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Easy Apricot Jam Recipe (No Pectin Required)

By Samira Kazan

updated August 13, 2024

Easy Apricot Jam Recipe (No Pectin Required) - 1

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How to make apricot jam without pectin and just 3 ingredients. A sweet, tangy, fruity preserve using fresh or dried apricots and stored in the fridge, freezer, or pantry (after canning)!

Making homemade preserves, jams, and jellies is one of my favorite ways to capture the taste of summer to enjoy all year long. And unlike homemade rhubarb jam or rose petal jam , this homemade apricot jam recipe doesn’t even require additional pectin to help set the jam, since apricots have enough of their own.

While apricot jam without pectin takes longer to simmer – softening the fruit and concentrating its natural pectin – this recipe is super simple, even for beginners in the kitchen! You only need three simple ingredients (using fresh or dried apricots!) and under an hour to prepare these sticky, sweet, tangy apricot preserves.

Not only does this practically foolproof apricot recipe taste so much better than store-bought and can help save you money, but it’s also free from any additives and preservatives. You can even flavor it in over a dozen ways (refer to the Recipe Notes below)!

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Ingredients in this no pectin apricot jam recipe
How to make apricot jam without pectin
Canning apricot jam
How long does homemade apricot jam last?
Can I make apricot jam from dried apricots?
What goes with apricot jam?
More easy jam recipes
Easy Apricot Jam Recipe (No Pectin Required) Recipe

Ingredients in this no pectin apricot jam recipe

Apricots: I like to use a combination of “only just ripe” and ripe apricots. The latter (or even slightly under-ripe apricots) contain more pectin and are more acidic/tart, making a more full-bodied flavor.
Sugar: Granulated white sugar will sweeten and preserve without adding extra flavor. However, unrefined sugars like coconut or date sugar also work. I don’t recommend using a sugar alternative, as regular sugar helps set and preserve the pectin-free jam.
Lemon juice : (or lime juice) Use fresh lemon juice (and optionally some lemon zest ) or bottled lemon juice to balance the sweet flavor, boost natural pectin content, and act as a natural preservative.

How to make apricot jam without pectin

Prepare the Jars

First, sterilize everything (jars, tools, counter). Wash the jars (I like half-pint jars), lids, and bands in hot soapy water, rinse them well, and leave them to drain and dry. Also, place 2-3 small plates in the freezer (for testing the jam gelling later on).

If you’re planning to can the jam, prepare the canner now, too, by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the cans.

Make the Jam

Then, wash, dry, and pit the fresh fruit (slice the apricots in half and pull out the pit), removing any spoiled fruit. Also, juice the lemons.

Next, transfer the halved apricots, lemon juice, and sugar to a large, deep, heavy-based stainless steel saucepan (for even heat/to prevent scorching) and bring it to a boil over medium heat. Stir constantly to dissolve the sugar.

Boil the apricot jam mixture until the fruit breaks down and the mixture thickens enough to coat the spoon (about 25-30 minutes). Stir constantly to prevent burn/scorching, only stopping to scoop away the foam from the top of the pan as it forms.

To prevent foaming, add ½-1 teaspoon of butter to the pot with the other ingredients.

How to Know When Apricot Jam Is Done

There are two ways to test if the homemade apricot jam is ready and will gel properly.

Using a candy thermometer: Insert the thermometer vertically into the center of the jam, ensuring it doesn’t come into contact with the saucepan. The temperature should have reached 220ºF/104ºC.

Using the Frozen Plate method : Remove the saucepan from the heat, place about a teaspoon of the jam on the frozen saucer, and place it back in the freezer for 1 minute. To test it, press the edge of the jam with a fingertip – it should be set and wrinkle when pressed.

If it’s reached the gel stage, it’s ready to jar. If not, return the pan to heat and cook, stirring constantly, for an additional 5 minutes, then repeat the plate test with another plate (that’s why I always put 3 in the freezer).

Transfer the Jam to Jars

Make sure the jars are hot before filling them with the jam. Heat them in the water bath canner (with the lids on) or in the oven (without the lids). The jars should be hot so that they don’t crack when adding the hot jam.

Place the clean hot jars on a wooden board or kitchen towel. Then ladle or pour the hot jam into the jars, leaving about ¼-inch (0.5 cm) of headspace at the top.

Then tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the rims of the jars with a clean kitchen towel and place the lid on the jar. Screw the bands until they are fingertip-tight (if you plan to water bath can the jam- or fully sealed if not).

