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    Home » Sauces and Spreads » Low Sugar Apricot Jam

    By Kaleigh - July 23, 2019, Updated July 19, 2020

    Low Sugar Apricot Jam

    Jump to Recipe·Print Recipe
    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. (#glutenfree, #dairyfree, #nutfree) #jam #apricots #preserving #summer #canning #recipes

    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. (gluten-free, dairy-free, nut-free)

    glass jar of apricot jam surrounded by cut apricot halves

    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. It's homemade or nothing! Luckily, I've been making homemade jam for a long time, so making a batch is a simple process for me now.

    How do you make apricot jam?

    Apricot jam is very easy to make, especially after a little bit of practice. Simply prepare the fruit, mix it with a little water and pectin, heat, and add a bit of sugar. Done!

    sliced english muffin covered with apricot jam on a white plate

    Do I have to can apricot jam?

    I like to can all of my jams (because I like to make one big batch at a time, and because I rarely have extra space in my fridge for lots of jars) so I can store in in the pantry for months. If you prefer not to can it, no worries! Just store it in the refrigerator up to a week, or in the freezer. (For more help on canning, read my canning tutorial for beginners.)

    How do you make lower sugar jam?

    I prefer to actually taste the fruit in my jam, so I make lower sugar versions. I do this by using a low- or no sugar required pectin. It ensures that the jam sets up perfectly every time, is safe to store long-term, and that I can taste the fruit! I use Ball RealFruit Low or No Sugar Needed Pectin.

    Do I have to peel the apricots?

    In my child-free days, I used to spend the time to peel my fruit before making jam. Now, ain't nobody got time for that. Apricots are hard to peel without wasting half the fruit, so I prefer to leave the skin on (more fiber!), finely dice the apricots, and gently mash the apricots with a potato masher while they are cooking. This yields a slightly more chunky, yet delicious jam. If you prefer a smoother jam, you may peel and puree the apricots before measuring for the recipe.

    low sugar apricot jam

    Can I make different flavors of low sugar apricot jam?

    YES! 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 tsp lavender extract into cooked jam mixture after removing from heat. (Lavender extract is available on Amazon.)
    • Vanilla Apricot Jam: Stir 2 tsp vanilla extract or vanilla bean paste (highly recommended!) into cooked jam mixture after removing from heat.
    • Almond Apricot Jam: Stir 1 tsp almond extract into cooked jam mixture after removing from heat.

    If you love apricots as much as we do, you have to try making this low sugar apricot jam. It's absolutely delicious on toast, sandwiches, with a cheese board, and more!  In my experience, apricots go on sale only once or twice a summer, so when they do, I snatch up a bunch so I can make jam and enjoy apricots year round!

    If you make this recipe, please be sure to leave a star rating in the comments below!

    Print

    Low Sugar Apricot Jam

    low sugar apricot jam

    ★★★★★

    5 from 4 reviews

    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. (gluten-free, dairy-free, nut-free)

    • Author: Kaleigh
    • 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

    Scale
    • 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

    1. If you are canning your jam, sanitize and prepare your jars. I like to wash them in warm soapy water, then I keep them in the oven on 200°F on a cookie sheet to keep them hot. (Do not pour hot jam into cold jars or they will shatter.) Boil the lids in the water bath for at least 5 minutes before using.
    2. Wash and pit apricots. Dice into ¼ inch pieces.
    3. 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.
    4. 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.
    5. Remove from heat. If Using any additional add-ins, stir them in now.
    6. If you are not canning the jam, let cool for a few minutes before pouring into containers. Allow at least an hour in the refrigerator to firm up. Store covered in the refrigerator for up to a week. It can also be frozen in freezer-safe containers.
    7. If you are 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

    • I love this apricot jam as it is, but vanilla extract, lavender extract, or almond extract all make wonderful flavor variations! Add the flavor of your choice into the jam after removing from heat.
    • If you prefer a smoother jam without chunks, puree apricots in a blender or food processor prior to cooking. Measure 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!

    Keywords: low-sugar jam, low-sugar apricot jam, apricot jam

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

     

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    Reader Interactions

    Comments

    1. Brandie says

      August 12, 2020 at 2:59 pm

      Can I sub agave nectar for the sugar??

      Reply
      • Kaleigh says

        August 13, 2020 at 5:45 am

        I haven't ever tried it so I can't say. I don't know how it would set up using a liquid sweetener.

        Reply
    2. Denise says

      August 03, 2020 at 9:06 pm

      This recipe is so easy and delicious! Made two batches. Definitely a keeper!

      ★★★★★

      Reply
      • Kaleigh says

        August 05, 2020 at 8:40 pm

        So glad you enjoyed it!

        Reply
    3. Dee says

      July 23, 2020 at 9:50 pm

      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.

      ★★★★★

      Reply
      • Kaleigh says

        July 24, 2020 at 2:39 pm

        So glad you like the recipe!

        Reply
    4. Barbara says

      July 14, 2020 at 12:41 pm

      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.

      Reply
      • Kaleigh says

        July 14, 2020 at 1:49 pm

        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.

        Reply
    5. Peggy Self says

      July 13, 2020 at 6:12 pm

      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
      [email protected] Com

      Reply
      • Kaleigh says

        July 14, 2020 at 8:06 am

        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?

        Reply
    6. Jerrie A Reining says

      July 10, 2020 at 5:18 pm

      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

      ★★★★★

      Reply
      • Kaleigh says

        July 11, 2020 at 2:35 pm

        I'm jealous! Enjoy!

        Reply
    7. Yvette says

      June 15, 2020 at 7:10 pm

      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,

      Reply
      • Kaleigh says

        June 16, 2020 at 4:42 am

        Hi Yvette,

        Yes you can double it, but I wouldn't make it any bigger than that to avoid setting issues. Enjoy!

        Reply
    8. Tina says

      June 14, 2020 at 12:08 am

      Delicious! Great recipe! Will definitely make again.

      ★★★★★

      Reply
      • Kaleigh says

        June 14, 2020 at 12:11 pm

        Great to hear!

        Reply

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    Hi, I'm Kaleigh! I'm a food-loving registered dietitian, wife, and mom helping you find joy in the kitchen with delicious real-food recipes and wellness tips. Join me in finding your healthy!

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