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This recipe is for apricot jam without pectin.
Pectin is a natural thickening agent extract from apple.
By using Pectin, you can cook the jam for a shorter period as it will thicken faster, but it does not preserve the fruit as long.
It is the sugar that preserves the fruit, so it is very important to maintain the right amount of sugar vs fruit.
You can reduce the quantity of sugar but the jam cannot be stored for months.
If you want to have a low sugar jam during the winter months, I would follow my friend Beth’s recommendation at Binky’s Culinary Carnival – Freeze the fruits and make your jam when you need it.
Here you can find her recipe for Low Sugar Strawberry Jam
So here are the most important steps I follow when preserving fruits:
• I use jars made specifically for jams and preserves. I reuse them the following year but buy new seals each time (in the picture the rubber orange seal)
• I do not change the quantity of fruit vs sugar from the recipe. The sugar blocks the fruit fermentation, so it is important to maintain the right quantity.
• The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I like caramelized peach jam, and I prefer to cook it for longer, despite the loss of some of the vitamins. So, I don’t add pectin, only for this reason.
• I always use the jam I make within the year.
• I usually keep it for family use only, as a present only to close friends.
To preserve the jam, I sterilize the jars by washing them in the dishwasher while cooking the jam.
This way, they are still hot when the jam is poured into the jars directly.
For each jar, I close the cover, seal it and place it up-side down until it is at room temperature.
If I use less sugar, I wrap the jar in wool and keep it covered in a dark and protected place for 36 hrs.
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Apricot jam without pectin
- 35 oz pitted apricots 1
- 28 oz sugar 800
- 1 cup water
- Before I start any canning recipe, I always put the jars in the dishwasher so they are sterilized when the jam has finished cooking.
- Wash and remove the pits from the apricots.Put them in a pan with a cup of water. You don’t need to peel them
- Boil at medium temperature for 10 minutes and let it cool down until it reaches room temperature.
- Strain the mix until it becomes a pure, then remove the skin.
- To check if it is done, place a drop on the back of the spoon, it should not run.Remove any foam with a strainer.
- Prepare the jars with their rubber seals and begin filling them.
- Once you are done, remove any drops from the edge and seal the jars. Wait 10 minutes, then turn them upside down to cool down completely.
- Don’t forget to label them with the name and year they were made.I don’t need the month since I certainly made the jam when apricots were in season!