Apricot lovers will absolutely love this easy, low sugar apricot jam! Preserving apricots as low sugar jam allows you to enjoy the summer fruit year-round. Includes lavender, vanilla and almond variations, plus canning instructions! (gluten-free, dairy-free)
Mr. Table loves apricots. He's a huge fan of them in the summer (especially if I wash and cut them for him), and he adores apricot jam. Being a jam snob, I refuse to eat store bought jam, as it's usually filled with ingredients that I don't love. It's homemade or nothing for me! Luckily, I've been making homemade jam for a long time, so making a batch of apricot jam when spring and summer apricots roll around is a simple process.
Why You'll Love This Apricot Jam
Apricot jam is my favorite way to preserve apricots for months to come! They're not is season for long, so I scoop up a bunch as soon as I see them and make this delicious jam. It's incredibly simple to make, and has much less sugar than most, so you can actually taste the fruit! If you prefer a little more flavor than just the traditional apricot, I've included three variations for you, too!
How do you make lower sugar jam?
Low sugar jam is just like making regular jam, but I use a pectin specifically formulated for lower sugar recipes. It ensures that the jam sets up perfectly every time and is safe to store long-term, even without a ton of sugar! I use Ball RealFruit Low or No Sugar Needed Pectin.
How To Make The Best Low Sugar Apricot Jam
- Prepare the fruit by washing, halving, and pitting the apricots. Dice the apricots into about a quarter- to half-inch dice.
- Add the apricots, pectin, water and lemon juice to a saucepan. Stir well and bring to a boil over medium-low heat.
- As the mixture heats and the fruit softens, use a potato masher (or a fork) to mash the apricots.
- Once the mixture reaches a rolling boil that cannot be stirred down, add the sugar.
- Bring back to a boil for one minute, continuing to stir.
- Remove from heat. Stir in any additional flavoring you'd like, and proceed to can or store as you'd like.
Tip: Use a larger saucepan or pot than you think you'll need. The mixture will climb in the pan as it rapidly boils and you don't want to get burned!
How To Can Apricot Jam
- Wash and sanitize your jars before starting the recipe, keeping them warm.
- Ladle hot jam into hot jars, leaving a ¼-inch headspace.
- Wipe the rims of the jars with a clean cloth or paper towel soaked in vinegar.
- Place the lids on the jars and screw the bands on.
- Process jars in a water bath for 10 minutes.
Tip: For more detailed instructions on canning, read my canning tutorial for beginners.
How Long Does Apricot Jam Last Without Canning?
If you prefer not to can your jam, no worries! It will last it in the refrigerator up to a week, or in the freezer for up to 3 months.
Do I have to peel the apricots?
Apricots are hard to peel without wasting half the fruit, so I prefer to leave the skin on - more fiber! The skin also contains natural pectin, which helps the jam set even more.
Flavor Variations of Low Sugar Apricot Jam
Mixing up the flavors of jam is one of my favorite parts. The original version of this apricot jam is divine, but there are so many flavor options as well. I personally love lavender apricot jam, with vanilla and almond variations taking a close second and third. For the variations:
- Lavender Apricot Jam: Stir 1 teaspoon lavender extract into cooked jam mixture after removing from heat. (Lavender extract is available on Amazon.)
- Vanilla Apricot Jam: Stir 2 teaspoon vanilla extract or vanilla bean paste (highly recommend!) into cooked jam mixture after removing from heat.
- Almond Apricot Jam: Stir 1 teaspoon almond extract into cooked jam mixture after removing from heat.
Ways To Use Apricot Jam
This jam is absolutely delicious on toast, sourdough biscuits or English muffins for breakfast. It's also delicious spread on PB&J or turkey sandwiches, paired with a cheese board, or swirled into yogurt or oatmeal.
If you make this recipe, please be sure to leave a star rating in the comments below!
PrintEasy Low Sugar Apricot Jam (+ Lavender, Almond, and Vanilla Versions!)
Apricot lovers will absolutely love this easy, low sugar apricot jam! Preserving apricots as low sugar jam allows you to enjoy the summer fruit year-round. Includes lavender, vanilla and almond variations, plus canning instructions! (gluten-free, dairy-free)
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 4 (½ pint) jars 1x
- Category: spread
- Method: stove top
- Cuisine: American
Ingredients
- 4 cups fresh apricots
- 1 cup water
- 3 tbsp lemon juice (bottled if you are canning)
- 4 ½ tbsp low sugar pectin (I use this one from Ball)
- 1 cup sugar
Optional add-ins:
- 2 tsp vanilla extract or vanilla bean paste
- 1 tsp lavender extract
- 2 tsp almond extract
Instructions
- If you are canning your jam, sanitize and prepare your jars. Keep them warm before filling them.
