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Preserve Your Harvest

Simple Low Sugar Apricot Jam with Lemon Juice (No Pectin)

Last Updated on September 21, 2023

I’m sitting here with a slice of sourdough toast with fresh homegrown apricot jam, and I truly couldn’t be happier! Follow along and learn how to make simple and delicious low sugar apricot jam with lemon juice. It’s perfectly tangy, plenty sweet, bright, fresh, and OH so good!

Even better, this low sugar apricot jam recipe requires only three ingredients and a very short cooking and processing time. If you don’t want to can it, you can pop it in the freezer instead. Note that our recipe calls for a passive overnight maceration process (not required but highly recommended) so please plan accordingly!

Growing up, apricot jam was my absolute favorite. So imagine my delight when we moved into our new homestead last year to find a massive apricot tree dripping with fruit! We didn’t have the chance to make jam during the chaos of the move last summer, so I was very much looking forward to this apricot season. However, I couldn’t find an existing recipe that tickled my fancy. Most recipes I saw used too much sugar, had too long a cooking time, or called for pectin. So I did a little research (you know me) and we whipped up our own… and it turned out fantastic!

A white ceramic plate has a slice of toast that is covered in apricot preserves. A silver spoon sits next to it full of the jam. The full jar of jam and an apricot cut in half sit just above the plate while a wood bowl full of apricots sits just below the plate.

3 Ingredients for Low-Sugar Apricot Jam

Fresh Apricots

For the most sweet and flavorful jam, use fresh, ripe, semi-soft apricots. Homegrown, local, or otherwise recently-picked fruit is even better! In an attempt to reduce waste from our tree, we used some very ripe apricots to make our low sugar apricot jam (including some that were bruised or getting too soft to eat fresh) and the flavor was absolutely phenomenal!

However, less ripe apricots are higher in natural pectin, so using more firm apricots will yield a thicker jam if that’s what you’re after (albeit a tad less sweet). Freestone apricot varieties like Blenheim, Katy, or Autumn Glo are easiest to work with.

Hint: Since they’re similar in moisture, acid and natural pectin, you can also add yellow peaches or nectarines to this recipe! Or, see our low sugar peach jam recipe here.

A large wooden bowl full of freshly harvested apricots. They are mounding over the edge of the bowl and are in a slight pyramid stack. Beyond is the mature apricot tree from where the apricots came from.
Homegrown ‘cots for the win!

Lemon Juice

Our low sugar apricot jam recipe uses lemon juice as the preservative rather than pectin. That’s simply our personal preference! If you plan to can your apricot jam, please follow the recipe exactly (with the exception of adding more sugar if you desire, explained below). The called-for lemon juice-to-fruit ratio follows the National Center for Food Preservation recommendations for safe canning standards. I also suggest using organic bottled lemon juice since fresh-squeezed lemons can have a varying pH or acid content.


Though this recipe is considered a “low-sugar” apricot jam, it does use some sugar – but far less than most of the other recipes we saw online! (Even those claiming to be “low sugar”.) I find it to be the perfect balance of sweet to tart, especially after adding lemon juice. We prefer to use unrefined organic cane sugar to make jam because it offers a more complex, less sharp flavor.

A note on low sugar jams and shelf life

Sugar plays an important role in extending the shelf life of jam (in terms of quality, flavor, and color retention) while the acidic lemon juice and canning/boiling process is what preserves the jam in terms of food safety (e.g. preventing mold and bacterial growth). Most traditional jam recipes call for nearly equal parts fruit and sugar by weight (SO much sugar!) in order to make the jam shelf-stable and retain good eating quality for many, many years. Therefore, you can reduce the sugar content in a jam recipe without jeopardizing safety, though it may reduce the overall shelf life of the jam.

Because our low sugar apricot jam recipe has significantly less sugar than most, it may have a shorter shelf life – about one year (or less) rather than several years. Therefore, if you want to extend the shelf life even further, are working with firm or slightly underripe fruit, or if you simply prefer sweeter jam, you can certainly increase the amount of sugar. Up to double the sugar would still be considered “low sugar” for most jam recipes.

You can read more about sugar and shelf life in jam recipes here and here.

An open jar of jam sitting in the sunlight, the bright orange preserves glisten in the light. Beyond are many half pint and full pints of the preserves, most of them stacked two high on top of each other.
Literal jars of summery sunshine.

