Apricot Jam Recipe

This apricot jam recipe is made without pectin.


8 cups diced apricots
1/4 cup lemon juice
5 1/2 cups sugar
1/2 Tablespoon butter

10 pint jars, seals and new lids


Begin by washing canning jars, lids, and rings in hot soapy water.

Dry the rings and set aside.

Sterilize your jars by boiling for 10 minutes a large canner.

After 10 minutes, turn off heat and let jars sit in hot water until ready to use. If they cool too much, you risk cracking the glass with hot filling.

Place new lids (the flat part) in a small saucepan, covering with water and simmering for 10 minutes. This will help to activate the vacuum seal. Keep them in simmering water until ready to use. NOTE - Do NOT boil lids.

In a large pot, bring the apricots, lemon juice, sugar and butter to a boil over medium high heat

Boil for 30 minutes, being mindful to stir the recipe so that that it does not stick to the sides.

Remove from heat and filling the jars 3/4 full. Be sure to leave space.

With a clean cloth, wipe rims clean and put the lid and rings and tighten until you just feel some tension.

*NOTE - At this point, if you plan to make freezer jam, simply let the jars cool entirely before freezing them for several months.

If you plan to keep the in a cupboard, then you need to process them.


Place a canning rack in the bottom of a large stockpot or canner and fill halfway with water.

Bring to a boil, then carefully lower the jars into the pot using a holder (which are like special tongs for canning).

Leave some space between the jars.

Add enough boiling water so the jars are covered by about 1 inch.

Bring the water to a full boil, cover the pot, and boil for 12-15 minutes.

Leave jars in the stockpot, and let it cool down for 10 minutes before removing.

Remove the jars from the large stock pot with a holder, and transfer to a dish towel until cool.

You will know that your jars have sealed, once they have cooled, if you can press the top of the lid and it does not move up and down.

Refrigerate any jars that didn't seal for up to 3 weeks or freeze for up to 1 year.

Store canned jam in a cool dark place.