This sweet & simple low-sugar apricot jam captures the essence of peak-season apricots—bright, tangy, and deeply fragrant. Made with just enough sugar to let the fruit shine, this fresh apricot jam is vibrant, spoonable, and bursting with fresh-picked flavor. Looking for easy apricot preserves without loads of sugar? Try this fresh apricot recipe that feels like summer in a jar.
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Apricot season is a highlight of my year. There is nothing quite like the taste of fresh, candy-sweet, slightly crisp (not mealy!) apricots straight from the tree, fleeting though it is. And this low-sugar fresh apricot jam recipe captures that flavor perfectly so you can enjoy it for months rather than moments.
Low sugar doesn’t mean low flavor. Quite the opposite. Using just enough sugar - and no more - keeps the apricots’ flavor and fragrance front and center and doesn’t overpower the natural acidity of the fruit. As soon as you add too much sugar to jam, it stops tasting like fresh fruit and starts tasting like, well, sugar.
Pastry recipes often call for apricot jam as a neutral-tasting sweet glaze or binder for fruit tarts and pies. But when you make jam with fresh, in-season, full-flavor apricots, it’s no longer a sidekick to bolder flavors. It’s the hero.
Tips for Better Homemade Jam
Start with the Right Fruit
The quality of apricots makes all the difference in this recipe. For the best results, and the best retention of flavor and nutrients, use fruit that has been picked in the last 24 hours. If that’s not possible, choose fully ripe, unblemished apricots that aren’t overly soft yet.
Use as Little Sugar as Possible
If you’ve chosen the best apricots, the last thing you want to do is cover up their flavor with tons of sugar. Using low-sugar or no-sugar-needed pectin allows you to add just enough sugar to bring out the fruits sweetness without overdoing it. Hot take – jam should taste like fruit, not sugar.
Make a Smaller Batch
Jam can really only be made in small batches, otherwise the jelling reaction doesn’t work right. Stick to the measurements in the recipe, and make several batches if you need to use up a lot of fruit.
Don’t Fret About Oxidation
Apricots will oxidize (turn brown) when exposed to oxygen for a while. The added acidity from the lemon juice will slow down that process, but it will still eventually happen. Your apricot jam will be a bright, sunny, yellow-gold color when fresh but will slowly brown over the next few months. Don’t worry if it does – the jam will still be delicious!
Want to Grow Your Own Apricots
Maybe you struggle to get ahold of fresh apricots at all. Or maybe they are just so bad when you see them at the store (underripe, flavorless, mushy, mealy) that there’s no point in preserving that flavor. The solution? Grow your own!
Apricot trees need lots of sun, well-draining soil, and plenty of space to grow. They are beautiful, sprawling trees with wide limbs, and a single tree can become absolutely loaded to bursting with apricots in early summer.
I’ve got tons of resources here on The Fruit Grove all about how to grow apricot trees, including where to plant, how to prune, and how to select the right variety for your climate. Check them out below:
- The Tastiest Low-Chill Apricot Varieties to Grow at Home
- Planting an Apricot Tree: How to Choose the Right Spot
- All About Pruning Apricot Trees: When, Why, & How to Do It
- Harvesting Apricots: When Are They Ready to Pick?
How to Make Low-Sugar Apricot Jam (Step-by-Step)
1) Wash and Prepare the Fruit
After washing the apricots, remove the pits but leave the skins on. Roughly chop the apricots and place them in a saucepan with ½ cup of water. If you are using frozen apricots, place them directly in the saucepan to defrost over low heat, without added water.
2) Cook the Apricots
Slowly bring the apricots to a simmer and cook until softened. Fresh apricots will take a little longer to soften, about 5 minutes. Defrosted apricots will already be softer once they come up to temperature.
3) Add the Sugar and Pectin
Use an immersion blender to blend the cooked apricots to your desired texture. Or, if you don’t have an immersion blender, carefully transfer the hot fruit to a regular blender to puree, then pour back into the pan.
