WebAdd water to the 4 cup line. Dump all that into a medium sized sauce pan over medium heat. Add the salt and simmer for about 30 minutes until the apricots are …
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Apricot Jam Recipe without Pectin. Makes 3 to 4 half-pint jars. Ingredients. 3 cups (2½ to 3½ pounds) pitted, and crushed* apricots or other stone fruit (cherries, nectarines, peaches, plums, pluots, and apriums) 2½ cups sugar. 1 tablespoon bottled lemon juice. 1 teaspoon butter (reduces foaming)
Throw them in a pot with wide bottom. Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy.
Apricots have a medium pectin content and low acidity, so to boost the acidity and pectin I add lemon juice. Lemon juice is acidic and has high pectin content and together with sugar aids with the setting of the Apricot Jam. How long will the Apricot Jam last?
All you need are three ingredients to make this delicious jam: just fresh apricots, sugar and lemon juice – no pectin is required . Apricot jam is incredibly easy to make and having a few jars of this condiment in your store cupboard means that you will be able to enjoy the taste of summer far beyond the season.