Canning apricot jam

Place the filled canning jars of apricot jam in the prepared canner, submerging them under at least 1 inch of water.
Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).
Remove the canner lid and allow it to sit for 5 minutes before using canning jar tongs to place jars onto a clean kitchen towel to drain and cool undisturbed for 24 hours.
Once cooled, check the seal (the middle part of the lid shouldn’t pop up/down when pressed). Any unsealed jars can be reprocessed with new lids or transferred to the fridge to use sooner.

Note that if you reduce the amount of sugar or lemon too much, this fresh apricot jam recipe will become unsafe for water bath canning.

How long does homemade apricot jam last?

Fridge: If you haven’t water bath canned the jam, place it in the refrigerator and aim to use it within a month. When reducing the sugar/lemon amount, the shelf life will reduce.

Freezer: Use freezer-safe jars or bags and store the homemade jam for 4-6 mont hs.

Canned: Store the (labeled!) jars in a cool, dark location, like a pantry, for up to a year. Once opened, transfer to the fridge and use within 3-4 weeks.

Can I make apricot jam from dried apricots?

Yes, and it’s so simple to make a recipe for dried apricot jam!

First, soak the dried apricots in boiling water overnight to rehydrate them (or for a minimum of 6 hours).
Transfer the fruit and soaking water to a blender/food processor to pulse until well blended but slightly chunky (or finely chop with a knife).
Transfer the blended mixture along with the sugar (use less as dried apricots are sweeter) and lemon juice to a heavy-based saucepan. Then boil over medium heat, stirring constantly until the sugar dissolves, and the mixture thickens enough to coat a spoon (about 20-25 minutes – test it with a thermometer or frozen plate technique).
Ladle it into the jars and can or transfer it to the fridge.

What goes with apricot jam?

Cheese boards and charcuterie boards,
Make baked brie with apricot jam topping (or Camembert),
Use it to spread over toast, bagels , simit , scones, croissants, grilled cheese sandwich , etc.,
Use it as a glaze (thinned with water) or in sauce for chicken, ham, pork chops, meatballs, etc.
Enjoy it as a filling for pastries, cakes, muffins, thumbprint cookies , and tarts/tartlets,
Make apricot jam bars,
Yogurt, frozen yogurt, or ice cream and fruit (optionally with homemade granola ),
Oatmeal, baked oats , or overnight oats,
Over easy pancakes , waffles, French toast , etc.

You can also gift this delicious fresh apricot jam during birthdays and holidays.

Apricot jam spread on a piece of bread - 13

More easy jam recipes

Strawberry Jam
Blueberry Jam
Fig Jam
Blackberry Jam
Raspberry Jam

Equipment

9 Canning jars (8 oz) 8 oz each (250 ml)
Heavy-based stainless steel saucepan
Silicone spatula or wooden spoon
Food Thermometer
Canning funnel optional
Bubble remover optional
Magnetic lid wand optional
Water bath canner
Canning tongs (Jar lifter)
Jar wrench

IngredientsUS CustomaryMetric1x2x3x

▢ 4.8 lb apricots 12 cups; use “just ripe” and ripe fruit; a few underripe will add more pectin and acidity, too
▢ 3.3 lb sugar 7.5 cups
▢ 1/3 cup lemon juice from 2 small lemons; bottled works fine, too

Instructions

Prepare the jars

Sterilize everything (jars, tools, counter). Wash the jars (I like half-pint jars), lids, and bands in hot soapy water, rinse them well, and leave them to drain and dry. Also, place 2-3 small plates in the freezer (for testing the jam gelling later on). If you’re planning to can the jam, prepare the canner now, too, by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the cans.

Make the jam

Wash, dry, and pit the apricots (slice them in half and pull out the pit), removing any spoiled fruit. Also, juice the lemons.
Transfer the halved apricots, lemon juice, and sugar to a large, deep, heavy-based stainless steel saucepan (for even heat/to prevent scorching) and bring it to a boil over medium heat. Stir constantly to dissolve the sugar.
Boil the jam mixture until the fruit breaks down and the mixture thickens enough to coat the spoon (about 25-30 minutes). Stir constantly to prevent burn/scorching, only stopping to scoop away the foam from the top of the pan as it forms.

