Easy Lower Sugar Apricot Preserves

These apricot preserves allow the flavor of fresh apricots to shine. With a thicker consistency than jam, these preserves retain bite sized pieces of fruit. Make it a regular addition to your breakfast table!

Store bought fruit spreads are expensive, high in sugar, and often contain high fructose corn syrup, something we try to avoid. Making your own, though? Easy peasy. 

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Apricot Preserves

Apricots are typically in season during the early summer months. If you’re lucky enough to have a tree, this is a wonderful way to preserve some of that flavor for the winter months. Or seek out a grower at the farmers market and pick up some fresh apricots to make these fruit preserves.

Ingredients

Apricots — The key ingredient here, choose fruit that is fully ripe for the best flavor. Avoid overripe fruit. 

Sweetener – I used honey for this recipe, but you can opt to use sugar as well. The quantities differ a bit, so be sure to check the notes in the recipe card below. 

Lemon juice – Use bottled lemon juice to assure that the resulting pH for this recipe falls within safe canning guidelines. 

Pectin – This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit. This low sugar pectin works a little differently, but makes a delicious, fruit-forward jam.

Making the Preserves

Wash and dry the apricots. Dice enough into half-inch pieces to make two cups; set aside. Mash the remaining fruit using a potato masher. If you’d prefer to remove the fuzzy skins, here’s pears using a blanching method.

Measure six cups of the mashed apricots into a large stockpot along with the calcium water, and lemon juice.

Combine the pectin with the honey, making sure it’s thoroughly combined.

When the apricot mixture reaches a full rolling boil, add the honey to the cooking fruit, stirring for a minute or two to assure that the pectin is well distributed. 

Stir in the two cups of reserved diced apricots, return to a boil, boil for one minute, and remove from heat.

This recipe measured at a pH under 3.5, putting it well into the “safe” zone for water bath canning.

Canning Process

You’ll need special canning jars, lids, and rings to make this a shelf-stable product, but the process isn’t difficult.

Transfer hot preserves into canning jars, leaving a quarter-inch headspace. Use a non-metallic knife or bubble tool to remove any air bubbles. Wipe the rims of the jars, removing any residue.

Place the lids on and process them in a water bath canner. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well and kills off any potential bacteria in the jam mixture itself.

Use a jar lifter to remove the hot jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)

Remove the ring from each sealed jar of apricot preserves, rinse to remove any sticky residue, and store (without the ring) at room temperature in a dark place such as the pantry. Opened jars should be kept refrigerated; they’ll last in the fridge for several weeks.

FAQs

What is the difference between apricot jam and apricot preserves?

Fruit preserves are somewhat chunky, retaining pieces of fruit. Jam is a smoother consistency.

How long will apricot preserves last? 

Properly processed, sealed jars of preserves can be safely stored at room temperature for a year or so. Once jars are opened, they’ll last about six weeks in the refrigerator.

Continue to Content

Lower Sugar Apricot Preserves

Yield: 10 half-pint jars

Prep Time: 30 minutes

Cook Time: 15 minutes

Processing Time: 10 minutes

Total Time: 10 minutes

This recipe results in a thick and slightly chunky preserve with the nectar-like flavor of apricots shining through.

Print

Ingredients

• 6-7 pounds of apricots
• 8 teaspoons calcium water (from Pomona's Universal Pectin)
• 1/2 cup lemon juice (bottled)
• 1 cup honey
• 6 teaspoons pectin powder (from Pomona's Universal Pectin)

Instructions

Prepare for Canning

1. Prepare the calcium water: Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
2. Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
3. Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
4. Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Make the preserves

1. Wash and dry the apricots and dice enough unpeeled apricots into 1/2” pieces to make 2 cups; set aside. 
2. Mash remaining apricots coarsely with a potato masher or pulse in a food processor until you have 6 cups; transfer to a large pot. Add the prepared calcium water and lemon juice; stir to combine well.
3. In a separate bowl, combine the honey with the pectin powder (the large envelope) until thoroughly combined.
4. Bring mashed apricots to a full boil. Add honey mixture, stirring vigorously for a couple of minutes to dissolve the pectin. Stir in diced peaches. Return to a full boil, boil for one minute, and remove from heat.

Canning apricot preserves

1. Ladle hot preserves into half-pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
2. Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
3. Set jar lids in place. Screw bands on finger tight.
4. Use a jar lifter to gently submerge jars into the hot water bath. Be sure to place a wire rack in the bottom of the pot to prevent the jars of peach jam from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
5. Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
6. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
7. Remove rings and wash outsides of jars. Store in a cool, dry place.

Notes

This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).

If you'd prefer to use sugar, use 1.5 cups granulated sugar to replace the 1 cup of honey.

This recipe can be made using half-pint jars if you prefer.

This recipe tests below 3.5 pH.

Boiling lids or heating above 180°F as once recommended can damage the sealing compound.

SOURCE: Adapted from guidelines provided by Pomona's Universal Pectin.

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