Natural simple to make apricot jam recipe without preservatives or food colorings. A grateful condiment that only needs some love and care.
Apricot jam, a sweet and tangy spread made from the fruit of the apricot tree, has a long and rich history that spans centuries. The origins of apricot jam can be traced back to ancient times, with the fruit being cultivated in China and Persia as far back as 3000 BCE. It is believed that the apricot tree was first introduced to Europe by Alexander the Great during his conquests in Asia. The fruit then quickly became popular in Mediterranean countries, where it was used for both culinary and medicinal purposes.
Apricots are an excellent source of vitamins A and C, fiber, and potassium. They are also rich in antioxidants, which help protect the body from damage caused by harmful free radicals. Due to these health benefits, apricots have been a staple in many traditional medicinal practices for centuries.
One of the most notable fans of apricot jam was the renowned French writer Marcel Proust. In his novel “In Search of Lost Time,” Proust famously described how the taste and smell of a madeleine cake dipped in a cup of tea and spread with apricot jam triggered a flood of memories from his childhood. This passage has become one of the most iconic in literature, and has solidified apricot jam’s place in culinary history.
As the popularity of apricots grew, so did the demand for apricot jam. In the early 20th century, apricot jam was a common item in pantries across Europe and the United States. However, with the rise of industrial food production, many jams and spreads became loaded with sugar and artificial ingredients.
Today, there is a growing movement towards healthier, more natural options for apricot jam. Many recipes for homemade apricot jam call for no additional sweeteners, relying solely on the natural sweetness of the fruit itself. This is an excellent option for those who are looking to reduce their sugar intake, while still enjoying the delicious taste of apricot jam.
In addition to its use as a spread for toast or biscuits, apricot jam can also be used as a glaze for meat dishes or as a topping for yogurt or ice cream. Its versatility makes it a staple in many kitchens around the world.
Overall, apricot jam has a long and storied history that continues to be celebrated today. With its delicious taste and numerous health benefits, it is no wonder that it has remained a popular item in kitchens and pantries for centuries. So the next time you enjoy a spoonful of apricot jam, think of the rich history and cultural significance behind this sweet spread.
Ingredients
- 6.6lb / 3kg Ripe apricots
- Sweetener of choice (optional)
- High sugar content fruits like banana, figs, dates (diced small) (optional)
Kitchen utensils
- 4-5 medium size jars with matching lids.
- Big saucepan (sterilize jars and lids)
- Medium saucepan (cook apricots)
- Wooden spoon
- Sharp knife
- Ladle
- Jar grabber to pick up hot jars and lids.
- Kitchen towel
- Tea-towels (to wrap up the jars)
How to make Apricot Jam
- Rinse apricots in cold water. Drop them into boiling hot water and leave them there for about a minute.
- Take them out and submerge them into cold water to allow easier handling.
- Peel and pit them. If the peel doesn’t come off easily, put the apricot back into the hot water for a bit more time.
- Put peeled, stoned, halved apricots into a big saucepan.
- Bring it to boil on medium heat while stirring continuously. A bit of water or fruit juice can be added now that will facilitate reaching the boiling point without the fear of burning the apricots down.
- Taste the soon to be jam then add optional sweetener or high sugar content fruit if desired.
- Whilst the jam is cooking, use the time to sterilize jars and lids. In theory sterilization of the jars for jam isn’t a must. A proper meticulous wash would suffice most of the time but if we want to stay on the safe side of things, give a go for the hot tub. After washing and rinsing the jars and lids put them into a medium size saucepan of hot water. Bring the water to boil with the jars and lids in it. Keep them in for 15 minutes to sterilize.
- Meanwhile don’t forget to stir the jam. After 15 minutes take jars and lids out of the water. Dry jars and lids properly. Make sure there’s no water stays in them.
- After about 20 minutes apricots should be ready to put into jars. Depending on the amount, it may need longer time to be cooked soft but bigger pieces of fruit can also be squashed during the cooking process if not desired in the jam.
- Use a ladle to spoon jam into jars. When jar is almost full, screw lids on top and stand jars upside down for about 5 minutes. This should create a vacuum in the jar that ensures an oxygen deprived environment. Inspect for leakage! If any traces of seeping can be seen replace the lid with another clean one!
- When jam is settled, turn jars back straight up and start the heat processing.