How lemon juice vs pectin affects jam thickness

Avoiding powdered pectin keeps this jam as simple and natural as possible, letting the fresh fruit flavor shine. Yet because we don’t use pectin (and apricots aren’t particularly high in natural pectin), this low-sugar apricot jam isn’t intensely thick or gelatinous – and that’s fine with me! It’s not “runny” by any means, and the overnight sugar maceration process helps to naturally thicken it as well, explained more to follow.  

To make your jam even thicker, you can increase the cooking time to further reduce it, though keep in mind that can also detract from the flavor and color. Overcooking jam will lead to a more toasted, caramelized flavor and will also oxidize the fruit, resulting in a darker (more brown) appearance. We prefer to sacrifice some of the thickness in order to retain the brightest fresh fruit flavor and color possible!

A half pint mason jar is full of low sugar apricot jam, a spoon is suspended above the jar after scooping out a spoonful of the jam. Beyond lies a few jars of the jam along with a wooden bowl of whole apricots.
No pectin? No problem. This jam is still plenty thick.

Macerating fruit for jam

Maceration is the act of tossing fruit in sugar and letting it sit awhile, from several hours to overnight. This is the best way to reduce cooking time for jams, which helps to maximize and retain the fresh fruit flavor. When fruit is combined with sugar and left to rest, osmosis causes the fruit to break down, soften, and release juices – similar to cooking, but without the heat! This is especially helpful if your fruit isn’t already super soft and ripe. The maceration process also gives the sugar more time to interact with the natural pectin in the fruit, thereby helping to thicken jam before it hits the stovetop. 

Low Sugar Apricot Jam Recipe


  • 4 pounds of fresh ripe apricots (after removing pits)
  • 2 cups organic cane sugar
  • ¼ cup bottled organic lemon juice 

Yields: approximately half a gallon of jam (around 64 ounces, or 8 half-pint jars). The photos shown in this post are a double batch of the recipe.


  1. Wash the apricots with warm water, remove the pits, and chop or dice them into small pieces. I didn’t bother cutting each one individually. Instead, I just laid a bunch of fruit on the cutting board in batches and roughly chopped the whole pile. (Again, most of our fruit was very soft and ripe, so they pretty much turned into mush at this stage.)

  2. Add the prepared apricots to a large mixing bowl, weigh, and then stir in the sugar. Mix thoroughly to combine.

  3. Allow the fruit and sugar to sit for several hours, overnight, or up to 24 hours for the best results. We moved the bowl to the refrigerator overnight, and then let it sit at room temperature on the counter for several hours the following morning to warm up slightly before putting it on the stovetop. 

Chopped apricots in a large stainless steel bowl. A wooden bowl of whole fresh apricots sits just beyond it.
Washed, pitted, and chopped homegrown apricots.
A large stainless steel bowl full of chopped apricots and sugar mixed together for the start of the maceration process. A bowl sits nearby with many apricots mounding up to the top edge of the bowl. Using a maceration process can help low sugar apricot jam recipes such as this that don't use pectin.
After mixing in sugar; the start of the maceration process.

Instructions continued…

  1. If you’re canning the low sugar apricot jam, I suggest getting all your canning supplies (canning pot, sterilized jars, lids, etc) ready before proceeding. If you’re new to canning, please read up on the basics here.

  2. In a large non-reactive pot, combine the macerated fruit with the called-for lemon juice.

  3. Turn the heat on high to bring the jam to a boil for a couple minutes, and then reduce the heat and simmer for 10 to 15 minutes. Stir frequently, including the bottom and sides of the pot to prevent sticking or burning.

  4. Observe the consistency. If your jam has too many large chunks for your liking, consider blending a portion of it (which can also help it to thicken slightly). We gave our low sugar apricot jam a few whizzes with our trusty immersion blender – just to break up a few extra large pieces I missed during prep, not to make it silky smooth. I like it with fruit clumps! You could also take out a few scoops to blend in a regular blender if needed, and then return it to the pot.

  5. Remove from heat, and transfer the hot jam into hot sterilized canning jars with the assistance of a clean canning funnel. (See notes for freezing below)

  6. Fill jars nearly full, leaving ¼ inch headroom if canning and 1/2 to 3/4 inch if freezing. Use a clean damp paper towel to wipe the rims of the jars before adding lids.

