Rustic Apricot Jam Recipe is my grandmother’s vintage recipe for the best results. Three ingredients only to have healthy, pectin free breakfast jam, dessert spread or to serve with your favourite cookies.
If I simply named this homemade apricot no pectin jam as „ apricot jam „ the title would not describe vintage overnight macerating the apricot quarters with white sugar on the top before you start boiling the fruits.
Here you can see the photos I took in the evening and in the morning. All together it took 14 hours for apricots to soften and release their fruit before exposing them to heat.
This homemade jam recipe is vegan and gluten free since it has no pectin. Just fresh apricots, sugar and lemon juice for the best results!
There are several questions to answer before you got into jamming:
Does apricot jam expire?
For all the details, please visit Lacademie . All the options are beautifully described there.
To see how to make apricot jam without sugar look here for all the details.
Once you make your batch of jam, you can always add some honey to your serving!
Are apricots good for you?
Rich in vitamin A, beta-carotene, and other carotenoids, apricots are excellent for promoting eye health. Lutein helps to support retina and lens health, while carotenoids and vitamin E support overall vision. Apricot nutrients also help to reduce the risk of macular degeneration and cataracts
For more on health benefits go here .
We published Double Chocolate Sacher Brownies that taste the best with Rustic Apricot Jam Recipe.
You can also spread some of this jam when making Easy Rugelach Recipe.
However, if you prefer other types of spreads, here are your options made by 2pots:
Try Apple Lavender Jelly , Homemade Fig Jam , Wild Strawberry Jam without Pectin , Homemade Peach jam , Isabella Jam Recipe , Caramel Apple jam , Blackberry Apple Earl Grey Jam , Nasturtium Orange Jam , or Violet Jelly .
Rustic Apricot Jam Recipe
Rustic Apricot Jam Recipe is my grandmother's vintage recipe for the best results. Three ingredients only to have healthy, pectin free breakfast jam, dessert spread or to serve with your favourite cookies.
- 1660 grams apricots, once pitted and quartered, make 11 ½ cups
- 2 cups + 4 Tbsp white sugar
- 1 Tbsp fresh lemon juice
Place all apricots in medium sized thick bottom pot and cover with 2 cups of sugar.Cover and leave overnight to rest at room temperature.
The next day, boil slowly on low heat, stirring occasionally. The mixture should slowly bubble.
After one hour of gentle boiling, add lemon juice and mix. Taste if sweet enough for you. I added 4 more tablespoons to have perfect dose of tangy and sweet.
Preheat the oven to 180 C / 356 F and put clean glass jars into the oven to warm up. It took me 6 jars all together for about 6 ½ cups of jam, once done.
While the jars are warming up, continue to cook your jam for another 10 minutes.
Check if jam holds together and doesn’t run off once cooled on small plate. If still too runny continue to boil until you get creamy chunky bright jam.
Remove the jam from the heat and take one jar out of the oven at a time and fill.
Cover tightly with metal jar lid and turn the jar upside down.
Once all the jars are filled, wrap with blanket, and leave to cool completely.
Turn back to the base and store.