugar dissolves.
• Then bring the pan to a rolling boil over high heat and time for 12 minutes. Or use a digital thermometer and boil until the temperature reaches 105°C/221°F.
• Test for set using the chilled plate test. Take the pan off the heat, place a few drops of jam onto a cold saucer and then put in the fridge for 30 seconds.
• Next, push a finger through the jam. It will wrinkle (gently pucker up) and form a gel when the setting point is reached. If not, boil the jam for another minute or two and repeat the test until the setting point is reached.
• Remove the lemon rind.
• Then pot up the hot apricot jam into hot jars. The best way is to use a ladle and jam funnel (clean jars are virtually guaranteed and you’ll avoid having to clean the rims of the jars).
• Screw on the lids immediately and allow the jam to cool at room temperature. Store in a dark, dry, cool place.

Is Apricot Jam Shelf Stable?

Yes, the sugar acts as a preservative. Jam is best eaten in the first 12 months for optimum colour and flavour but will be safe for many years.

How to Store Jam

Store unopened jam jars in a cool, dry, dark place (I keep mine in a cupboard in my garage). Once opened, store the jam in the fridge where it will keep for many months (be sure to use a clean spoon to dispense).

Can you Water Bath Easy Apricot Jam?

Yes, you can water bath this apricot jam if you prefer. You’ll need to follow the manufacturer’s instructions for your canning jars.    

Water bathing is not widely used in the UK or much of Europe for jam-making.

Can you Alter the Amount of Sugar?

​The standard ratio of sugar to fruit is 1:1 so if you like a sweeter jam you can add more sugar. 

I usually shave off some sugar from this ratio unless it’s for a tart fruit like rhubarb. 

How much sugar you use is up to you but I wouldn’t use any less sugar in this apricot jam recipe.

Just be aware that any changes will affect the time to reach the setting point so it’s best to use a digital thermometer.

Can you Double the Recipe?

I’ve become a fan of small batches of jam (this apricot jam recipe makes 4 – 5 190 ml jars) but you could easily double the recipe. 

I’d recommend using a digital thermometer to guide you on when to test for the setting point as it will take much longer.

​Is it Possible to make Smooth Apricot Jam?

As the apricot jam boils the chunks of fruit break up quite a bit. However, if you want smooth apricot jam, use a stick blender before bringing the jam to a rolling boil.

Uses for Simple Apricot Jam

• Spread on toast, sourdough bread, croissants (my favourite), bagels, scones, crumpets, English muffins, Scotch Pancakes, etc.
• Sandwich a layer cake together eg Victoria Sandwich.
• Mix into cake batter.
• Use in cookies eg Hallon Cookies.
• Sieve and heat to make a glaze for a fruit tart or flan. 
• Use in place of mango chutney in curried dishes eg in Chicken Fiesta.
• Swirl into yogurt, rice pudding, semolina pudding etc.
• Dollop onto vanilla ice cream, pancakes, etc.

More Stone Fruit Jam Recipes

Once you tried my easy apricot jam here are some more stone fruit recipes you should try:

• Peach & Apricot Jam (1st prize-winning)
• Easy Nectarine Jam
• Mirabelle Plum Jam
• Damson Jam
• Strawberry & Peach Jam
• Greengage Jam
• Sloe & Apple Jam
• Plum & Apple Jam
• Spiced Plum Jam

I’m sure you’ll love my homemade Quick & Easy Apricot Jam recipe as much as we do, so do give it a go! 

Meanwhile, I’m off to think about developing some more apricot preserves. You can’t have too many after all!

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Quick & Easy Apricot Jam Recipe (No Pectin)

This Quick & Easy Apricot Jam Recipe uses just 3 ingredients and no pectin. Apricots, granulated sugar, lemon juice and rind combine to create this fresh-tasting homemade jam with a zesty zing!

Course Preserve, teatime

Cuisine British

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 5 190 ml/ 6.5 fl oz jars (approx)

Author Camilla Hawkins

Equipment

• 1 Wooden chopping board
• 1 Paring knife
• 1 Digital scales
• 1 Preserving pan or stock pot
• 1 long wooden spoon
• 1 Digital thermometer (optional)
• 1 jam funnel
• 5 190 ml/ 6.5 fl oz jam jars and lids (or equivalent)

Ingredients

• 900 g apricots, just ripe (2 lbs) washed, stoned and quartered (whole weight)
• 750 g granulated sugar (3 ¾ cups)
• 2 tbsp freshly squeezed lemon juice plus ½ squeezed out unwaxed lemon rind
• 100 ml water (3.4 fl oz)

Instructions

• Start by sterilising your jars and placing saucers into the freezer (see instructions in notes below).
• Put the apricots, granulated sugar, lemon juice, lemon rind and water into a preserving pan (or similar sized pan).
• Place the pan over a low heat to gently dissolve the sugar. Stir with a wooden spoon until the sugar dissolves completely and no scratching sugar sound can be heard. Do not allow the mixture to simmer.
• Once the sugar has dissolved, turn the heat up high and bring the pan to a rolling boil. Time for 12 minutes. Alternatively, use a digital thermometer and boil until you reach 105°C/221°F.
• Remove the pan from the heat and test for set by putting a few drops of jam onto a chilled saucer and place in the fridge for 30 seconds.
• Run your finger through the jam and if it crinkles and forms a gel then setting point has been reached. If not boil for another minute or 2 (depending on how close to achieving a set you are) and retest. Repeat until setting point has been reached.
• Remove the lemon rind and pot up the hot jam into hot jars immediately using a ladle and jam funnel.
• Screw on or attach lids immediately.
• Allow to cool before serving (see post for storage information).

Video

Notes

1. Place 2 – 3 saucers/small plates in the freezer.
2. Sterilise 5 x 190 ml/6.5 fl oz jars (or equivalent). Start by washing the jars in hot soapy water (or take them straight from the dishwasher), fill them with boiling water, empty them, and then place them in the oven for 20 minutes at 140°C, Fan 120°C or 465°F. Leave jars here until the jam is ready. Washed lids should be sterilised with boiling water and left to drain (if still wet place in the oven once you’ve turned the heat off and run with just the fan for a few minutes).