  7. Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.

  8. Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. See chart below for processing times.

 Recommended process time for Apricot Jam in a boiling water canner.Process Time at Altitudes of
Style of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ft
or Pints
5 min1015

Table from National Center for Home Food Preservation

A large canning pot on the stove boiling away with eight jars of preserves enduring the hot bath canning process.


Store the canned, sealed jam jars in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Store open, unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled jam include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.

Freezing Jam

Not up for canning? Freeze your low sugar apricot jam instead! Once the jam has finished cooking, allow it to cool slightly and then transfer it into clean jars *wide mouth* pint or half-pint jars, or other freezer-safe food storage containers. Leave at least a half-inch to an inch of head space. (Look for the “fill line” on glass jars.) Allow the jam to fully cool before freezing. For best results, rapidly cool the jars of jam in the refrigerator and then transfer them to the freezer once they’re cold. Use within 6 months for best quality.

*Note: Wide-mouth jars are considered safe for freezing. Regular mouth jars or quart jars are not, as the bend in the “shoulder” makes them prone to cracking in the freezer.

Ways to Use Low Sugar Apricot Jam

  • On sourdough pancakes, which is particularly tasty with pumpkin seeds, almonds, pecans or walnuts on top!
  • On bread or toast. Learn how to make homemade sourdough bread here.
  • With plain yogurt and granola, hemp hearts, nuts and/or seeds.
  • As a glaze, topping, or filling for baked goods. Hellooo thumbprint cookies!
  • On top of vanilla or coconut ice cream.
  • With sweet-and-savory snacks, like with cheese on crackers or sliced baguette. I’ve even seen a few recipes for grilled cheese sandwiches with apricot jam!
  • Straight out of the jar with a spoon. Lol.

Two sourdough pancakes are stacked onto a white ceramic plate with a dollop of low sugar apricot jam on top along with pumpkin seeds, slices of apricots, and slices of white nectarine. A half pint jar of jam is just above the plate along with a wicker basket of fresh apricots and nectarines.

And that concludes this lesson on making low sugar apricot jam.

All in all, I hope you love this simple, delicious, fruit-forward jam recipe as much as we do! Please let us know if you have any questions in the comments below, and stop back by for a review once you give it a try. Also please consider spreading the love by pinning or sharing this post! Last but not least, don’t miss these other delectable recipes for summer preserves:

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4.73 from 11 votes

Simple Low Sugar Apricot Jam with Lemon Juice (No Pectin)

Please enjoy our low sugar apricot jam recipe with lemon juice. It's bright, fresh, and absolutely delicious. Even better, it only requires three ingredients, and a very short cooking and processing time. It's also freezer-friendly!
Prep Time30 minutes
Cook Time20 minutes
Maceration (Resting) Time12 hours
Course: Breakfast, Jam, Preserved Food, Preserves
Keyword: apricot jam, apricot jam lemon juice, apricot jam no pectin, apricot preserves, low sugar apricot jam
Servings: 8 half-pint jars


  • Large mixing bowl
  • Large non-reactive pot
  • Canning pot (water bath)
  • Sterilized canning jars and lids
  • Jar lifter, canning funnel, etc
  • OR freezer-safe storage containers


  • 4 pounds fresh ripe apricots (pits removed)
  • 2 cups organic cane sugar
  • 1/4 cup organic bottled lemon juice


  • Wash, pit and chop the apricots.
  • In a large mixing bowl, combine apricots and sugar. Mix well.
  • Allow the fruit and sugar to sit (macerate) for several hours or overnight. Move to fridge if overnight.
  • Prepare and sanitize all necessary canning equipment.
  • Combine macerated fruit with lemon juice in a large non-reactive pot.
  • Bring to a boil for several minutes, then reduce to a simmer for 10-15 minutes. Stir frequently. Remove from heat.
  • Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).
  • Process in boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet – for pints or half pints)
  • Store sealed jars in a cool dark location (e.g. pantry or cellar) and use within one year or sooner for best quality. Once open, store unsealed jars in the refrigerator and use within one month.


