How to make Apricot Jam without Pectin

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My mother brought me all sorts of Apricots from her tree and of course I made Jam with it!

SIMPLE recipe and honestly canning is a lot more simpler than people think. You’ll never know how easy unless you try!

Check out my printable recipe below.


I love knowing that I have jam on hand that has been made by me! Also nice for a quick gift if you need one!



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Apricot Jam without Pectin
Recipe type: Jam
Prep time: 
Cook time: 
Total time: 
Serves: 80
Very Simple Jam!
  • 8 Cups Diced Apricots
  • ¼ c. Lemon juice
  • 6 c. Sugar
  • 5 -pint jars or 10½ pint jars
  • Large stock pot
  1. Sterilize your canning jars by boiling for 10 minutes in a hot water bath or in your dishwasher
  2. combine all ingredients in a large stock pot
  3. Bring the ingredients to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
  4. Once the mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking and burning.
  5. Remove from heat and fill jars, leaving about ¼ inch head space
  6. Wipe the rimbs of the jars clean and put the 2 piece metal canning lids in place make sure the ring is tightened. Set Jars into a boiling water bath for 10 minutes.
  7. Remove from the water and set out on the counter overnight. Over tim the lids will pop into place.

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  1. Rosie says

    I would love to try canning, if I ever can get access to fruit that is organic and not too expensive. My only access is whole foods, and I can afford one apricot if I’m lucky. I got a dehydrator and am still waiting for that bounty of fruit, next would be the canning supplies – country girl wannabe.

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