No-Cook Low-Sugar Apricot Jam

5 from 1 vote

No-Cook Low-Sugar Apricot Jam

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.

Prep Time10

Time to Thicken10

Total Time20

Course: Breakfast, Spread

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian

Servings:

Calories: 11kcal

Author: Heather Reseck, RDN

Ingredients

4 cups pitted and mashed fresh apricots
¼ cup granulated organic sugar
1 teaspoon lemon juice to taste
½ cup instant modified cornstarch

Instructions

Rinse apricots and drain.
Use your hands to split apricots open. Remove pits and discard.
Place apricots in a mixing bowl.
Add sugar and lemon juice.
Mash with a potato masher.
Gradually stir in instant modified cornstarch.
Let stand 10 minutes.
Check consistency and sweetness and adjust if needed.
Transfer to small mason jars or freezer containers, leaving ½-inch headspace.
Label and date. Freeze up to 1 year. Refrigerate up to two weeks. Makes 4 half pints.

Notes

Variations:

Smooth Low-Sugar Apricot Freezer Jam: Process pitted apricots and remaining ingredients in a blender instead of mashing.
Cooked Low-Sugar Apricot Freezer Jam: Simmer mashed apricots in a saucepan over medium heat until bubbling. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half, about 30-40 minutes. Remove from the heat. Stir in sugar and ¼ cup instant cornstarch.

Tips:

You will need about 2 1/2 pounds of apricots.
Instant cornstarch: Look for Cornaby’s E-Z Gel or Instant Clear Jel.
The nutrition facts are based on regular cornstarch.

Nutrition