I also suggest using organic bottled lemon juice since fresh-squeezed lemons can have a varying pH or acid content. The called-for lemon juice-to-fruit ratio follows the National Center for Food Preservation recommendations for safe canning standards. That’s simply our personal preference! If you plan to can your apricot jam, please follow the recipe exactly (with the exception of adding more sugar if you desire, explained below). Our low sugar apricot jam recipe uses lemon juice as the preservative rather than pectin. So I did a little research (you know me) and we whipped up our own… and it turned out fantastic! Most recipes I saw used too much sugar, had too long a cooking time, or called for pectin. However, I couldn’t find an existing recipe that tickled my fancy. So imagine my delight when we moved into our new homestead last year to find a massive apricot tree dripping with fruit! We didn’t have the chance to make jam during the chaos of the move last summer, so I was very much looking forward to this apricot season. Growing up, apricot jam was my absolute favorite. Note that our recipe calls for a passive overnight maceration process (not required but highly recommended) so please plan accordingly! If you don’t want to can it, you can pop it in the freezer instead. It’s perfectly tangy, plenty sweet, bright, fresh, and OH so good!Įven better, this low sugar apricot jam recipe requires only three ingredients and a very short cooking and processing time. ![]() I’m sitting here with a slice of sourdough toast with fresh homegrown apricot jam, and I truly couldn’t be happier! Follow along and learn how to make simple and delicious low sugar apricot jam with lemon juice. Share on Pinterest Share on Facebook Share on Twitter Share on Email Share on Reddit
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