As Healthy As Can Be!

Ultimate Low Sugar Apricot Jam Recipe

Natural simple to make apricot jam recipe without preservatives or food colorings. A grateful condiment that only needs some love and care.

Sugar-free-apricot-jam-2-SunCakeMomUltimate low sugar apricot jam recipe could come handy in summertime when we accidentally bump into boxes of ripe fruit that can’t be resisted. It could easily happen when we are walking in the farmers market. After the first successful attempt of making jams (like this sugar free strawberry jam) we will be so eager to make more that we can’t wait to have some ripe fruits like apricots in our hands.

Ingredients:

  • 6.6lb / 3kg Ripe apricots
  • Sweetener of choice (optional)
  • High sugar content fruits like banana, figs, dates (diced small) (optional)

Kitchen utensils:

  • 4-5 medium size jars with matching lids.
  • Big saucepan (sterilize jars and lids)
  • Medium saucepan (cook apricots)
  • Wooden spoon
  • Sharp knife
  • Ladle
  • Jar grabber to pick up hot jars and lids.
  • Kitchen towel
  • Tea-towels (to wrap up the jars)

How to make it:

  1. Rinse apricots in cold water.
  2. Drop them into boiling hot water and leave them there for about a minute. Low-sugar-apricot-jam-recipe-Process-2-SunCakeMom
  3. Take them out and submerge them into cold water to allow easier handling.Low-sugar-apricot-jam-recipe-Process-3-SunCakeMom
  4. Peel and pit them. If the peel doesn’t come off easily put the apricot back into the hot water for a bit more time.Low-sugar-apricot-jam-recipe-Process-4-SunCakeMom
  5. Put peeled, stoned, halved apricots into the big enough saucepan.Low-sugar-apricot-jam-recipe-Process-5-SunCakeMom
  6. Bring it to boil on medium heat while stirring continuously. A bit of water or fruit juice can be added now that will facilitate reaching the boiling point without the fear of burning the apricots down. Low-sugar-apricot-jam-recipe-Process-6-SunCakeMom
  7. Taste the soon to be jam then add optional sweetener and high sugar content fruits if desired.Low-sugar-apricot-jam-recipe-Process-8-SunCakeMom
  8. Whilst the jam is cooking, we can use the time to sterilize jars and lids. In theory sterilization of the jars for jam isn’t a must. A proper meticulous wash would suffice most of the time but if we want to stay on the safe side of things we can give a go for the hot tub.  After washing and rinsing the jars and lids put them into a medium size saucepan of hot water. Bring the water to boil with the jars and lids in it. Keep them in for 15 minutes to sterilize.Sugar-free-jam-sterilize-SunCakeMom
  9. Meanwhile don’t forget to stir the jam. After 15 minutes take jars and lids out of the water using jar grabber.
  10. Dry jars and lids properly. Make sure there’s no water stays in them.Sugar-free-jam-jars-SunCakeMom
  11. After about 20 minutes apricots should be ready to put into jars. Depending of the amount we prepare we may need longer time to cook them soft but bigger pieces of fruit can also be squashed during the cooking process if not desired in the jam.Low-sugar-apricot-jam-recipe-Process-9-SunCakeMom
  12. Use a ladle to spoon jam into jars. When jar is almost full, screw lids on top and stand jars upside down for about 5 minutes. This should create a vacuum in the jar that ensures an oxygen deprived environment.Low-sugar-apricot-jam-recipe-Process-10-SunCakeMom
  13. When jam is settled turn jars back straight up and start the heat processing.Low-sugar-apricot-jam-recipe-Process-11-SunCakeMom

Heat processing:

In theory jams that are cooked more than 20 or more minutes don’t require additional heat processing as the cooking process already kills all the harmful bacteria present around the fruit. But if we want to stay on the safe side of things we can give a go to one of the following two methods:

Method one:

Place the sealed bottles into hot water and boil them slowly until most of the harmful bacteria are killed. This takes about 10 minutes for a pint size jar at see level and 15 minutes over 2000 feet / 600m of altitude. Processing a half pint jar will take half the time. When the heat processing is done the jars can be taken out from the hot water and allowed to cool down slowly at room temperature. This method can be used canning any sort of fruits or vegetables like lecho.

Method two:

The other method uses the heat already present from the jam making process to kill the harmful bacteria may be present in our food. To keep them hot as long as possible the jars need to be wrapped into kitchen towels then tucked under thick blankets or duvets.Sugar-free-jam-dry-heat-processing-1-SunCakeMom

The jars must be kept there until completely cooled down to room temperature which could take around 2 days.Sugar-free-jam-dry-heat-processing-2-SunCakeMom

 

Canned goods should be kept at a relatively dark place between 50 – 70°F / 10 – 21°C. Check the jars after a day of finishing the canning process to make sure the jars are airtight.  If a bad bottle is found use the jams quickly up or repeat the canning process with a different lid.

