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Jar of Apricot Jam on a board with sliced bread and jam and apricots.
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5 from 1 vote

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
Cook Time 17 minutes
Total Time 27 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).