Low-Sugar Apricot Freezer Jam

Last Updated on July 17, 2024 by Heather Reseck

This easy no-cook freezer jam uses a fraction of the sugar in a typical recipe. This allows the sweet-tart flavor of fresh summer apricots to shine through and only takes 20 minutes to make.

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Peak-Season Apricots

Oh, the delights of summer! Sweet, flavorful fruit that’s so juicy that you have to eat it over the sink! Or at least a very absorbent napkin.

They are the biggest apricots I’ve ever seen. It only takes four to make a pound. Plus, they are the sweetest I’ve ever tasted. And the juiciest.

A friend drove eight-plus hours round-trip over the Cascade Mountains to Eastern Washington to pick tree-ripened apricots. He picked 176 pounds in 1½ hours. He sold some to us.

Dealing with Abundant Apricots

Even though we ate a lot of apricots, we still had about 20 pounds of very ripe apricots that needed to be preserved. I dehydrated some. I tried making apricot chia jam. It turned dark and unattractive. Not recommended.

My husband requested an apricot crumble. I discovered that apricots are not the ideal fruit for that–too juicy and mushy when cooked. But it still tasted good. In order to avoid a soupy dessert, I ended up stirring the crumble topping into the apricots to thicken them and then added more topping. Note to self: thicken the apricots before adding the topping.

Then I made three batches of apricot freezer jam. The perfect solution! It’s rewarding to have 10 small containers stashed in the freezer to enjoy this winter.

Sweetening Low-Sugar Freezer Jam

Tree-ripened fruit means less sugar is needed.

Most apricot jam recipes call for three or more cups of sugar for four cups of mashed fruit! Some recipes even call for more sugar than fruit!

I believe that sugar is best used as a flavor enhancer–not a food! I want to taste the fruit, not sickeningly sweet refined sugar.

How to Thicken Low-Sugar Freezer Jam

Jam needs to be thick. Traditionally, jam recipes depend on a precise ratio between pectin and sugar in order to thicken the fruit.

For thickening low-sugar jam, there are several options.

1. Cook the apricots until thick, which could take a couple of hours. Cooking concentrates the fruit and naturally occurring pectin.
2. Use whole or ground chia seeds.
3. Simmer with quick-cooking tapioca, arrowroot, or cornstarch.
4. Use pectin that does not require sugar to set, such as Pomona’s Universal Pectin, Sure-Jell for Less or No Sugar Needed, or Ball Real Fruit Low or No-Sugar-Needed Pectin.
5. Use instant modified food starch. I chose Cornaby’s E-Z Gel. It’s an instant cornstarch that thickens without cooking. It’s made from non-GMO waxy maize (corn).

I chose instant cornstarch because I’ve used it for years to make strawberry freezer jam, (a recipe in my cookbook, Fix-it-Fast Vegetarian Cookbook, published in 2002 and now out of print.) I’ll post that recipe here soon!

Based on my experience, I figured instant cornstarch would work for making low-sugar freezer apricot jam and it did.

I like having instant cornstarch in the cupboard for those times when I need to thicken a sauce or salad dressing without needing to cook it. And for making freezer jam.

I also tried using Pomona’s Universal Pectin in the apricot jam but liked the texture better with Cornaby’s E-Z Gel.

How to Make No-Cook Low-Sugar Apricot Jam

Apricots are one of the easiest fruits to preserve–no peeling, coring, or blanching.

Just split open and remove the pit.

Simply add ¼ cup of sugar and 1 tablespoon of lemon juice.

Then use a potato masher to crush the apricots. These apricots were so soft, they were easy to mash.

Gradually stir in instant modified corn starch. Let stand for 10 minutes to allow it to thicken. If you want it thicker, add another 1-2 tablespoons of instant modified cornstarch.

Taste and see if it is sweet enough. These apricots were so sweet, I did not need to add any more sugar.

