Easy Apricot Jam (Pectin-Free)

3-ingredient jam
3-ingredient jam
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2 pounds Apricots fresh
2 cups Sugar
1 ½ tbsp Lemon juice

Nutritional information

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Easy Apricot Jam (Pectin-Free)


As soon as the fresh apricots make their appearance at the farmers markets, I like to make this Easy Apricot Jam (Pectin-Free). As the name states, this is an easy recipe that has no pectin and doesn’t involve a canning process. Using only 3 ingredients, you can whip up a batch in less than an hour. My kids love it on top of homemade yogurt, and it’s absolutely scrumptious for spreading on toast, pancakes, or sourdough crumpets.

Here are a few tips for the best results: As this recipe doesn’t use pectin to set the jam, it’s important not to skip the lemon juice. The fruit acid is necessary to bind the ingredients and form the gel-like consistency that’s characteristic of a great jam. Also, look for fresh, ripe, unblemished apricots with a deep golden color. Avoid any overly hard fruit with tinges of green, as they will be unripe and too tart for this recipe. 

To make the Easy Apricot Jam (Pectin-Free), you will need the following ingredients:

Ingridiens for Easy Apricot Jam (Pectin-Free)

Steps to make Easy Apricot Jam (Pectin-Free)


Prepare apricots


Wash, dry, and cut the apricots into halves. Remove the stones and discard them, then cut the apricots into smaller pieces.


Combine ingredients


To a large pot, Dutch oven, or large saucepan, add the chopped apricots, 2 cups sugar, and 1 ½ tablespoons lemon juice and bring to a boil.




Once at a boil, reduce the heat to low and simmer for 30 minutes, stirring occasionally and mashing the fruit while it cooks.


Cool slightly


When the mixture reaches a thick, jam-like consistency, turn off the heat. Allow the apricot jam to stand for at least 10 minutes in the pot.


Transfer to jars


Spoon the hot jam into 2 sterilized 16-ounce mason jars (or 4 sterilized 8-ounce jars), leaving ¼-inch space at the top of each. Wipe the rim of each jar, cover with the lids, and screw the bands on.



Store this apricot jam in jars in a cool place away from direct sunlight for up to a year; refrigerate after opening for up to 3 months. I love to eat this jam slathered on sourdough bread.

This Easy Apricot Jam (Pectin-Free) is sweet, flavorful, and absolutely scrumptious for spreading on toast or pancakes. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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More apricots!! Thanks for sharing the recipe!

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