Test the jam is ready

There are two ways to test if the homemade jam is ready and will gel properly. Using a candy thermometer: Insert the thermometer vertically into the center of the jam, ensuring it doesn’t come into contact with the saucepan. The temperature should have reached 220ºF/104ºC. Using the Frozen Plate method : Remove the saucepan from the heat, place about a teaspoon of the jam on the frozen saucer, and place it back in the freezer for 1 minute. To test it, press the edge of the jam with a fingertip – it should be set and wrinkle when pressed. If it’s reached the gel stage, it’s ready to jar. If not, return the pan to heat and cook, stirring constantly, for an additional 5 minutes, then repeat the plate test again with another plate (that’s why I always put 3 in the freezer).

Fill the jars

Heat the jars up in the water bath canner (with the lids on) or in the oven (without the lids). This is needed so they don’t crack when adding the hot jam.
Ladle or pour the hot jam into the jars, leaving about ¼-inch (0.5 cm) of headspace at the top.
Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.
Wipe the rims of the jars with a clean kitchen towel and place the lid on the jar. Screw the bands until they are fingertip-tight (if you plan to water bath can the jam- or fully sealed if not).

Can the jam (optional)

Place the filled jars in the prepared canner, submerging them under at least 1 inch of water.
Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).
Remove the canner lid and allow it to sit for 5 minutes before using canning jar tongs to place jars onto a clean kitchen towel to drain and cool undisturbed for 24 hours.
Once cooled, check the seal (the middle part of the lid shouldn’t pop up/down when pressed). Any unsealed jars can be reprocessed with new lids or transferred to the fridge to use sooner. Note that if you reduce the amount of sugar or lemon too much, the jam recipe will become unsafe for water bath canning.

Storage

Fridge: If you haven’t water bath canned the jam, place it in the refrigerator and aim to use it within a month. Freezer: Use freezer-safe jars or bags and store the jam for 4-6 mont hs. Canned: Store the (labeled!) jars in a cool, dark location, like a pantry, for up to a year. Once opened, transfer to the fridge and use within 3-4 weeks.

Video

Notes

Vanilla : Stir in about 1 tsp vanilla extract (or paste) at the end, off the heat.
Almond extract : Stir in a little off the heat at the end for a subtle nutty flavor.
Lavender : Add about 1 tsp dried edible lavender for a subtle floral taste.
Rosemary : Add a single 3-4-inch sprig to the saucepan, removing it before jarring the jam.
Alcohol : A splash of Amaretto, Bourbon, peach schnapps, or orange liqueur creates a more complex, full-bodied flavor.
Chili : Like apricot jalapeño jam or apricot habanero jam. Finely dice the chili and remove the seeds. Add as much as you’d like for a subtle or big kick.
Ginger : Use finely grated ginger to taste, starting with about ½ teaspoon.
Spiced apricot jam : Experiment with cinnamon, nutmeg, cloves, cardamom, black pepper, etc. Add to taste.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipes › Desserts

Almond Pistachio Thumbprint Cookies Recipe

By Samira Kazan

updated September 21, 2020

Delicious gluten-free, vegan bite-size almond & pistachio thumbprint cookies. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe!

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies - 15

These almond pistachio thumbprint cookies are a delicious vegan and gluten-free cookies recipe using almond flour and pistachio butter. Unlike your generic shortbread thumbprint cookies, these vegan bite-size snacks have a delightful crumbly almond base and can be cooked or kept as a no-bake cookie recipe.

Depending on whether you want these as raw snacks or baked cookies, they are delicious. However, it’s worth noting that there will be some textural difference.

For the raw version, these pistachio thumbprint cookies are a little more gooey and moist. In comparison, when baked, these cookies are more crumbly.

Delicious gluten-free, vegan bite-size snacks; almond & pistachio thumbprint cookies recipe. Not only are they easy to make- they can either be baked or kept as a no-bake cookie recipe! - 16

I always love to switch up classic recipes and decided that rather than using the usual choice of jam filling for this thumbprint cookie recipe, I used some homemade pistachio butter .

Pistachio butter is one of the most delicious, decadent version of all nut butters and yet can be made at home with just pistachios, salt and a blender or food processor. Plus the pistachio flavour compliments the flavour of the gluten-free almond cookies.

These cookies are then an excellent healthier cookie snack option. They can also be displayed in mini cupcake cakes, in a gift box, for a delicious homemade edible gift at Christmas (or any time of the year!).

