Apricot Peach Jam No Pectin 3 Ingredients Recipes

APRICOT JAM - NO-PECTIN (3 INGREDIENTS)

Apricot Jam - No-Pectin (3 ingredients) image

Nothing beats a homemade jam made with fresh fruits. This homemade apricot jam recipe is all-natural, wholesome, low in sugar, without any pectin or artificial flavorings, and get ready in less than 30 minutes. So good, no wonder it is so popular with everyone.

Provided by Veena Azmanov

Time 30m

Number Of Ingredients 7

Ingredients

2 lb Apricots (peeled, deseeded)
1 lb Sugar
1 tbsp Lemon Juice
½ tsp Salt
1 tsp Butter ((optional))
1 Star anise
1 Cinnamon stick

Steps:

Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.Pro tip - Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
In a heavy bottom pan, combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using. Pro tip - If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.

Nutrition Facts : Calories 630 kcal, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 25 mg, Fiber 5 g, Sugar 148 g, UnsaturatedFat 1 g, ServingSize 1 serving

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