Freezing instructions: Once the jam has finished cooking, allow it to cool slightly and then transfer it into clean jars *wide mouth* pint or half-pint jars, or other freezer-safe food storage containers. Leave at least a half-inch to an inch of head space. (Look for the “fill line” on glass jars.) Allow the jam to fully cool before freezing. For best results, rapidly cool the jars of jam in the refrigerator and then transfer them to the freezer once they’re cold. Use within 6 months for best quality.

DeannaCat signature, keep on growing



    5 stars
    The recipe is fine also the method but – freezing, really? Why on earth would you want to take up space in your freezer which should be used for meat, fish, vegetables etc. I do realise that I am from a different cultural background but have been making jam & marmalade for over 50 years & it will keep perfectly well in a cool cupboard until at least until the next season rolls around, in fact, I’ve just finished my last pot of sour cherry jam from 2020!

    • DeannaCat

      Hi Jayne – I think you misunderstood. We are providing the option for folks to freeze the jam INSTEAD of canning (because not everyone has the right supplies, or comfort level, to can their own food). Yes, canned jam can last in the pantry, but if folks aren’t up to the task of canning (for whatever reason) then freezing it is a great option and enables them to preserve their harvest. Also, not all of us use our freezers the same… For instance, we don’t eat meat or fish, so we have plenty of space in our freezer for tomato sauce, pesto, garden soups, veggies, and more. Thanks for tuning in!

  • Linda

    4 stars
    Are there any methods that I can use to make this jam thicker? The taste is great and I love using less sugar. 😊

    • Aaron (Mr. DeannaCat)

      Hi Linda, you can cook the jam for a longer period of time but the color may start to darken with the additional time. The jam will also thicken as it cools but this recipe doesn’t use pectin which is typically used to make jams more thick. Hope that helps and enjoy your jam!

  • Steph

    Hi Deanna & Aaron – thanks for posting this great recipe. I have a strawberry patch that’s producing like crazy this summer, so I’m looking for a (low sugar) jam recipe; do you think this recipe would work for strawberries? Thanks so much!

    • Aaron (Mr. DeannaCat)

      Hi Steph, yes I think you can just sub in the strawberries for the apricots and congrats on the bountiful strawberry harvests!

  • Shyami

    5 stars
    Made this today. So simple and spot on! Thank you for sharing Deanna. Most of the apricots on my tree are not pretty as i dont spray . I Salvage what i can (between birds/ squirrels and raccoons!!!) and this was a great way to preserve and enjoy the apricots😊

    • Donna Smith

      5 stars
      This was SO yummy! Totally sweet enough and my new fave! I didn’t do the long term canning process because I knew it wouldn’t last long! Haha. Definitely recommend!

  • sherice potter

    Apricot jam is my favorite! I just spent the day yesterday canning raspberry, blackberry and a blueberry lime jams and i was like “OY, this sugar is gonna kill me” bc like you, i’m of the lower sugar more natural the better kinda lady!! so I’m very happy to find this recipe! I’ll def be using it to make some delicious low sugar apricot jam!!
    thanks for always coming through with a delicious recipe!!

    • Aaron (Mr. DeannaCat)

      Hi Sherice, you’ve been busy with all those berry jams! Hope you enjoy the apricot jam when you find the time to make some.

  • Ella

    This looks awesome! I love the low sugar approach. We don’t have apricot trees, but lots of peach trees. Do you know if I could use this same recipe with peaches?

    • Aaron (Mr. DeannaCat)

      Hi Ella, yes that should work well since they’re similar in natural moisture, pectin and acid content – and peach jam is just as delicious!

  • Maria

    Oh yum! This takes me back to my childhood and our tree. Mom made Apricot jam as well. She also made pineapple apricot jam so you might want to try that combo as it’s quite good too. I will share if you can grow them in your area, get a Blenheim. That’s considered the king of apricots and if you look up the history of them with Santa Clara Valley a.k.a. silicon valley you’ll see a long and storied world famous history. Thanks for this recipe, I’ll be making this!

    • Aaron (Mr. DeannaCat)

      Thanks for sharing Maria, maybe we will add a Blenheim once we find another spot for a fruit tree!

      • Jay

        5 stars
        I tried this recipe last year and it was DELICIOUS! I’m wondering if you have tried double or tripling a batch and if it turned out?

        • Aaron (Mr. DeannaCat)

          Hi Jay, yes we have made a double batch and did so for this recipe post as well. It turns out amazing either way, so glad to hear you enjoyed it!

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