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Last Updated on September 21 , 2023

Even better , this down in the mouth sugar apricot jam formula requires onlythree ingredientsand a veryshort cooking and processing clock time . If you do n’t want to can it , you’re able to come out it in the deep-freeze or else . notice that our recipe call for a passive overnight bonyness unconscious process ( not required but highly recommended ) so please design accordingly .

A small jar of apricot jam has a spoon full of jam resting on the top of the jar. Beyond are a number of fresh apricots along with two more jars of jam along with a plate that contains a piece of bread that has been covered in jam.

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A white ceramic plate has a slice of toast that is covered in apricot preserves. A silver spoon sits next to it full of the jam. The full jar of jam and an apricot cut in half sit just above the plate while a wood bowl full of apricots sits just below the plate.

Growing up , apricot jam was my inviolable front-runner . So imagine my delight to find a massive old apricot tree at our new homestead ! However , I could n’t find an existing apricot press formula that tickled my fantasy . Most recipe I picture used too much moolah , had too foresighted a cooking time , or call for pectin . So I did a short research and we lash up our own … and it turned out fantastic ! In additiondehydrating apricots , this is my favorite way to conserve our premium .

3 Ingredients for Low-Sugar Apricot Jam

Fresh Apricots

For the most scented and flavorful jam , usefresh , ripe , semi - soft peach . Homegrown , local , or otherwise recently - foot yield is even well ! In an attack to scale down waste from our tree , we used someveryripe apricots to make our low clams apricot jam ( including some that were spite or getting too soft to eat fresh ) and the flavor was absolutely phenomenal !

However , less ripe apricot are higher in raw pectin , so using morefirm apricots will yield a blockheaded jamif that ’s what you ’re after ( albeit a tad less sweet).Freestoneapricot varieties like Blenheim , Katy , or Autumn Glo are easy to work with .

Hint : Since they ’re standardised in wet , acid and natural pectin , you may also total yellowed peaches or nectarine to this formula ! Or , see ourlow sugar peach jam recipe here .

A large wooden bowl full of freshly harvested apricots. They are mounding over the edge of the bowl and are in a slight pyramid stack. Beyond is the mature apricot tree from where the apricots came from.

Lemon Juice

Our low lolly apricot jam recipe uses lemon succus as thepreservativerather than pectin . That ’s simply our personal predilection ! If you plan to can your apricot jam , please follow the recipe exactly ( with the elision of adding more dough if you desire , explained below ) . The called - for lemon juice - to - yield proportion stick to theNational Center for Food Preservationrecommendations for safe canning criterion . I also suggest using organicbottled lemon juicesince fresh - squeezed lemons can have a varying pH or battery-acid content .

Sugar

Though this formula is reckon a “ low - sugar ” apricot jam , it does use some sugar – butfarless than most of the other formula we saw online ! ( Even those claiming to be “ low boodle ” . ) I find it to be theperfect equipoise of sweet to harlot , especially after adding lemon yellow succus . We prefer to use unrefined organic cane sugar to make jam because it offers a more complex , less penetrating flavor .

A note on low sugar jams and shelf life

Sugar play an crucial part inextending the shelf lifeof jam ( in condition of quality , sapidity , and color retention ) while the acidic Citrus limon juice and canning / simmering operation is what preserves the jam in terms of intellectual nourishment base hit ( for example preventing cast and bacterial increase ) . Most traditional hole formula call for nearly adequate parts fruit and loot by weighting ( SO much sugar ! ) so as to make the pickle shelf - stable and retain good eating character for many , many years . Therefore , you may reduce the sugar contentedness in a jam formula without jeopardizing safety , though it may subdue the overall shelf lifetime of the jam .

Because our low sugar apricot jam recipe has importantly less sugar than most , it may have a brusk shelf life – aboutone year(or less ) rather than several age . Therefore , if you want to extend the shelf living even further , are work with unwavering or more or less underripe fruit , or if you simply favor sweetened jamming , you’re able to certainlyincrease the amount of sugar . Up to double the sugar would still be reckon “ low sugar ” for most jam recipes .

you’re able to interpret more about carbohydrate and shelf life in muddle recipeshereandhere .

An open jar of jam sitting in the sunlight, the bright orange preserves glisten in the light. Beyond are many half pint and full pints of the preserves, most of them stacked two high on top of each other.

