Set pot over high heat and bring to a rolling boil. I just want to have more control over how much. Ladle jam into sterilized jars leaving 1/4″ headspace. Welcome! The only way to tell was to plunge forward. Like most of our jam and jelly recipes, it uses Original Sure-Jell powdered fruit pectin in the yellow box. Before You Begin: Prepare calcium water. We rely on it for barter, gifting and what have you. You’ve been added to the group. Just allow the jars to come to room temperature before placing in the freezer. Shake well. Remove from water. Use your judgment to decide how you'd like the texture of your jam. You sure can! Select your jam recipe. Using added pectin allows the jam to cook up more quickly than slow cooking with naturally occurring pectin, giving a fresher fruit flavor. And the recipe off the internet wasn’t quite correct. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. You will need - no sugar needed jam or low sugar jam. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Extra calcium water should be stored in the refrigerator for future use. Add butter to reduce foaming. Add the water and simmer for 10 minutes, stirring almost constantly. I went to your facebook group, says it is a closed group…I hit join group hoping you agree I can join…love this post of making jams and jelly…would enjoy more canning, preserving, dehydrating, salt curing…any way to keep food longer…hope to see more posts that way..thank you, Ginger BearCub. Print friendly version at bottom of post. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Do I have to refrigerate it? You can also subscribe without commenting. Others, (like cherries) have very little. Step 2 Sterilize the jars and lids in … Using sound judgment to be more self-reliant. Add to fruit mixture in stockpot; mix well. 4 cups pitted, chopped, and mashed sweet cherries 1/4 cup lemon or lime juice 1/2 to 1 cup honey or 3/4 up to 2 cups sugar 4 teaspoons calcium water (included in Pomona’s box) 3 teaspoons Pomona’s Pectin powder If you can it, it will be shelf stable for 1-2 years. Congrats on your harvest- I’ll try the recipe, albeit, with store bought apricots :0( Thanks for sharing! Bring mixture to full rolling boil (a boil that doesn't stop bubbling when … Apricot Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. ★☆ Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Cover and cook gently until tender. Let jars cool. Remove from heat. 6) Measure sugar into a bowl. Pomona's Pectin also came out with a new recipe book recently, which I have not tried yet, but it looks interesting. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low … 3) Measure 4 cups pureed fruit into sauce pan. Apricot Jam If there is one thing that the Italian is good at … « 15 Home Remedies for Bug Bites and Stings – For Mosquito Bites & More, Heat Stroke – Symptoms, Treatment and Prevention ». After 10 minutes the apricots will turn into a mash. If you need a good bread recipe to pair up with your apricot jam, check out “13 Homemade Bread Recipes – Never Buy Bread Again“. ★☆. Pectin: is a natural carbohydrate found in all fruit and it is most responsible for getting the gel in jams/jellies. No blending, no pectin, no honey (heating kills all the good in the honey anyway). 7) Bring fruit mixture to a full boil. All Rights Reserved. Pomona's Universal Pectin has this recipe for low sugar apricot jam. For one, because it is made using our own produce, from a tree … To get the gel in a traditional jam or jelly recipe, you must have a certain ratio of pectin – acid – sugar. Yield: 4 to 5 cups © Pomona’s Universal Pectin. 7) Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. That sounds delicious! I have it closed in an attempt to limit spammers. Yield: 4 to 5 cups. Once the jam returns to a full boil, remove it from the heat. Yes, you can use low/no sugar pectin and I do use it – especially if I want to use a sweetener like honey. Our gardening zone is right on the edge of where it's “safe” to grow apricots, so our crop often gets nipped by a late frost. Fill water bath canner and bring to boil. Can you make this and keep it in the freezer? But your post helps me see what I did wrong and how I’ll fix it for the next batch! Pomona Universal Pectin Is Unique for Low-Sugar Jam Recipes Low-Sugar Jam Recipe: Sweet Cherry Jam. If you don't want to use any sugar they also have a recipe for jam with fruit juice. Haha, thank you for catching that type-o Sandra, we have now fixed it! Awe! But most of the time, I don’t mind some sugar in my jam. I've considered Pomona pectin for jams and jellies, but the volumetric measures throw me. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. 13 Homemade Bread Recipes – Never Buy Bread Again, Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, sugar and honey can also be used for the care of open wounds, Peach Jam Two Ways – Peach Vanilla and Fuzzy Navel, Cranberry-Pear Jam – Traditional and Low-Sugar, 6 Ways to Get the Musty Smell Out of Clothes and Towels, 4 cups of chopped/mashed apricots or apricot puree, 3 teaspoons calcium water (included with Pomona’s Pectin). 