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)
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!
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.
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!
PrintLow Sugar Apricot Jam
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)
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 4 (1/2 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 1/2 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. 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.
- Wash and pit apricots. Dice into 1/4 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 add-ins, stir them in now.
- 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.
- If you are canning the jam, ladle hot jam into hot jars, leaving a 1/4″ 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
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