Easy Apricot Jam (No Pectin)

This easy apricot jam is sweet, soft, and made with just three simple ingredients. No pectin, no canning, and no special equipment needed.

I started making this small batch apricot jam when a bunch of ripe apricots landed on my counter and I needed something to do with them fast. A saucepan, a wooden spoon, and a squeeze of lemon were all it took. If you love fruit jams, you’ll want my full collection of homemade jam recipes, all made the same easy way.

Apricots have natural pectin in their skins and flesh, so they thicken beautifully on their own. The lemon juice brightens the flavor and helps the jam set without any boxed pectin.

The result is a soft, spreadable jam with a tart-sweet apricot flavor that’s perfect for biscuits, English muffins, or spooning over yogurt. It also makes a quick glaze for chicken or pork chops.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Fresh apricots — about 1½ pounds, pitted and diced. Look for fruit that gives slightly when pressed. Riper apricots make a sweeter, softer jam.
• Granulated sugar — sweetens the jam and helps it set.
• Lemon juice — fresh or bottled both work. The acid helps the jam thicken and keeps the flavor bright.
• Pinch of salt — optional, but it rounds out the sweetness.

How to Make Apricot Jam

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Add the diced apricots, sugar, lemon juice, and a pinch of salt to a medium pot. Place over medium heat.

Step 2: Stir the apricot mixture occasionally as the apricots soften and release their juices.

Step 3: Mash the apricots with a potato masher or back of your spoon for a smoother jam, if desired.

Step 4: Once it reaches a gentle boil, reduce the heat to medium-low. Simmer, stirring often, until the jam thickens and reaches 210-220°F or passes the chilled plate test (see below).

Step 5: Remove from heat and allow the hot jam to cool in the pot for about 5 minutes. Spoon into pint or half pint jars and allow them to cool completely on the counter before placing the tops of the jars on and refrigerating. The jam will fully set after about 24 hours in the fridge, so don’t worry if it looks loose right after you pour it.

Serving Suggestions

Apricot jam is great on warm buttermilk biscuits, English muffins, or buttered toast. It also pairs really well with brie or sharp cheddar on a cheese board.

For something different, warm a few spoonfuls and brush it over pork chops or roasted chicken in the last few minutes of cooking.

Storage

• Refrigerator — store in an airtight jar for up to 3 weeks.
• Freezer — freeze in a freezer-safe container for up to 3 months. Leave about ½ inch at the top of the jar for expansion. Thaw overnight in the fridge before enjoying.

A Quick Note on Canning

This recipe is not designed for water-bath or pressure canning. It’s a refrigerator jam, meant for short-term storage in the fridge or freezer and not room temperature storage. I don’t have experience with shelf-stable canning, so if that’s what you’re after, please follow a tested canning recipe instead.

Additions and Variations

• Ginger — add about ¼ teaspoon of ground ginger with the sugar for a little warmth that pairs well with savory uses.
• Cinnamon — stir in a generous sprinkle of ground cinnamon for a warm, cozy flavor.
• Berries — swap half the apricots for fresh raspberries or blackberries for a fruit-blend jam.

More Easy Homemade Jam Recipes

• Peach Jam
• Blueberry Jam
• Strawberry Jam
• Raspberry Jam
• Blackberry Jam