fresh apricots in a white bowl and on a cutting board

Apricot Jam

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5 from 2 votes
Apricot Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups mashed apricots about 2 1/2 pounds
  • 4 teaspoons calcium water see step #1
  • ¼ cup lemon juice or 1 teaspoon citric acid
  • 1 cup sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, pit and chop fruit. Puree in a food processor so that the skins are chopped up well. **To soften firm fruit, bring to a boil with 1/2 cup water, simmer for 5 minutes, stirring occasionally.
  • Measure 4 cups pureed fruit into sauce pan.
  • Bring fruit to a boil, turn down the heat, cover, and simmer about 30 minutes or less, stirring occasionally. Remove from heat.
  • Add calcium water and lemon juice or citric acid, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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26 Responses

  1. Frances Reeves
    | Reply

    can you add habaneros to this apricot jam? any modifications? And how much peppers should I use

    • Shelby Collings
      | Reply

      Hello Frances,

      We would suggest your use our Cherry Habanero Lime recipe and substitute the cherries for apricots! You can omit the lime zest if you wish and replace the lime juice with either lemon juice or vinegar if you would like.

      Happy jamming!

  2. Tina
    | Reply

    Hello
    Can I double triple or more the recipe?
    Ty!

    • Shelby Collings
      | Reply

      You sure can!

  3. Kelly
    | Reply

    Is it ok to add a bit of fresh ginger to this apricot jam recipe?

    • Shelby Collings
      | Reply

      You sure can! We would suggest 2 teaspoons of freshly ground ginger per 4 cups of mashed fruit. Happy jamming!

  4. Alysia
    | Reply

    Can you substitute honey for the sugar? Thank you!!!

    • Shelby Collings
      | Reply

      Absolutely! It will measure half the amount of the called for sugar (if it calls for 1 cup of sugar, you will use 1/2 cup of honey/agave/maple syrup).

      Happy jamming!

  5. Trish
    | Reply

    Could I add some small chopped pieces of maraschino cherries to this apricot jam recipe? Would it need to be modified? Thanks!

    • Shelby Collings
      | Reply

      Hello Trish,

      That sounds delicious! We would recommend adding 2 tbsp additional lemon juice just to be safe.

      Happy jamming!

  6. Bill
    | Reply

    Can you make this using de-hydrated apricots by heating them in hot water for a while first?

    • Shelby Collings
      | Reply

      Dried fruit can work in our recipes, the fruit just needs to be reconstituted.

      Place dried fruit in a bowl and cover with boiling water. Allow to sit for 15-20 minutes until plump then strain and use (you may wish to reserve the “juice” so that you can add it to your jam mixture if it appears to need more liquid…as we want it to behave as much like fresh fruit as possible).

      Happy jamming!

      Kindly,
      Shelby

      • Bill G
        | Reply

        Thank you so much, I am trying it tomorrow and will let you know!

    • Bill Galbreath
      | Reply

      I made this and it worked perfectly! I did have to simmer the dried apricots a couple hours to get them to soften, but then I did 3/4 apricots and 1/4 mangoes and added 1/2 teaspoon each ground cinnamon and chipotle! Magnifico, thanks Pomona’s Pectin and the Create Your Own Recipe page!

  7. Darian Harrison
    | Reply

    Can I use frozen apricots for this recipe?

    • Shelby Collings
      | Reply

      Yes! You can use frozen fruit for the cooked recipes. It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case, you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

      Happy jamming!

      Kindly,
      Shelby

  8. Lauren
    | Reply

    How will this do halved?

    • Shelby Collings
      | Reply

      You can half any of our recipes! 😊

  9. Sharon
    | Reply

    How long can you store the calcium water in frig ?

    • Shelby Collings
      | Reply

      The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer . 

  10. Janet
    | Reply

    Can you make this and keep it in the freezer? I’d like to avoid canning as it’s so hot right now. Thanks!

    • Shelby Collings
      | Reply

      Hello Janet!

      You sure can! Just allow the jars to come to room temperature before placing in the freezer. 😊

  11. Abi
    | Reply

    Tried this and it’s amazing! It actually tastes like apricots, not just like sugar!

    I’m interested in trying this as apricot habanero jam … might it be safe to add up to one habanero per recipe? Thanks!

    • Shelby Collings
      | Reply

      That sounds delicious! You sure can, we would suggest de-seeding it first. We would also suggest increasing the lemon juice to 1/3 cup.

      Happy jamming!

  12. Sandra Grabosky
    | Reply

    How long do we have to cook the apricots before the bits of plum skin are no longer visible? Inquiring minds want to know….

    Trying Pamonas for the first time, looking forward to a lower sugar jam.

    • Shelby Collings
      | Reply

      Haha, thank you for catching that type-o Sandra, we have now fixed it!

      Happy jamming, and if you find a way to turn apricots into plums, we’d love to try them!

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