Traditional Stovetop Apricot Jam (no pectin)
Updated: Sep 3
This recipe produces a rich, sweet jam with a deep orange color from the traditional stovetop reduction. Sugar, lemon, and reduction are relied upon for setting in lieu of pectin.
Prep Time: 30 minutes
Cook Time: about 3 hours
Ingredients:
3 lbs fresh Blenheim apricots, halved and pits removed, then chopped into larger chunks
3 lbs sugar
2 lemons
Directions (you can also use your preferred jam preparation instructions with our ingredient list):
Place the chopped apricots in a large pot and pour the sugar on top.
Juice the lemons and pour onto the sugar, evenly distributing the juice as much as possible (this helps liquidate the sugar).
Put the pot on low heat to completely dissolve the sugar. Note - the sugar has to melt in slowly to keep from crystalizing around the edges.
Increase the heat to a simmer until set, stirring frequently. This will take about 3 hours to get a good set. Note, if you prefer, you can bring it to a boil and then simmer; however, we prefer to keep it at a simmer the entire time to allow for better temperature control and to prevent the pot from boiling over. Bringing it to a boil first will reduce the overall cooking time.
Use your preferred technique to determine if the jam is set (ex: the cold plate test, temperature test or spoon test), or go by the overall reduced volume and color.
Ladle jam into prepared jars, leaving 1/4" headspace. Wipe rims, apply lids and process using your preferred canning method. If not canning, allow the jam to cool completely before ladling into clean jars.
Yields about 8 pints.
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