- Wash and pit apricots. Dice into ¼ inch pieces.
- In a large sauce pot, combine apricots, water, lemon juice and pectin. Stir well and bring to a boil over medium low heat.
- As the mixture heats, use potato masher to mash to apricots.
- Once mixture reaches a boil that cannot be stirred down, add sugar, stirring well.
- Bring back to a rolling boil and boil for 1 minute, continuing to stir.
- Remove from heat. If using any additional flavor add-ins, stir them in now.
- If you are not canning the jam, let cool for a few minutes before pouring into sealable containers. Allow at least an hour in the refrigerator to firm up.
If you care canning the jam:
- Ladle hot jam into hot jars, leaving a ¼″ head space.
- Wipe the rims of the jars with a clean cloth dipped in vinegar.
- Top with lids and secure tightly with rings.
- Place jars into a boiling water bath and boil, fully submerged, for 10 minutes.
- Carefully remove jars and place on a dish towel to cool. You should hear ‘pops’ as the lids seal. Wait up to 24 hours and check that the jars have sealed by pressing down on the center of the lids. If a lid ‘clicks’ or is able to be pushed down, it hasn’t sealed properly. You can store unsealed jars in the fridge or re-process them in the water bath. Sealed jars can be stored in the pantry until ready to use, up to 18 months.
Notes
- Use a larger saucepan or pot than you think you'll need. The mixture will climb in the pan as it rapidly boils and you don't want to get burned!
- If you prefer a smoother jam without chunks, puree apricots in a blender or food processor prior to cooking. Measure fruit after pureeing.
- You are welcome to peel the apricots if you'd like, but I prefer to leave the peels on because they are not very noticeable in the final product, they add a bit of fiber, and they are just a pain to remove!
- If you prefer not to can your jam, no worries! It will last it in the refrigerator up to a week, or in the freezer for up to 3 months.
- For a full tutorial on canning, see my canning guide.
Keywords: low sugar apricot jam, easy apricot jam, lavender apricot jam, vanilla bean apricot jam
Michelle says
Love that it's fast and low sugar. I've never tried the vanilla before, but I will definately be adding it in all of my future batches.
★★★★★
Scott says
Just a comment, the most current information on canning lids is to Not boil them. Just make sure they are clean. The rubber for the sealing rim will degrade if boiled.
Kaleigh says
Thank you for sharing that, Scott. I wasn't aware of the updated guidelines. I'll be updating all my canning posts now!
MarshaB says
Can you make this jam without the water by macerating the apricots and cooking in their own juices?
Kaleigh says
Hi Marsha, I haven't ever tried, but let me know how it works out if you do!
Brandie says
Can I sub agave nectar for the sugar??
Kaleigh says
I haven't ever tried it so I can't say. I don't know how it would set up using a liquid sweetener.
Denise says
This recipe is so easy and delicious! Made two batches. Definitely a keeper!
★★★★★
Kaleigh says
So glad you enjoyed it!
Dee says
Love this recipe! So easy! I made 3 different batches , one with ginger, another with vanilla extract and the last with almond extract. Love them all.
★★★★★
Kaleigh says
So glad you like the recipe!
Barbara says
I’m not sure if I made this recipe right. It seems a little runny. Is that the way it suppose to be. I followed the recipe to the T. The one for 8 cups of apricots.
Kaleigh says
Have you given it a full 24 hours to set up? Sometimes it takes a little bit. Also, did you can it? It would be that some water snuck into the can if there were air bubbles.
Peggy Self says
Hi! I followed recipe carefully, once w sugar and once w Monkfruit sweetener. For some reason they both came out a little bitter. Can you think why it may have done?thanks!
Peggy S
Pwself@msn. Com
Kaleigh says
Hi Peggy,
I don't have any experience with Monkfruit so I can't say for sure, although some low or no calorie sweeteners have a bitter aftertaste, especially when cooked. It would just be the apricots. I've noticed the once I've had haven't been very sweet this year. Also adding the skin can make it a little more bitter. Did you peel the apricots or leave the skin?
Jerrie A Reining says
My apricot tree is "bustin' at the seams". Providing specific measurements for ingredients works perfectly for me. I have a lot of work in front of me!! Thanks
★★★★★
Kaleigh says
I'm jealous! Enjoy!
Yvette says
I'm looking forward to making this recipe very soon. I managed to catch apricot season this year and hit the fruit stand quickly before they were all gone. We have a lot of canners up this way.
My question is, can this recipe be doubled?
Thanks,
Kaleigh says
Hi Yvette,
Yes you can double it, but I wouldn't make it any bigger than that to avoid setting issues. Enjoy!
Tina says
Delicious! Great recipe! Will definitely make again.
★★★★★
Kaleigh says
Great to hear!