If you’ve been following me on Instagram, you’ll know that I’ve been cooking up a storm this festive period, with a new recipe posted every day. Honestly, I couldn’t wait for the day to share these pistachio thumbprint cookies though because they are one of my favourite treats so far.

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I’ve very recently compiled a post for the ultimate guide to homemade nut & seed butters, so I have spent a LOT of time this year in the kitchen blending up delicious nut butters and nut butter recipes. As much as I have a soft spot for good old almond butter, pistachio butter has taken my heart.

While it’s not a nut butter you’d want to eat by the spoonful every day (or rather you would – but your hips wouldn’t like it!), pistachio butter has an incredible luxury element that works well in so many different recipes. Check out my pistachio butter post for some inspiration.

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Variations on these thumbprint cookies
How To Make The Thumbprint Cookies
Other great snack recipes you may like
Pistachio Almond Cookies Recipe

Variations on these thumbprint cookies

Obviously, my filling of choice is my homemade pistachio butter. However, you can experiment with various fillings including a delicious vegan homemade Nutella , the classic choice of jam, or even some vegan chocolate chips (that will melt from the heat and be heavenly!).

For a sweeter pistachio creme style filling, melt some white chocolate in a heatproof bowl then mix in some pistachio butter with a dash of homemade vanilla powder .

You can also make a delicious chocolate version of these pistachio thumbprint cookies by adding some cocoa powder into the base almond cookies recipe. If the biscuit mix feels too crumbly after adding the powder, add another tsp of coconut oil to offset the powder.

Plus, you can experiment with additional toppings for the pistachio thumbprint cookies. For example, a drizzle of melted white chocolate is a lovely dessert-like touch.

Note* For vegan cookies use dairy-free white chocolate and chocolate chips.

How To Make The Thumbprint Cookies

This pistachio thumbprint cookies recipe is super simple and can be made in just five minutes if you’re keeping them raw. Or around 20 minutes, if baking- which means they’re an excellent option for a last-minute edible gift idea or to whip up on busy days when you don’t have much time to spare.

the ingredients for vegan, gluten-free thumbprint cookies - 20

The almond cookies base is made up of almond flour, coconut oil, maple syrup, coconut flour and cardamon.

Don’t fret if you don’t have almond flour to hand though as this can be whizzed up in a couple of minutes. Blitz some raw almonds in a high-speed food processor for a couple of minutes and you’ll get homemade almond flour, which is a great gluten-free flour to have to hand at all times.

This recipe is also a great way to use leftover almond pulp after making homemade almond milk . Simply allow the pulp to dry out, and it’s ready to use as almond flour.

Note* For this particular recipe the ground almonds don’t have to be too fine, which is why any of the above options will work fine for the almond cookies recipe.

The method

To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them.

To make them into thumbprint cookies, the process is precisely what it says. Roll each piece of dough into a ball, and then you can use a finger/ thumb to make the indentations. You could also use the rounded back of a spoon. In fact, I used a small 1/2 tsp measuring spoon for an even indentation in each cookie.

If you’re in a hurry to enjoy these delicious cookies, then you can have these as a no-bake cookie recipe by simply adding some pistachio butter to them now and decorating with some pomegranate seeds and chopped pistachios.

Note* Due to the gluten-free nature of these cookies and the lack of dairy, these cookies are more crumbly than general cookie dough so cracking around the edges when pressing your indentation is perfectly normal.

However, if you want to bake the cookies, then you can now bake them in the oven either in mini cupcake cups or on a baking tray lined with parchment paper.

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These only take ten minutes to bake in the oven and will turn a lovely golden colour around the edges.

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If you want to use some chocolate chips as a filling, you’ll want to add these to the cookies while they’re still warm, so they melt into the thumbprint.

For the pistachio butter-filled cookies, allow the cookies to cool down a bit before filling them.

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Again you can decorate the pistachio cookies with pomegranate seeds and ground pistachios or even a sprinkle of desiccated coconut. Also, feel free to experiment with other fillings and toppings of your choice.

For a sweeter, dessert-like version you can drizzle some white chocolate over the cookies at the end. Or, for a chocolate thumbprint cookie version, you can add some cocoa powder into the base almond cookie recipe.

Other great snack recipes you may like

For another delicious no-bake snack recipe, you may like these healthy cacao & almond protein balls or these coconut bliss balls . These 4-Ingredient Stuffed Dates: with home-made almond butter & Chocolate are always a winner too!