Apricot Preserves Canning Recipe-No Pectin Low Sugar 

Of all homemade jams and preserves, apricot holds a special nostalgic place in my heart from childhood. Apricots are bursting with natural sweetness and are reminiscent of warm summer days spent in the fruit orchard eating apricots. But as a mom, I am conscious of what we are eating and putting into our pantry, and the classic sugary, pectin-laden apricot preserves do not align with our home-preserving goals. However, lower-sugar apricot preserves crafted without the need for commercial pectin is very easy. This recipe is the perfect balance of timeless tradition, and also our well-being.

There’s nothing quite like the taste of homemade apricot preserves spread across a warm sourdough biscuit or used as a delightful topping for dessert. Making your own apricot preserves might seem like a big task, but with the right recipe and technique, it can be a rewarding and delicious endeavor. In this blog post, I’ll guide you through a water bath canning recipe for apricot preserves that requires 3 simple ingredients no pectin, and uses low organic sugar. By the end, you’ll have a batch of sweet and tangy preserves that capture the essence of summer and can be enjoyed year-round. 

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Jump to:

• Ingredients
• Equipment
• Picking Apricots
• ​Preserves Vs. Jam or Jelly
• Maceration
• Low Sugar
• Lemon Juice
• Shelf Life Of Low Sugar Jam
• How to Make Apricot Preserves
• Note
• Freezer Jam
• Apricot Preserves No Pectin & Low Sugar
• FAQ
• Trending Now
• Canning Saftey

Ingredients

• Washed, halved, and pitted fresh apricots
• Organic cane sugar (white sugar can be used)
• Organic lemon juice

Equipment

• Mixing bowls
• Cutting board
• Paring knife
• Chopping knife
• Immersion Blender or Potato masher
• Heavy-bottomed saucepan or enamel crock
• Wooden spoon
• Canning jars with lids and bands (quilted crystal jam jars are my favorite)
• Canning pot or large pot with a wire rack
• Jar lifter
• Lid lifter
• Lint Free Kitchen towels

See the recipe card for quantities

Picking Apricots

Whether you have your own apricot tree in your backyard or you enjoy visiting a local U-pick farm or fresh fruit stand you know apricots have a very short picking season. This means that when they are ripe you have to get busy preserving. Stone fruit-like apricots are best when picked slightly firm for a thicker jam due to being naturally higher in pectin, however, the longer they ripen the sweeter they become. I prefer freestone varieties like robata (red blush), Goldcot, and Rival for ease of preparation.

​Preserves Vs. Jam or Jelly

What are the differences between fruit preserves, jams, and jelly? They are all types of fruit spreads, but they differ in terms of their ingredients, textures, and preparation methods.

1. Preserves: Preserves are fruit spreads made from whole or large pieces of fruit, often cooked with sugar to create a thick and chunky mixture. The fruit pieces are typically suspended in a thick syrup or gel. The term “preserves” suggests that the fruit is preserved in a way that retains its texture and shape. Sometimes, preserves might include additional ingredients like spices or even whole fruit pieces to enhance flavor and texture.
2. Jam: Jam is similar to preserves but typically contains smaller fruit pieces or crushed fruit. The fruit is cooked with sugar to create a thick consistency, and the end result is smoother and more uniform compared to preserves. The fruit is often broken down more during the cooking process, resulting in a spreadable texture that is less chunky than preserves.
3. Jelly: Jelly is a clear fruit spread made from fruit juice, sugar, and pectin. Unlike preserves and jam, jelly does not contain fruit pieces or pulp. Pectin is a natural thickening agent found in fruit that helps jelly set. The process of making jelly involves extracting the juice from the fruit, straining it to remove solids, and then cooking the juice with sugar and pectin until it reaches a gel-like consistency. The end result is a smooth, translucent spread that is easily spreadable.

Looking for other recipes like this? Try these:

Maceration

Maceration of fruit refers to a process in which fruits are soaked in sugar, to soften and infuse them with flavors. This technique is commonly used in preserving to enhance the texture, taste, and overall quality of the fruit.

During maceration, the fruit is combined with sugar and left for an extended period of time. The sugar draws out the fruit’s natural juices through osmosis, creating a sweet syrup that envelops the fruit. This process not only softens the fruit but also helps to preserve it by creating an environment where bacteria and enzymes are inhibited due to the high sugar concentration.

Maceration is an important step when making jams, jellies, or fruit preserves that are lower in natural pectin. The softened and sugar-infused fruit becomes more pliable and flavorful, which contributes to the overall thickness, taste, and texture of the final preserved product. It’s a way to enhance both the taste and the texture of the preserved fruit while also aiding in its preservation by reducing water content and naturally thickening the fruit before the cooking process. 

Low Sugar

This recipe is considered low-sugar compared to a traditional homemade jam or preserves recipe that calls for a 1:1 ratio of equal parts of sugar to fruit. This recipe uses organic cane sugar at a 1:2 ratio instead. When choosing the amount of sugar to use in a recipe for a canning it’s important to remember that the amount of sugar doesn’t determine the safety of the finished product so you can safely reduce the amount of sugar. The only thing that makes preserves safe for canning in a water bath canner is the acid content.

Lemon Juice

For this low-sugar recipe, I use organic lemon juice as the preservative rather than pectin. As noted above It is important to follow the recipe exactly for the lemon juice-to-fruit ratio as the National Center for Food Preservation recommendations for safe canning standards. I also suggest using organic bottled lemon juice like this one over fresh lemon juice due to a varying pH or acid content.