How lemon juice vs pectin affects jam thickness

avoid pulverized pectin keeps this mess as unsubdivided and born as possible , letting thefresh yield flavor glow . Yet because we do n’t utilize pectin ( and apricots are n’t particularly in high spirits in raw pectin ) , this low - sugar apricot jam isn’tintenselythick or gelatinous – and that ’s fine with me ! It ’s not “ runny ” by any means , and the overnight sugar bonyness process helps to of course inspissate it as well , explained more to follow .

To make your jamming even thicker , you could increase the cooking clock time to further reduce it , though keep in mind that can also take away from the flavour and color . Overcooking kettle of fish will lead to a more drink , caramelized flavor and will also oxidise the fruit , resulting in a darker ( more chocolate-brown ) appearance . We prefer to sacrifice some of the heaviness in purchase order to hold back the brightest fresh fruit sapidity and color possible !

Macerating fruit for jam

Maceration is the act of tossing fruit in sugar and letting it sit awhile , from several hours to overnight . This is thebest way to reduce preparation fourth dimension for jams , which help to maximize and retain the fresh fruit flavor . When yield is combined with wampum and left to rest , osmosis make the yield to break down , soften , and release juices – similar to cooking , but without the oestrus ! This is particularly helpful if your fruit is n’t already exceedingly gentle and mature . The maceration outgrowth also gives the sugar more fourth dimension to interact with the natural pectin in the yield , thereby help oneself tothickenjam before it hits the stovetop .

Low Sugar Apricot Jam Recipe

Ingredients

Yields : approximately half a gallon of jam ( around 64 ounces , or 8half - pint jars ) . The exposure prove in this post are a bivalent batch of the formula .

Instructions

Instructions continued…

Storage

Storethe canned , sealed jamming jar in a coolheaded dark location – such as a pantry , cellar , or kitchen cabinets . For the effective quality , use within one yr . Store open , unsealed jars in the refrigerator and architectural plan to practice them within one to two months . Signs of spoilt fix admit mold development , off scent or taste . Discard now if you surmise it has spoiled .

Freezing Jam

Not up for canning ? Freeze your low scratch apricot jam rather ! Once the jam has finish cooking , allow it to chill slightly and then transfer it into clean jars * wide sassing * dry pint orhalf - pint jar , orother deep-freeze - safe food entrepot container . Leave at least a half - inch to an column inch of head space . ( Look for the “ filling line ” on Methedrine jounce . ) Allow the jam to fully nerveless before freeze . For best effect , rapidly chill the jars of pickle in the icebox and then reassign them to the deep-freeze once they ’re cold . Use within 6 months for best quality .

  • Note : Wide - mouth jars are debate safe for freeze . Regular mouth jounce or quart jars are not , as the bend in the “ articulatio humeri ” wee them prostrate to crack in the freezer .

Ways to Use Low Sugar Apricot Jam

And that concludes this lesson on making low sugar apricot jam.

Simple Low Sugar Apricot Jam with Lemon Juice (No Pectin)

Equipment

Ingredients1x2x3x

Notes

A half pint mason jar is full of low sugar apricot jam, a spoon is suspended above the jar after scooping out a spoonful of the jam. Beyond lies a few jars of the jam along with a wooden bowl of whole apricots.

Chopped apricots in a large stainless steel bowl. A wooden bowl of whole fresh apricots sits just beyond it.

A large stainless steel bowl full of chopped apricots and sugar mixed together for the start of the maceration process. A bowl sits nearby with many apricots mounding up to the top edge of the bowl. Using a maceration process can help low sugar apricot jam recipes such as this that don’t use pectin.

A large canning pot on the stove boiling away with eight jars of preserves enduring the hot bath canning process.

Two sourdough pancakes are stacked onto a white ceramic plate with a dollop of low sugar apricot jam on top along with pumpkin seeds, slices of apricots, and slices of white nectarine. A half pint jar of jam is just above the plate along with a wicker basket of fresh apricots and nectarines.

A small jar of apricot jam has a spoon full of jam resting on the top of the jar. Beyond are a number of fresh apricots along with two more jars of jam along with a plate that contains a piece of bread that has been covered in jam.

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