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homemade apricot jam without pectin

Apricot jam without pectin

This apricot jam is sieved therefore smoother and creamy. Beside spreading it on a fresh slice of bread, it can be used for many cakes and biscuits recipes. This is an apricot jam without pectin which is a natural thickening agent. Totally natural it is great for breakfast over a fresh slice if homemade bread #yourguardianche #jam #preserves
Course Canned & Jam
Cuisine Italian
Keyword apricot canned, apricot jam, apricot preserve
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 jars
Calories 591kcal


  • 35 oz pitted apricots 1
  • 28 oz caster sugar 800
  • 1 cup fresh 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.
    sterilizing jars in the dishwasher
  • 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.
    homemade apricot jam
  • Strain the mix until it becomes a pure, then remove the skin.
    homemade apricot jam sieving
  • Put the jam back on the pot and add the sugar and cook at medium heat
  • 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!


Calories: 591kcal | Carbohydrates: 150g | Protein: 2g | Sodium: 5mg | Potassium: 428mg | Fiber: 3g | Sugar: 147g | Vitamin A: 3185IU | Vitamin C: 16.5mg | Calcium: 21mg | Iron: 0.7mg