Check out the science behind canning in the KnowledgeBase.

There are awesome desserts to be made with apricot jam among the: Sugar Free Desserts.
Sacher torte is the ultimate chocolate cake from Vienna while the humble Gerbeaud cake delights with layered walnuts and chocolate. It’s so hard to decide but honestly we don’t have to…

Enjoy!

Sugar-free-apricot-jam-1-SunCakeMom

5 from 3 votes
Ultimate Low Sugar Apricot Jam Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Natural simple to make apricot jam recipe without preservatives or colorings. It uses a tad bit of optional honey to increase it's shelf life.
Course: Condiments
Cuisine: Sugar free recipe
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 6.6 lb / 3kg Ripe apricots
  • Sweetener of choice optional
  • High sugar content fruits like banana figs, dates (diced small) (optional)
Instructions
  1. Rinse apricots in cold water.
  2. Drop them into boiling hot water and leave them there for about a minute.
  3. Take them out and submerge them into cold water to allow easier handling.
  4. Peel and pit them. If the peel doesn't come off easily put the apricot back into the hot water for a bit more time.
  5. Put peeled, stoned, halved apricots into the big enough saucepan.
  6. Bring it to boil on medium heat while stirring continuously. A bit of water or fruit juice can be added now that will facilitate reaching the boiling point without the fear of burning the apricots down.
  7. Taste the soon to be jam then add optional sweetener and high sugar content fruits if desired.
  8. Whilst the jam is cooking, we can use the time to sterilize jars and lids. In theory sterilization of the jars for jam isn't a must. A proper meticulous wash would suffice most of the time but if we want to stay on the safe side of things we can give a go for the hot tub. After washing and rinsing the jars and lids put them into a medium size saucepan of hot water. Bring the water to boil with the jars and lids in it. Keep them in for 15 minutes to sterilize.
  9. Meanwhile don't forget to stir the jam. After 15 minutes take jars and lids out of the water using jar grabber.
  10. Dry jars and lids properly. Make sure there's no water stays in them.
  11. After about 20 minutes apricots should be ready to put into jars. Depending of the amount we prepare we may need longer time to cook them soft but bigger pieces of fruit can also be squashed during the cooking process if not desired in the jam.
  12. Use a ladle to spoon jam into jars. When jar is almost full, screw lids on top and stand jars upside down for about 5 minutes. This should create a vacuum in the jar that ensures an oxygen deprived environment.
  13. When jam is settled turn jars back straight up and start the heat processing.
Heat processing:
  1. In theory jams that are cooked more than 20 or more minutes don't require additional heat processing as the cooking process already kills all the harmful bacteria present around the fruit. But if we want to stay on the safe side of things we can give a go to one of the following two methods:
Method one:
  1. Place the sealed bottles into hot water and boil them slowly until most of the harmful bacteria are killed. This takes about 10 minutes for a pint size jar at see level and 15 minutes over 2000 feet / 600m of altitude. Processing a half pint jar will take half the time. When the heat processing is done the jars can be taken out from the hot water and allowed to cool down slowly at room temperature. This method can be used canning any sort of fruits or vegetables like lecho.
Method two:
  1. The other method uses the heat already present from the jam making process to kill the harmful bacteria may be present in our food. To keep them hot as long as possible the jars need to be wrapped into kitchen towels then tucked under thick blankets or duvets.
  2. The jars must be kept there until completely cooled down to room temperature which could take around 2 days.
Recipe Notes

Canned goods should be kept at a relatively dark place between 50 - 70°F / 10 - 21°C. Check the jars after a day of finishing the canning process to make sure the jars are airtight. If a bad bottle is found use the jams quickly up or repeat the canning process with a different lid.

Pin now, Enjoy later!

Sugar-free-apricot-jam-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

Latest posts by Edi Baker - SunCakeMom (see all)



3 thoughts on “Ultimate Low Sugar Apricot Jam Recipe”

  • It looks easier than I ever thought! How long can you keep them without stuffing it full of sugar?

    • Not really long to be honest. In a couple of days it needs to be used up and kept in the fridge until then. It needs some high sugar content fruits like dates or figs to be expand its storage life longer.

  • The key is to pick the ripe apricots that has higher sugar content otherwise it goes bad too fast.

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