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Easy Low Sugar Apricot Jam (+ Lavender, Almond, and Vanilla Versions!)

jar of low sugar apricot jam on a grey and white napkin surrounded by fresh apricot halves.
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★★★★★

5 from 6 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. Includes lavender, vanilla and almond variations, plus canning instructions! (gluten-free, dairy-free)

Ingredients

Scale
  • 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:

Instructions

  1. If you are canning your jam, sanitize and prepare your jars. Keep them warm before filling them.
  2. Wash and pit apricots. Dice into 1/4 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.
  4. As the mixture heats, use  potato masher to mash to apricots.
  5. Once mixture reaches a boil that cannot be stirred down, add sugar, stirring well.
  6. Bring back to a rolling boil and boil for 1 minute, continuing to stir.
  7. Remove from heat. If using any additional flavor add-ins, stir them in now.
  8. 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:

  1. Ladle hot jam into hot jars, leaving a 1/4″ head space.
  2. Wipe the rims of the jars with a clean cloth dipped in vinegar.
  3. Top with lids and secure tightly with rings.
  4. Place jars into a boiling water bath and boil, fully submerged, for 10 minutes.
  5. 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

Find it online: https://livelytable.com/low-sugar-apricot-jam/