If you’ve ever wondered how to make apricot jam without pectin, look no further! With just three ingredients, this jam brings all the classic flavor!
Maybe it is because we have spent this past year eating mostly mulberry jam that was the result of last year’s bumper crop. Or, maybe it is a childhood craving coming back to haunt us.
Either way, Tim and I have both been dealing with some crazy hankerings for apricot jam.
A few days after realizing that something needed to be done to remedy the situation, I took a trip to the grocery store. There, right in the middle of the produce section, was a huge basin of apricots.
ON SALE!
It was fate.
Sweet, sweet fate.
No Pectin! What to do?
As I started making the jam, I realized I was almost out of pectin.
Not a big deal really, since I’ve been making jams with and without pectin for the past few years. Last year, my jams were turning out well with pectin, so I stuck with it.
This year, however jams have been a bit of a struggle, even with the pectin, so I decided to do some research, and try my hand at jamming the way grandmas have jammed for ages (any time prior to the 1900s in fact): without commercial pectin.
What is Pectin?
Pectin is a naturally occurring carbohydrate that is concentrated in fruit’s skin and the core. In the fruit, pectin actually helps build and form the cell walls. When cooked, acid draws the pectin out of the fruit. The released pectin then binds with itself, causing jams and jellies to gel.
Apples, crab apples, raspberries, blackberries, currants, cranberries, concord grapes, plums and the skin of any citrus fruit have more than enough natural pectin and acid to gel with only added sugar.
Apricots, blueberries, cherries, peaches, and strawberries typically need some sort of added pectin or acid.
Do you see a problem?
Apricots fall in the “need more pectin” group.
This was quite curious, since many of the recipes I found for apricot jam did not add pectin or high pectin fruits.
The only way to tell was to plunge forward.
No Pectin Apricot Jam
We chopped the fruit, mixed it with sugar and lemon juice and started to cook.
Cooking a jam without pectin does require a longer cooking time. For us, it took about a half hour to reach 220F, the jellying point.
While the longer cooking time does result in less jam (more time for liquid to evaporate), it also starts to caramelize the sugars, giving the jam a nice, deep flavor.
So, what was the jelling verdict?
This definitely isn’t a hold-its-shape kind of jam.
It is incredibly spreadable and fruity, a natural feeling jam, with an overwhelming amount of that classic apricot jam flavor.
For us, it was a winner!
If you've ever wondered how to make apricot jam without pectin, look no further! With just three ingredients, this jam brings all the classic flavor!
Yield: 6 (1/2 pint) jars and 1 (4 oz) jar
- 3 lbs whole apricots (roughly 8 c chopped, pitted and diced)
- 4 c sugar
- 1 very large lemon, juiced (1/4 c of juice)
- Clean your lids and jars, and place lids and jars, upside down, in a 200F oven.
- In a 3-4 qt soup pot, mix all of the ingredients. Heat over medium, stirring often, until the mixture begins to bubble and foam. (For us, this was about 20 minutes.)
- Place the candy thermometer in the mixture and turn the heat to high. Continue to heat the mixture, stirring constantly. (At this point, you may want to put on an oven mitt. As the jam thickens it will begin to foam, sputter and spit. This is good; it means things are getting jammy. But, it’s not too good if you get hit.)
- Once the mixture reaches 220-222F, remove the jam from the heat. (For us, it took 8-10 minutes to reach the jamming temperature.)
- Using oven mitts, remove the hot jars from the oven. Ladle the hot jam into the hot jars, filling to ¼” of the top. ( ¼” is roughly the width of then nail on your little finger.) Wipe the rim of the jar with a damp towel to remove any sticky spillage. Top the jar with a hot lid and band. Tighten the band as tight as you can. Repeat until all the jam has been jarred.
- Whichever method you use to process your jam, remove the bands after the jam has cooled. Check the seal on your lids and refrigerate any jars that have not sealed. Wipe the jars down one last time to remove any sticky bits before placing the bands back on the jars and storing the jam.
* For jam, we like to use the French Canning Method, which, although not recognized by the USDA, simply involves turning the jars upside down on a cooling rack, and uses the heat of the jam to activate the seal. We leave the jars upside down for 20-30 minutes, or until we hear the seal pop. Then we turn them back right side up to finish cooling.
You could also follow our instructions for Water Bath Canning.
Are apricot kernels safe?