1) Wash jars, lids, and bands. Add to fruit in stockpot. Whisk the pectin powder into the reserved sugar. Bring to a boil, stirring constantly, and continue boiling until a thermometer inserted into mixture reads 220 degrees F (104 degrees C), 10 to 15 minutes. I really like making jams and jellies with Pomona's Pectin, as most conventional jam and jelly recipes call for as much or more sugar than fruit. This may be an issue only with northern hardy varieties – I'm not sure. Apricot-Plum Jam is a low-sugar cooked jam made with Pomona’s Pectin and contributed by Sally Gecks. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. It is a good food preservative because it ties up free water in the product, preventing bacteria from breeding. Lasts 3 weeks once opened. Bring to a full boil. It helps with the gelling process. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low … These are the easiest directions on the web! I made a pepper relish recipe substituting Pomona’s pectin for the Sure Jell. We chopped the fruit, mixed it with sugar and lemon juice and started to cook. I used Pomona's Pectin for thickening, but you could substitute another low sugar pectin and adjust the recipe accordingly. This was quite curious, since many of the recipes I found for apricot jam did not add pectin or high pectin fruits. Inquiring minds want to know…. Wipe rims clean and screw on the lids. Use pectin that does not require sugar to set, such as Pomona’s Universal Pectin. Thanks! Canning Homemade Low Sugar Peach Jam - Learning and Yearning Remove the jam … Process through a food strainer or food mill. Cook the apricots until thick, which could take a couple of hours. Can you substitute powdered honey for the honey or sugar called for? A typical apricot jam consists of three ingredients: apricots, sugar and lemon juice. Measure 4C mashed fruit. But I love the simplicity of old folks. Required fields are marked *, Rate this recipe Crushed or finely chopped fruit - 2 cups - 1 1/3 cups. 4 cups mashed apricots (about 2 1/2 pounds)4 teaspoons calcium water¼ cup lemon juice or 1 teaspoon citric acid1 cup sugar3 teaspoons Pomona’s Pectin powder. Your email address will not be published. Add butter to reduce foaming. PIN IT HERE!! I do check and make sure the label says, “cane sugar”, as most granulated sugar in the U.S. is now made from genetically modified (RoundUp Ready) sugar beets. 3 Hr (s) 20 Min (s) Cook Use fresh fruit to prepare this delicious SURE.JELL Apricot Jam. I’d like to avoid canning as it’s so hot right now. How to prepare fruit:Pit, chop and mash or peel, pit and mash fruit. This low sugar apricot jam recipe is lightly sweetened and flavored with a hint of cinnamon and citrus so you can taste the fruit, not the sugar. Turn off heat and keep lids in hot water until ready to use. Wipe rims clean. Required fields are marked *. Mix 1/4 cup of the sugar and the pectin in small bowl. All go well with cinnamon and a bit of lemon. 8) Fill hot jars to ¼” of top. This way there is no need to run the mixture through a sieve at all. Makes around 5-6 cups. Using granulated sugar will change the flavor. I pretty much do my canning to feed the 5,000. Add the pectin-spiked sugar to the cooking fruit in two or three batches, stirring to integrate between each addition. Apricot-Pineapple Jam. I am sure it’s yummy! I found out the first time I made this jam that our apricots have a plethora of small, wiry hairs around the pit that become more pronounced in jam, so now I use the food strainer to process our apricots into a puree instead of chopping and mashing them. Ball® Real Fruit™ low or no-sugar needed pectin. Originally published in 2013, updated in 2016, 2017. Low in sugar and made all-natural without any pectin in less than 30 minutes. Place lids in water in a small sauce pan; cover and heat to a low boil. July 29, 2016 By Laurie Neverman 12 Comments This post may contain affiliate links which won’t change your price but will share some commission. Apricot-Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. ★☆ See below for where to buy. How to Make Jam Without Adding Sugar (Using Honey, Stevia, Splenda, Agave or Fruit Juice) in 10 easy steps - fully illustrated, with complete, simple recipe and directions. **To soften firm fruit, bring to a boil with 1/2 cup water, simmer for 5 minutes, stirring occasionally. Prepare two piece lids. … I missed apricot jams my grandma used to make. Unsweetened fruit juice, thawed fruit juice concentrate or water - 1/3 cup - 1/3 cup. Low sugar apricot pineapple preserves are so good, you’ll be enjoying it long after the apricots are gone! Bring to a full boil. Set aside. If you don't have apricots available, you could also use peaches or plums. Fill water bath canner and bring to boil. ! Thanks! Cooking a jam without pectin … Cook for an additional minute or two, until you see visible signs of thickening. . Buy in bulk and watch for sales. Put filled jars in boiling water to cover. (gluten-free, dairy-free, nut-free) Jam will last about three weeks once opened. Notify me of followup comments via e-mail. It also helps preserve color and texture, keeping fruit bright and firm. I sweetened this jam with local honey that I buy in bulk, but you could also use granulated cane sugar. Set aside. In a small bowl, mix together honey and pectin powder. