This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast. Wash, halve and pit the apricots. 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.
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.
Apricot jam can be processed safely in a Water Bath Canner. How can Apricot Jam – Full step by step instruction with tips. First gather your canning supplies. Place a spoon in the freezer. (yes you will need a cold spoon later.)
Pour hot syrup over apricots to a 1/2 inch headspace. Remove air bubble by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed. Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.