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Low Sugar Apricot Jam

This low sugar apricot jam recipe is lightly sweetened and flavored with a hint of cinnamon and citrus so you can taste the fruit, not the sugar.

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This low sugar apricot jam recipe is lightly sweetened and flavored with a hint of cinnamon and citrus so you can taste the fruit, not the sugar.

Ingredients

Units Scale
  • 4 cups of chopped/mashed apricots or apricot puree
  • 1/4 cup lemon juice
  • 1 teaspoon cinnamon
  • 3 teaspoons calcium water (included with Pomona’s Pectin)
  • 1 cup honey or 2 cups sugar
  • 3 teaspoons Pomona’s Pectin powder

Instructions

  1. Sterilize six 8-ounce jars, keep hot. Prepare two piece lids. Fill water bath canner and bring to boil.
  2. In a small bowl, mix together honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
  3. In a large, non-reactive pot, combine apricots, lemon juice, cinnamon and the calcium water. Bring to a full boil.
  4. Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
  5. Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 5-6 cups. Recipe may be doubled.
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