This sugar-free apricot jam is a simple use of your leftover apricots, when they are in season! There is nothing better than a jar of homemade jam for breakfast.
You can add it to your breakfast toast or use as a base for the apricot sauce for poultry or pork. Apricot jam is perfect addition to your yogurt or breakfast granola. This is such a good recipe, if you follow low sugar diet.
Moreover, it is a perfect addition to any savory or sweet charcuterie board, and it pairs well with Gouda cheese!
This sugar-free apricot jam recipe is for everyone who enjoys fruits and wants to make it last longer. You can add your favorite sweeter, such as maple syrup, honey or stevia, when you open the jar.
I must say that I enjoy apricots, especially I’m in love with the color. However, organic ripe apricots last just 5 days. That’s so frustrating, if you have an apricot tree! I wish I have apricot tree one day.
So we bought few kilos of fresh apricots. I decided to preserve apricots, so we can enjoy them longer.
This is a small batch apricot jam, but you can regulate according to amount of produce you have. This batch of jam is perfect for small families and for tiny storage places.
I will guide with step by step process on how to make apricot jam from scratch. You will need just few ingredients and about an hour of your time.
Keep in mind that apricots have lower pectin, in comparison to other fruits like strawberries or apples. That is why apricot jam without pectin takes longer to cook than other jams or apple sauce.
How to regulate the thickness of apricot jam
Although apricots are low in pectin, I didn’t put any to the jam. It is as naturally good as possible!
The thickness of apricot jam is up to you. I was planning to make later the sauce for chicken, and to use leftovers with my morning porridge. But if you are planning to use on toast and prefer a thicker jam, just cook it further.
Check the thickness, while cooking the jam. However, keep in mind that the longer you cook, less jam you will have!
How to store homemade jam
This recipe is sugar-free, so it is better to store in the fridge. An opened jar or the one that was not properly canned will last up to 1 week in the fridge.
If you plan to store the jam longer than a week, put it in the dry, clean and sterilized jars (boil those for 10 minutes). Put on the lids, cleaned with hot water. Put it in the fridge and store up to 3 months.
Let the glass jars cool completely before placing in the fridge.
You can freeze apricot jam without sugar! Let it cool completely before placing in the freezer-safe container with lids on. Store up to 3 months.
Ingredients for the apricot jam
You will need apricots, water, lemon juice and a pinch of cinnamon and nutmeg for flavor.
Cinnamon, nutmeg are spices that go well with apricots! You can also add anise and dash of vanilla.
Lemon juice is a must addition! It will prevent your apricot jam from turning brown.
We like to taste real fruit, and if your apricots are ripe and sweet you don’t need any sugar to add!
This jam is a little more tart than you can expect from classic jam. However, you can sweeten your apricot jam with liquid sweetener, such as maple syrup, honey or stevia in the end of the cooking or when you open the jar.
How to make apricot jam
First wash your apricots thoroughly under running water.
Drain the apricots, cut them in half and remove the pits. Make sure to remove any bruised and moldy parts of the fruit. No need to remove the skin!
Put the apricots in a heavy-bottom pot, add water, freshly squeezed lemon juice and spices.
Bring the pot to the boil, reduce the heat and cook about 40 minutes. Stir from time to time, as the apricots may burn out quickly.
The jam is ready, when it has the consistency that you like.
How to properly can sugar-free jam
Fill the sterilized jars with homemade jam, cover with a lid and let them cool upside down on a wire rack before placing in the fridge. That’s how my parents and grand-parents made the homemade jams.
Keep in mind that if your lids make a pop sound, it’s better to eat the jam fresh and store no longer than 1 week.
For the proper how-to canning, visit the post How to Sterilise Glass Jars, Bottles & Associated Lids by Tin and Thyme.
You can use this apricot jam with cookies or bread. I also use it for French apple tart and French apple tartlets recipes as a glaze. It will make your pastry shiny!
This jam is a perfect base to make apricot sauce for chicken or pork.
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How To Make Apricot Jam (Sugar Free)
- a medium pot
- a spoon
- 1-3 jars
- 700 g apricots washed and drained
- ½ lemon
- 60 ml water
- ½ tsp cinnamon
- ½ tsp nutmeg
- Cut apricots in half, remove the pit and stem. Then cut in quarters and place in the heavy bottom pan.700 g apricots
- Add freshly squeezed lemon juice.½ lemon
- Add water.60 ml water
- Add spices and mix to combine.½ tsp cinnamon, ½ tsp nutmeg
- Put the pan on the medium heat, bring it to boil. Cook about 40-60 minutes, stirring form time to time.
- Blend to make perfect jam consistency. If you like chunky jam, dismiss this step.
- Fill the jars.