Heat processing
In theory, jams that are cooked more than 20 or more minutes don’t require additional heat processing as the cooking process already kills all the harmful bacteria present around the fruit. But if we want to stay on the safe side of things, give a go to one of the following two methods:
Method one
Place the sealed bottles into hot water and boil them slowly until most of the harmful bacteria are killed. This takes about 10 minutes for a pint size jar at sea level and 15 minutes over 2000 feet / 600m of altitude. Processing a half pint jar will take half the time. When the heat processing is done, jars can be taken out from the hot water and are allowed to cool down slowly at room temperature. This method can be used canning any sort of fruit or vegetables.
Method two
The other method uses the heat already present from the jam making process to kill the harmful bacteria that may be present in our food. To keep them hot as long as possible the jars need to be wrapped into kitchen towels then tucked under thick blankets or duvets.
The jars must be kept there until completely cooled down to room temperature which could take around 2 days.
Canned goods should be kept at a relatively dark place between 50 – 70°F / 10 – 21°C. Check the jars after a day of finishing the canning process to make sure they are airtight. If a bad lid is found, use the jam up quickly or repeat the canning process with a different lid.
Check out the science behind canning in the KnowledgeBase.
There are awesome desserts to be made with apricot jam among the: Sugar Free Desserts.
Sacher torte is the ultimate chocolate cake from Vienna while the humble Gerbeaud cake delights with layered walnuts and chocolate. It’s so hard to decide but honestly, we don’t have to…
Enjoy!
Apricot is tasty but not the only fruit out there nor should we just stop at making jams:
F.A.Q.
How to thicken apricot jam?
The most natural method is just cooking the jam until it evaporates the liquid to the thickness we want it to be. We can also use thickening agents like pectin that is made from the white part of citrus peel or use unconventional methods like a tablespoon of chia seed per 8oz / 250ml jar.
Can we use less sugar in jam?
Yes. Sugar is only used to preserve the texture of certain fruits in canning but other than that it does nothing. Sugar can be completely left out from jams.
How long does homemade apricot jam last?
If the canning process is done right homemade apricot jam can last for years. Over a certain period of time no one fancies to try them out but if the color and texture looks right they should be good to go.
Ultimate Low Sugar Apricot Jam Recipe
Ingredients
- 6.6 lb / 3kg Ripe apricots
- Sweetener of choice optional
- High sugar content fruits like banana figs, dates (diced smal(optional)
Instructions
- Rinse apricots in cold water. Drop them into boiling hot water and leave them there for about a minute.
- Take them out and submerge them into cold water to allow easier handling.
- Peel and pit them. If the peel doesn't come off easily, put the apricot back into the hot water for a bit more time.
- Put peeled, stoned, halved apricots into a big saucepan.
- Bring it to boil on medium heat while stirring continuously. A bit of water or fruit juice can be added now that will facilitate reaching the boiling point without the fear of burning the apricots down.
- Taste the soon to be jam then add optional sweetener or high sugar content fruit if desired.
- Whilst the jam is cooking, use the time to sterilize jars and lids. In theory sterilization of the jars for jam isn't a must. A proper meticulous wash would suffice most of the time but if we want to stay on the safe side of things, give a go for the hot tub. After washing and rinsing the jars and lids put them into a medium size saucepan of hot water. Bring the water to boil with the jars and lids in it. Keep them in for 15 minutes to sterilize.
- Meanwhile don't forget to stir the jam. After 15 minutes take jars and lids out of the water. Dry jars and lids properly. Make sure there's no water stays in them.
- After about 20 minutes apricots should be ready to put into jars. Depending on the amount, it may need longer time to be cooked soft but bigger pieces of fruit can also be squashed during the cooking process if not desired in the jam.
- Use a ladle to spoon jam into jars. When jar is almost full, screw lids on top and stand jars upside down for about 5 minutes. This should create a vacuum in the jar that ensures an oxygen deprived environment. Inspect for leakage! If any traces of seeping can be seen replace the lid with another clean one!
- When jam is settled, turn jars back straight up and start the heat processing.
Notes
Pin now, Enjoy later!
It looks easier than I ever thought! How long can you keep them without stuffing it full of sugar?
If you use Ball jars or Mason type jars and rings and lids to seal the jars you could process the jars in a boiling water bath for 30 minutes and they would keep indefinitely. Can also pressure can for 10 minutes.