In a small bowl, mix the pectin with ¼ cup of the sugar, then add to the pureed fruit. Stir until combined, then bring back to a boil. Boil for 1 minute.
4) Add Remaining Sugar
Add in the rest of the sugar, stir well, and bring the mixture back to a full boil for 1 minute. Double check that the sugar is dissolved.
5) Test for Thickness
Scoop out a little bit of the jam onto a spoon and wait for it to cool. Jam that has set will look a little wrinkly when you tilt the spoon and will thicken as it cools. If the jam is too runny, add in a tablespoon more of pectin, bring the mixture back to a boil, then test again.
If the jam needs to be sweeter, add in more sugar ¼ cup at a time, bringing to a boil to dissolve the sugar after each addition.
6) Storing the Jam
If you aren’t canning to store long term, transfer the jam into containers (jars or plastic lidded containers). It will keep in the refrigerator for up to three weeks, or you can freeze the jam for up to six months.
For canning, ladle the hot jam into hot, sterilized jars with canning lids and rings. Process the jars in a boiling water canner for 5 minutes, then allow to cool fully until the jars are sealed. Store any unsealed jars in the refrigerator.
Do you have even more apricots to use up? Try making Apricot, Honey, and Almond Scones, or whip up this quick Fresh Apricot Cornflake Crumble.
Sweet & Simple Low-Sugar Apricot Jam
Equipment
- Large bowl
- Saucepan
- Canning lids and jars optional
- Canning funnel and jar lifter optional
Ingredients
- 6 cups peeled, pitted, and chopped apricots fresh or frozen
- ¼ cup bottled lemon juice
- 2 ½ cups granulated sugar
- 3-4 tablespoons pectin
Instructions
- (If canning) Sanitize jars by boiling in a large pot for 15 minutes. The water should be at a full, rolling boil for the full time, and the jars should be completely covered by water. After sanitizing, keep the jars submerged in the hot water as you make the jam. Then place the flat jar lids in a colander and into the hot water to soften the seals.
- Measure all ingredients and set them to the side. Also place a couple of metal spoons in the freezer.
- Prepare the fruit. Wash and pit fresh apricots, then roughly chop them and place them in a large pot with ½ cup water. If using frozen fruit, defrost in a large pot over low heat (no need to add water with frozen fruit).
- Bring the fruit to a simmer to soften it. Use an immersion blender to puree the fruit until it’s the desired texture (optional). In a small bowl, mix ¼ cup of the pre-measured sugar with the pectin (this helps prevent the pectin from clumping). Add the pectin-sugar mixture into the fruit along with the lemon juice. Bring the mixture to a boil and continue to boil for 1 minute. Add in the rest of the sugar and bring to a boil for 1 minute.
- Pull a spoon out of the freezer and scoop up a little of the jam; blow on it to cool it down. Tilt the spoon to check if the jam has set enough. If it’s a little too runny, add in one more tablespoon of pectin and bring back to a boil; check for jelling again. Repeat until the jam is the texture you want (I prefer it thick but spreadable). Also check for sweetness. If you’d prefer a sweeter jam, add in more sugar ¼ cup at a time, bringing back to a boil between each addition.
- If you aren’t canning the jam for long term storage, simply ladle it your preferred containers and store in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 6 months.
- (For canning). Use jar tongs to pull the hot jars out of the water and set them on a towel. Ladle the hot jam into the hot jars, leaving ½-inch of headspace between the top of the jam and the rim of the jar. Wipe the rims clean with a damp paper towel; be sure there is no sticky jam residue on the rim, otherwise the jars won’t seal correctly. Screw the rings onto each jar so they are firmly closed but not too tight.
- Transfer the hot jars back into the still-hot water. Bring to a full rolling boil and process for 10 minutes (if at 1000 feet elevation or lower. Process 5 extra minutes for every 1000 feet of elevation above that.) After processing, leave the jars in the hot water for 5-10 minutes. Then remove them carefully and set on a towel-lined countertop to cool and continue sealing over the next 24 hours. Keep properly sealed jars in a cool, dry pantry for up to a year.
