Learn how to make a small batch of fresh apricot jam without having to peel the apricots. This is the perfect thing to make if you got a lot of fruit coming off your apricot tree or this is your a first time jam maker.
I have been really getting into small batch jam making.
It's so much easier than the traditional method of making huge batches at once that make a lot but take a lot of time and make a lot of mess.
I like being able to use whatever fruit I have on hand to make a fresh jam in no time flat. I can choose the season's best fruit and make homemade jam at the drop of hat. Such as fresh apricots.
I always like to save time as well. How? By not peeling the fruit.
❓ Why No Peel?
I never enjoy peeling fruit or vegetables. Whenever I can get away without doing it, then I will. To make this jam, I simply put the apricots into a food processor with just the pit removed. No need for a knife, peeler, or food mill. Once you puree the apricots you can't tell the skins are even there.
Let's show you how to make a small batch of jam. Here is what you will need.
- Ripe Apricots
- Cane sugar
- Ball Classic Pectin or similar
Pretty simple. This jam is not a recipe that is meant for canning just to put in your fridge or in your freezer.
The recipe calls to use equal amounts pureed apricots to sugar. So you make as little or as much as you want. For ease, I wrote the recipe for 1 pound of apricots. You use 1 teaspoon of pectin for every 2 cups of puree.
If your apricots are extra sweet you can add some lemon juice to balance out the flavor but it's not required. I always taste my puree before cooking.
If you want to a more natural pectin option, my friend likes to grate a granny smith apple and add to his jam when he makes it instead of using store bought pectin. I haven't tried it yet with this recipe. Apricots are low in pectin so they need the help to jell. Granny Smith apples are high in pectin. Stone fruit is generally low in pectin.
I would not recommend water bath canning with it as it has not been tested for that purpose. This meat to be a jam that goes directly in the fridge or freezer.
Here is what you need to do to make the jam. Start by washing the skins of the apricot and wiping them dry with a paper towel or dish towel.
First cut the apricots in half by running a knife down the seam of the fruit. Then twist to open it. The pit is super easy to pop right out.
Then cut the apricots into fourths.
Place the apricots into a food processor and puree until smooth.
You could also put them into a large/deep bowl and puree them with an immersion blender. Or a regular blender if you don't have either of the first two options.
Or if you need to get some aggression out just smash them with your hands or use a potato masher.
Take your apricot puree and weight it out with a kitchen scale. Don't have a scale? It will likely be around 12 ounces if you started with 16 ounces of apricots (the pits weight about 4 ounces).
Add the equal amount in sugar. Then stir in 1 ½ teaspoons of the pectin.
You will have about 3 cups of puree that you will add to a medium sized sauce pan. You also could do this in a large non-stick frying pan. I often use one over a large pot because there is more surface area allowing the jam to cook faster
Bring the mixture to a simmer. There may be some foam on top that is ok. Cook for about 10 mintues, making sure to stir often. The jam will start sticking to the side of the pot and it will turn a darker color, that is when you know it's done.
You don't need to use a candy thermometer. To check for sure, put a plate in the freezer. Then put a small amount of jam on the plate. Back in to the freezer for 1 minute. If the jam doesn't slid very much on the plate then you know it's thick enough.
Allow jam to cool before you store it. You don't want to dump hot jam on your hands.
You can still use canning jars to store the jam in just make sure to put them in the fridge. If you are going to use the freezer then look for something plastic, that won't potentially break.
❔ What Apricots?
You can use whatever apricots you like. I have done it before with Angelcots apricots. They are a light colored apricots that are sweet and juicy. They make excellent jam.
I also like to use Velvet apricots. These are actually apriums, which mean they have some plum in their DNA. They come in different colors, but the most common are red or black.
📖 Read These Posts
After you make this jam give our other jam recipes a try, like strawberry jam with real vanilla beans. I will leave these links right here for you as well to read through:
Small Batch Apricot Jam with Skins
- 1 lb apricots cleaned and pits removed
- 12 ounces pure cane sugar
- 1 ½ tsp powdered pectin
- Start by running your apricots under water and then drying them off completely.
- Slice the apricots in half by running a knife down the seam of the fruit. Then twist to open it. Pop out the pit.
- Put the apricots into a food processor and puree until smooth.
- Add in the sugar and pectin. Put the mixture into a large, wide pot or pan.
- Bring the mixture to a simmer.
- Cook for about 10 minutes, making sure to stir often. The jam will start sticking to the side of the pot and it will turn a darker color, that is when you know it's done.
- Remove from the heat. Place a small amount of jam on a plate. Put the plate in the freezer for 1-2 minutes. If the jam doesn't move when you turn the plate sideways, the jam is ready.
- Store in the fridge or freezer once cooled. If storing in freezer use a plastic container.