Apricot Preserves No Pectin-Low Sugar

There’s nothing quite like the taste of homemade apricot preserves spread across a warm sourdough biscuit.

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.

Let’s get started!

You Will Need:

· Washed, halved and pitted fresh apricots · Organic sugar · Organic lemon juice · Wooden utensils · Water bath canner & wire rack · Canning utensil set · Half-pint canning jars · Canning lids and rings

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Stone fruit-like apricots are best when picked slightly firm for a thicker jam due to being naturally higher in pectin

Fresh Apricots

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

Prepare Apricots

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

Sugar

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Allow the fruit and sugar to sit for at least 4 hours, or up to 24 hours for the best results.

Maceration

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Place the bowl in the refrigerator overnight, and then return it to room temperature on the counter for several hours to warm up slightly before putting it on the stovetop the next day.

Maceration

Prepare Supplies

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. Place the lids and bands in a separate small pot of simmering water.

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Over medium heat bring the mixture to a gentle simmer. Stir frequently to prevent sticking and burning.

Simmer

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Cooking time can take around 30-40 minutes. To test the consistency, place a small spoonful of the preserves on a chilled plate.

Cooking

For further guidance use these references for safe canning practices. The Ball Complete Book of Home Preserving. For more info.  visit The National Center For Home Food Preservation for guidance.

Canning

Carefully place the filled and sealed jars  into the canning pot with the rack. Make sure the jars are covered by at least an inch of water.

Canning

Check that each jar has been sealed after 24 hours. Label jars and store in a cool dark place and for best quality use within 12 months.

Storage

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