At one point we offered the option that you could take a hammer to the apricot pits to remove the outer husk and revel the inner noyaux or kernel. One of these kernels can be placed in each jar with the jam to add a slight almond flavor. (This kernel should be for flavoring only, and we do not recommend that you consume it.)
We have received many comments about the safety of apricot kernels, so we wanted to take a moment here to address the issue.
Sweet apricot kernels are often used in European baking and sweets-making. For example, crushed kernels are a key component in Italian Amaretti cookies.
There is some concern about the safety of consuming apricot kernels because they contain high levels of amygdalin, which contains cyanide. But, before you get scared away from amaretti cookies and using apricot kernels for flavoring, you should know that there are two different types of apricot kernels: sweet and bitter.
Sweet apricot kernels are sweeter in flavor and are significantly lower in amygdalin. These are the ones used in baked goods that would be consumed.
Bitter apricot kernels do contain enough amygdalin to be considered potentially toxic. Studies have shown that eating 30 bitter apricot kernels could cause cyanide poisoning (information from this SFGate article).
For more information about the difference between sweet and bitter apricot kernels, we found this article from Smart Kitchen to give a lot of good information.
As always, please use your best judgement. We feel that apricot kernels are safe if used only to add flavoring and not intended for consumption. You definitely won’t find us munching down handfuls of kernels, sweet or bitter, for an afternoon snack.
Preserving summer with Sunday Supper
Can you believe it is August already? This weekend the Sunday Supper crew is kicking off the end of summer with a lineup of recipes to help you preserve those summer flavors and make them last throughout the year!
Thanks to Tara of Noshing With The Nolands and Stacy of Food Lust People Love for hosting this week’s preservation party!
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Hi,
My name is Nan. I followed your recipe for apricot jam, with out the pectin. I am having problems with it
thickning. Did I do something wrong?
Hi Nan. Thanks for your comment. Like we mention in the article, this is not a super-thick jam, so it is very possible that you didn’t do anything wrong at all. As long as your jam reaches the jellying point of 220F, it is ready. (You can always go a little further if you like, but it’s not necessary.) For us, it took about a half an hour, but if you doubled the recipe it will take longer. Apricots are one of those fruits that don’t have much natural pectin, so making an apricot jam without adding pectin means that your jam will not set up like a jam that has lots of pectin (natural or otherwise). But, it is still a tasty jam! Enjoy!
So am I understanding this correctly, I KEEP the skins on?
Hi Jean, We kept the skins on, because peeling the apricots would have been a bit of a pain. The skins cooked down nicely for us, and honestly, we don’t notice them in the finished jam. But, our jam is chunky anyway. That’s just the way we like it. If you’re looking for a smoother jam, you may want to try peeling your apricots.
Great recipe! Converts pretty well to freezer jam, too…
You might want to consider a little disclaimer about using apricot kernels, as they do contain amygdalin, which converts to cyanide in the stomach.
Sweet apricot kernels have significantly less of this than the bitter variety from the mediterranean, and the LD50 for a human is something like 1.5 mg/kg (where a sweet kernel only contains about 0.3 mg according to wikipedia) so the risk from a single kernel per jar is probably negligible. Still, as I found (before looking it up) that the sweet kernels are quite tasty, it might be worth warning people not to start eating them wholesale, e.g., in place of almonds.
https://en.wikipedia.org/wiki/Apricot_kernel
http://www.webmd.com/vitamins-supplements/ingredientmono-1190-apricot%20kernel.aspx?activeingredientid=1190&activeingredientname=apricot%20kernel
I have had some very tasty successes with apricot wines and was considering throwing some cracked kernels into this latest batch… now, not so much.
Hi Philip. Thank you for your comments and your concern. We have decided to remove our note about the kernels from the recipe and add a section addressing the concerns surrounding the kernels, to make people more aware.
Apricot wine sounds lovely! We might have to make that one of our next wine batches!
If pectin is naturally occurring in the skin of the fruit, why is having more sugar in the recipe preferable to adding certo.? Especially when we aim to reduce sugar in our diets? We’ve retired and have the first big crop from our 4 year old tree here in the desert of British Columbia and I’m ecstatic as this seems like the tropics after an Ontario upbringing with lots of fruits but no peaches, apricots.
Hi Rosemary. Thanks for your comment. There are a number of reasons some people prefer not to use commercial pectin. One of the major concerns to some people is that many commercial pectin products are derived from GMO corn or non-organic citrus.
