Easy Apricot Jam Recipe (Gluten-free, Vegan, Pectin-Free)

My Love for Homemade Jams

My family and I visited a farm during a trip to New Zealand back when I was a little girl, and I remember waking up at the farm and being served a big pot of piping hot English breakfast tea, alongside freshly baked bread and homemade jam.

Since then, I’ve been obsessed with anytime homemade, from homemade bread (which I can’t stop baking!), and of course, homemade jams and marmalades.

From easy plum jam to strawberry jam, to kumquat marmalade, and even fig jam – I just really enjoy the process of making my own jams at home.

Stone Fruit Season is Here!

Now that it’s summer (which means that stone fruit season is here!), there is an abundance of stone fruit everywhere we go.

There are peaches (to make peach cobbler!), plums (to eat straight plucked off the tree or made into delicious plum jam), nectarines, and plenty of delicious apricots.

Apricot Lovers, Rejoice!

Naturally, each time summer rolls around, it means time to make a few jars of jam.

And this time, to take advantage of apricot season, we’re making an easy apricot jam recipe that’s bursting with apricot flavor.

Why You’ll Love This Recipe:

• Super Simple: Even if this is your first time making homemade jam, don’t worry! This easy homemade apricot jam recipe is really as simple as it sounds – all you need are literally three simple ingredients and less than an hour of hands-on time.
• No Pectin Required: In this apricot preserves recipe, we don’t need pectin to create the gel-like consistency we love about jams – instead we’re using fresh lemon juice to help with that.
• Totally Gluten-Free, Dairy-Free, Vegan: Best of all, this recipe is naturally gluten-free, dairy-free, and vegan but honestly it’s so rich and good that no one would care!

Ingredients You’ll Need:

Here’s a quick visual overview of the ingredients you’ll need for this homemade apricot jam recipe.

(For exact quantities, please scroll down to the printable recipe card at the bottom of the post.)

Ingredient Notes/Substitutions:

• Apricots: Since this is an apricot jam recipe, apricots are the star. However, if apricots are not available, feel free to use other stone fruits such as plums or peaches in equal quantities as you prefer.
• Sugar: I used granulated white sugar, but you can also use light brown sugar if you prefer. You may use a little less sugar, but I do not recommend omitting the sugar completely as it not only sweetens the recipe, but also plays a crucial role in binding the pectins and acids from the fruit to create the jam gel structure. Sugar also acts as a preservative and prevents mold from growing.
• Lemon Juice: I highly recommend using fresh lemon juice for the best flavor, but if you only have bottled lemon juice, that will work too. For best results, don’t skip adding lemon juice because the acidity of the lemon juice helps to set the jam and prevents it from becoming runny.

How to Make Apricot Jam (Step by Step):

1. Wash, Dry and Cut the Apricots

Wash and then dry the apricots. Slice the fresh fruit into halves to remove the stones before cutting them into smaller pieces.

2. Combine Ingredients

Combine apricots, sugar and lemon juice in a large pot, Dutch oven, or large saucepan, and bring to a boil.

3. Simmer, Stir, and Mash

Reduce heat to low and let the apricot mixture simmer for the next 30 minutes until the sugar dissolves, stirring occasionally and mashing the fruit with a potato masher as it cooks.

4. Let Cool

Once the fruit reaches a thick jam-like consistency, switch off the heat. If there is any foam on top of the hot jam, use a spoon to remove it. Let the apricot marmalade stand for at least 10 minutes in the pot.

5. Transfer to Jars

Once slightly cooled, spoon the apricot preserves into sterilized half-pint jars and wipe the rims of the jars clean before you screw on the seals. Let stand at room temperature until fully cooled.

Dish by Dish Tips/Tricks:

• Don’t Skip the Lemon Juice: Since we are not using added pectin to set the jam, make sure you don’t skip the lemon juice, which is required because the acidity of the lemon juice helps to bind the ingredients and create the gel-like consistency we love about jam.
• Use Sterilized Glass Jars: Make sure to sterilize your glass jars before storing the apricot preserves to prevent any bacteria or mold from growing (which will cause the jam to spoil).