When you are satisfied with the consistency and sweetness, transfer the jam to small freezer jars or containers, leaving ½-inch headspace.

Label and date the containers. Freeze for up to 1 year. Or refrigerate for up to 2 weeks.

FAQs

How is instant modified cornstarch made?

It is made by physically, enzymatically, or chemically altering the structure of cornstarch made from non-GMO waxy corn (maize.) Learn more about instant modified cornstarch at FoodAdditives.net.

What is the difference between instant modified cornstarch and modified cornstarch?

Instant modified cornstarch does not require cooking. Regular (non-instant) modified cornstarch, such as Cornaby’s Thick Gel or ClearJel, requires cooking.

Compared to regular cornstarch, modified cornstarch turns more clear, has a better consistency when cold, and better withstands extreme temperatures making it a superior choice for canning, freezing, and baking.

What is the difference between Cornaby’s E-Z Gel and Instant ClearJel?

Cornaby’s E-Z Gel can be sprinkled directly into foods or liquids. Instant Clear Jel needs to be mixed with sugar to disperse the starch granules in order to prevent lumping. King Arthur Baking has an informative article about Instant ClearJel.

Can I use maple syrup or other types of sweeteners?

I haven’t tried other sweeteners, but they should work fine. If you use a liquid sweetener, you may need to add additional instant cornstarch. If you try other sweeteners, please let me know how they turn out.

Will the apricots turn dark?

The apricots will eventually darken a few shades. If you want to make sure they don’t darken, use the cooked method instead of no-cook.

How do I make cooked freezer jam?

Cooked jam preserves the color of the fruit better, but causes loss of the fresh fruit taste and some nutrients.

To make cooked freezer jam, simmer mashed apricots in a saucepan over medium heat until bubbling. Reduce the heat to medium-low and simmer, stirring occasionally, for at least 10 minutes. For a thicker jam, simmer until the volume is reduced by about one-fourth, about 30-40 minutes.

Can I use low-sugar jam for canning?

This recipe is intended for refrigerating or freezing. It would likely work for canning, but I haven’t tried it because I love the simplicity of freezing.

How long does low-sugar freezer jam keep?

Because of the low sugar content, it will only keep in the refrigerator for up to two weeks. It can be frozen for up to one year.

Can I use peaches instead?

Yes, you can substitute peaches. They will need to be peeled by blanching and then cooked so they don’t turn dark.

What are freezer jars?

Freezer jars are mason jars that have straight sides which allow for expansion during freezing.

Can I use pectin instead?

Yes, you can use pectin to make jam. Pectin products vary considerably. It’s important to follow the package directions and a tested recipe or you risk ending up with fruit sauce instead of thick jam.

Regular pectin requires a specific ratio of fruit to sugar in order to set up. It’s important to follow the proper proportions, otherwise, it won’t jell. This Sure-Jell Apricot Freezer Jam recipe calls for 5½ cups of sugar for 2½ cups of chopped apricots! That’s twice as much sugar as fruit!

With specialized pectin that doesn’t require sugar to set up, it is possible to significantly reduce the amount of sugar. This Apricot Freezer Jam recipe uses Sure-Jell for Less or No Sugar Needed Recipes. It calls for 3 cups of sugar for 4 cups of apricots. Better, but still a lot of sugar. Some people find they don’t need as much sugar with Ball RealFruit Low or No Sugar Needed Pectin.

Pomona’s Universal Pectin claims it “jells reliably with low amounts of any sweetener.” It requires an extra step of adding calcium water, but that is what ensures the thickening power. Freezer Jam with Pomona’s Pectin calls for ½-¾ cup honey or ¾-2 cups sugar for 4 cups of mashed fruit.

If you want to learn more about no sugar needed pectins, read more at healthycanning.com

More Low-Sugar Jam Recipes

No-Cook Low-Sugar Strawberry Jam

No-Cook Low-Sugar Raspberry Chia Jam