For us, making jam without pectin is just a fun experiment in making jam the way people did for ages before commercial pectin was available. And, it is good to know that you can make jam without pectin in case you run out of pectin and really want to make a batch of jam!
Enjoy your fruit tree! Nothing beats fresh-grown fruit!
just made this recipe! Not sure if my thermometer may be broken? but after 20-25 minutes of hard boiling, the temp never went about 208. I finally decided that texture and color were right, so removed from heat and jarred. I’m hoping for the best! Looks and smells wonderful!
Hi Susan, Thanks for your comment. The last temperature hump does take the longest to get over, but it should have hit after that length of time. We would recommend testing your thermometer just to be sure it is working properly at those high temperatures. If the texture and color of the jam looked right, that’s a good indication that you were right on track. Hopefully it turns out for you!
Thank you for this!! I’m going to try a little bit of both one batch with pectin and another batch without, since I have a whole apricot tree that is loaded with fruit.
How fun! We love doing comparisons like that. It’s the best way to learn! We’re super jealous of your apricot tree!
Sarah, thank you! I followed your instructions to the letter and my apricot jam is perfect. Is it possible to make plum jam using this same method? Mine are the Santa Rosa variety.
Wonderful Amber! Thanks for stopping by to let us know how your jam turned out! We haven’t tried a plum jam, but the same method should work. Let us know how it turns out!
This jam looks really good! I don’t use pectin in any of my recipes…I just stand there, stir and cook…then can! This year I made a peach apricot jalapeño jam that’s to die for! It’s fantastic with pork and chicken.
Thanks Susan. Your Peach Apricot Jalapeno sounds fantastic!
Wow! I would really like to get that peach apricot jalepeno jam recipe!!!
OK… I’m fascinated to hear about making almond extract with the pits!! I made apricot jam this year and last and its one we enjoy making each year! please send me the link when its up (acookingmizer@yahoo.com) – I love this recipe too! : ) I hope this satisfies your cravings!
Will do Alice! It is infusing as I type. Hopefully we will have good news to share!
I love this recipe, but please don’t tell people to eat the pits!!! It contains a naturally occurring cyanide.
It is known for containing amygdalin, a poisonous compound that, together with the related synthetic compound laetrile, has been marketed as an alternative cancer treatment. However, studies have found the compounds to be ineffective in the treatment of cancer, as well as potentially toxic or lethal when taken by mouth, due to cyanide poisoning.
Please don’t kill your guests
Hi Michele. We were definitely not meaning for people to eat the pits! But, simply placing a kernel in the jar will give the jam a nice flavor. We can understand how our note on the recipe may have been confusing, so we have gone ahead and removed that note. In place of it, we have added a section about apricot kernels and the concerns surrounding them. Thank you for your concern and your comments.
Just pass me a spoon and I’m good to go! 😉
We left a bowl un-jarred when we made it. Our spoons got a pretty good workout!
Love the idea of no pectin! Granted, I’m usually too impatient for that haha
That is the one downfall of no pectin. It’s so hard to wait!
It may not be a “a hold-its-shape kind of jam” … but it looks perfect to me!
Definitely making a batch soon!
Thanks Kimberly!
I’ve always steered clear from fruits which need added pectin so far – this delightfully spreadably, gorgeously, goldeny jam gives me another one to add to my list of jams to try, thank you!
Apricot is one of my favorite flavors when it comes to jams or preserves, yum!
I am in love with this! I love apricots!!!
Looks delicious! Apricots are one of my fave summer stone fruits so any way to save them is brilliant in my mind!
This apricot jam looks fantastic. Looking forward to trying this recipe!
I just adore apricots…so a thick or thin jam is just fine with me!
Oh My Heavens that looks wonderful. I could really really go for some right now!!
Apricots always remind me of the trips to my grandmother Lavonnes house when I was a kid. This would be a wonderful preserve to spread on toast in the morning and think of her =)
Your jam looks and sounds amazing. Love that you didn’t need pectin.
Looks beautiful! I love jamming, and apricots, peaches and plums are my favorite fruits. I always do water-bath canning, but I might try that upside-down thing sometime.
I love apricot jam and really don’t care about the consistency. The flavor is what does it for me.
I agree! There is something special about that apricot jam flavor.
I had no idea that what I’ve been doing with jam had a name – the French method! And now I can’t even remember where I learned it. Your apricot jam came out beautifully, Sarah. The color is stunning!
Thanks Stacy! It’s good to hear of another French canner! I love it because it is so simple!