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.
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
Sterilize six 8-ounce jars, keep hot. Prepare two piece lids. Fill water bath canner and bring to boil.
In a small bowl, mix together honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
In a large, non-reactive pot, combine apricots, lemon juice, cinnamon and the calcium water. Bring to a full boil.
Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
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.