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A small jar of apricot jam has a spoon full of jam resting on the top of the jar. Beyond are a number of fresh apricots along with two more jars of jam along with a plate that contains a piece of bread that has been covered in jam.

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!
4.93 from 13 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Maceration (Resting) Time 12 hours
Course Breakfast, Jam, Preserved Food, Preserves
Servings 8 half-pint jars

Equipment

  • 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

Ingredients
  

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

Instructions
 

  • 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.

Notes

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.
Keyword apricot jam, apricot jam lemon juice, apricot jam no pectin, apricot preserves, low sugar apricot jam
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