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Apricot Jam is pretty easy to make and great to eat throughout the year. Or presents! |

Apricot Jam (Pectin Free)

  • Author: Tia
  • Total Time: 1 hour 10 mins
  • Yield: 8 half pints 1x


Units Scale
  • 8 cups Apricots (stone removed and cut each side into quarters)
  • 4 cups Sugar
  • 1/4 cup Lemon Juice


  1. Put a small plate in your freezer.
  2. Add all ingredients into a large/tall pot. (It will splatter a bit when it boils, so you want to make sure you don’t get hit with it.)
  3. Cook on medium heat for 30 minutes.
  4. Keep an eye on it and stir a lot.
  5. Mush the pieces up a bit with a wooden spoon as you stir.
  6. Take a small bit out with a spoon and place it on the freezer-ed plate. If it stiffens a bit, you are ready to can. If not, cook another 5-10 minutes until it does stiffen on the frozen plate.
  7. Spoon into warm jars and can in water bath. (I follow the instructions on the bottom of the Ball Jar box, so I am linking to them here. Someday I will do a canning post because I am digging it.)
  8. Here is a link for the canning pot I use and the canning equipment. If you haven’t canned before, you will need these. Yes, all of the equipment helps a lot. And yes the last two links are affiliate links.
  • Prep Time: 20 mins
  • Cook Time: 50 mins