Shelf Life Of Low Sugar Jam

Sugar plays a crucial dual role in the preservation of jam. It not only extends the jam’s shelf life by maintaining its quality, flavor, and color but also contributes to its safety by working in tandem with the acidic lemon juice and the canning/boiling process to prevent mold and bacterial growth (botulism). Traditional recipes commonly call for a near-equivalent ratio of fruit to sugar by weight, a practice that ensures the jam’s longevity and eating quality over extended periods, sometimes spanning years. However, this abundance of sugar can be too much. The sugar content in this recipe does reduce the overall shelf life of the preserves to roughly one year or less—compared to a classic recipe with higher sugar concentrations that can last several years. To further extend the shelf life consider using firmer or slightly underripe fruit when the natural pectin is higher.  If a sweeter flavor profile is preferred, an increase in sugar can be adopted. Doubling the sugar content would still fall within the “low sugar” spectrum for most jam recipes.

How to Make Apricot Preserves

Instructions:

1. Prepare Your Apricots

Start by washing the apricots thoroughly under running water. Cut them in half, remove the pits, and then cut each half into smaller chunks. Place the apricot chunks in a large mixing bowl.

2. Add Sugar

​To the large mixing bowl add organic sugar and stir to combine the fruit and sugar.

3. Mascerrate

Allow the fruit and sugar to sit for at least 4 hours, or up to 24 hours for the best results. Place the bowl in the refrigerator overnight, and then let return it to room temperature on the counter for several hours to warm up slightly before putting it on the stovetop the next day. 

4. Texture

Use a potato masher to gently mash the apricots to your desired consistency. If you prefer a chunkier texture, leave them as is. For a smoother consistency use an immersion blender or food processor to achieve your desired texture. 

5. Cook the Preserves

In a large heavy-bottomed non-reactive pot, combine the macerated fruit with lemon juice over medium-low heat. 

6. Simmer and Skim

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent sticking and burning. As the mixture simmers, foam might rise to the surface. Use a spoon to skim off any foam that forms.

7. Cook the Preserves

Continue simmering and stirring until the preserves reach your desired thickness. Cooking time can take around 30-40 minutes. To test the consistency, place a small spoonful of the preserves on a chilled plate. If it wrinkles and holds its shape when you push it with your finger, it’s ready.

9. Prepare for Canning

While the preserves are simmering, prepare your canning jars by washing them with hot soapy water. Rinse thoroughly. Place jars in a canning pot or large stockpot filled with hot water. Bring the water to a simmer to sterilize the jars. Place the lids and bands in a separate small pot of simmering water. This softens the rubber on the lids and ensures a proper seal. 

For further guidance use these references for safe canning practices. The Ball Complete Book of Home Preserving. If you are still unsure about using a canning recipe call your local extension office or visit The National Center For Home Food Preservation for guidance.

10. Fill the Jars

Using a jar lifter, carefully remove the sterilized jars from the canning pot and place them on a clean kitchen towel. Use a funnel to ladle the hot apricot preserves into the jars, leaving about ¼ inch of headspace at the top.

11. Remove Air Bubbles and Seal

After filling the jars, run a clean wooden or plastic utensil around the inside of each jar to release any trapped air bubbles. Wipe the rim of the jar with a clean, damp cloth to remove any residue. Using a magnetic lid lifter, place lids on the jars, followed by the bands. Tighten the bands, but do not over-tighten.

12. Water Bath Canning

Carefully place the filled and sealed jars back into the canning pot with the rack. Make sure the jars are covered by at least an inch of water. Bring the water to a gentle boil and process for 10-15 minutes, adjusting the processing time if you’re at a higher altitude. Refer to this chart if needed.

13. Remove and Cool

Turn off the heat, lift the wire rack, and allow the hot jars to rest for 5 minutes. Using the jar lifter, carefully lift the jars out of the pot and place them on a kitchen towel Let the jars cool completely, undisturbed. As they cool, you might hear the satisfying “pop” of the lid sealing, indicating a successful preservation.

14. Store and Enjoy

Once the jars are completely cool, check the seals by pressing down on the center of the lids. If they don’t flex, the jars are properly sealed. Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and consumed within a few weeks.

Note

This recipe can easily be halved to make a smaller batch of jam. Follow the same directions with each ingredient cut in half for small batch preserving.

Freezer Jam

Alternatively, if you don’t want to water bath can your apricot preserves they can be frozen. When the preserves are done cooking (step 7) remove them from the heat and allow them to cool slightly. Using a ladle and a canning funnel transfer the preserves to clean wide-mouth jars or other freezer-safe containers like these plastic Ball jars. Leave 1 inch of head space to allow for expansion during freezing. Allow the jam to cool completely before placing it in the freezer for up to 6 months.

Making your own homemade apricot jam or preserves through water bath canning is a rewarding process that allows you to enjoy the flavors of summer all year round. With this no-pectin, low organic sugar recipe, you can savor the natural sweetness of ripe apricots enhanced by the zing of lemon. By following these step-by-step instructions, you’ll be able to create jars of homemade goodness that make for wonderful gifts or elevate your everyday meals and treats. I promise you won’t go back to buying store-bought apricot jam with high fructose corn syrup.

FAQ

Trending Now

Canning Saftey

This recipe follows the canning safety guidelines for apricots Processed in a Boiling Water Canner as outlined in The Ball Complete Book of Home Preserving. If you are still unsure about using a canning recipe call your local extension office or visit The National Center For Home Food Preservation for guidance.

Following tested canning recipes and instructions is of the utmost importance to avoid unsafe canned food and follow all home canning guidelines.

Mandatory Disclaimer: These recipes have been tested in my kitchen. They have not been tested for USDA approval, therefore, use them at your own risk. Hollishomestead.com is not responsible for unsafe canning practices or recipes used by the consumer. Please refer to the Ball Complete Book of Home Preserving for all canning safety, and home canning formation as well as step-by-step instructions on how to get started with home preserving.