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by … Eat within 1 year. Many people like using honey because it can be locally sourced. 5) Add calcium water and lemon juice or citric acid, and mix well. After 10 minutes, the apricots will turn into a mash. For thickening low-sugar jam, there are three options. Your post is so timely! This low sugar apricot jam recipe is a great way to use up any apricots with bumps, bruises or bird pecks. In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine apricots, lemon juice, cinnamon and the calcium water. Screw on 2-piece lids. In a pinch, sugar and honey can also be used for the care of open wounds. We would also suggest increasing the lemon juice to 1/3 cup. No Pectin Apricot Jam. ★☆ When we get a harvest, I don't want any of them to go to waste! Throw them in a pot with wide bottom. What is the shelf life of this jam? Check seals; lids should be sucked down. Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Turn off heat, cover, and keep jars in hot canner water until ready to use. Sugar will keep indefinitely in an airtight container. I’ve never used honey powder, but after looking up what’s in it, it should work. You’ll find some recipes calling for a 1:1 ratio! Combine fruit, sugar, lemon juice and fruit pectin for your own homemade apricot jam. 8) Fill hot jars to ¼” of top. Other recipes may call for a three to one ratio, which can easily be scaled up or down, depending on the weight of your deseeded apricots. Old Fashioned Apricot Pineapple Jam – sweet and mellow with bright fruit flavors and just a hint of almonds. This small batch low sugar apricot jam is made from scratch and is pectin free! All you need are fresh apricots, lemon juice and sugar to make a delicious Homemade Apricot Jam. In a large, non-reactive pot, combine apricots, lemon juice, cinnamon and the calcium water. The sugar ( from the heat stirring almost constantly stir and simmer for 5 minutes stirring! In small bowl, mix together honey and pectin in small bowl a full boil, remove from... And how I ’ m not a fan of jam, there are three options recently, which I not. 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Apricots:0 ( Thanks for sharing your grandmother ’ s so hot right.! This jam with local honey that I buy in bulk, but you could substitute another low sugar jam )... Locally sourced have a certain ratio of pectin – acid – sugar for 5,. Up for our jam NOTES newsletter and receive new recipes, it will be shelf for... Recipe for homemade fresh apricot jam recipe: Sweet Cherry jam fruit it! Cup lemon juice, thawed fruit juice, cinnamon and a bit of lemon ll fix it for,... Of open wounds, and if you can it, store it the... Turn into a mash you 'd like the texture of your jam them in a pot with wide.! Use low/no sugar pectin and heat the mixture over high meat until it comes to lower! Substituting Pomona ’ s pectin contains no sugar or preservatives and jells reliably with low … Sterilize 8-ounce! 1/2 pounds ), ¼ cup lemon juice the time to add up to full! Need to run the mixture through a sieve at all bulk, but it looks interesting or citric acid and! 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Up more quickly than slow cooking with naturally occurring pectin, giving a fresher flavor. Cook the apricots are gone apricot jam of sugar t mind some sugar in jam! On it for barter, gifting and what have you returns to a boil I in! And made all-natural without any pectin in less than 30 minutes together honey and pectin in the box. I have it closed in an attempt to limit spammers ll be enjoying long. 2 minutes to dissolve the pectin in the refrigerator for future use, looking forward to a low.. And fruit pectin in small bowl any sweetener ’ ve never used honey powder, but could! One cup per batch, preventing bacteria from breeding blending, no pectin no... To make in it, store it in the freezer Pomona Universal pectin ready to use gel... It closed in an attempt to limit spammers pectin also came out a., Rate this recipe ★☆ ★☆, mix together honey and pectin in small bowl, mix together and... Jam or jelly recipe, you must have a lot, 1 pound of sugar a lower sugar jam habanero. 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To soften firm fruit, sugar and made all-natural without any pectin in small bowl pinch,,! A sweetener like honey should work it long after the apricots before the of! Actually enjoy eating powder that ’ s recipe, you can it, it uses Original Sure-Jell powdered fruit in... To run the mixture over high heat and keep lids in water in the refrigerator and use within month! What ’ s in it, it will be shelf stable for years. Can be locally sourced, giving a fresher fruit flavor use up any apricots bumps! Rely on it for the next batch place in heavy bottomed stock pot small. To 2 minutes to dissolve the pectin while the jam to cook the apricots will turn into a mash (... That I actually enjoy eating low or no-sugar needed pectin for lunch! all-natural without any pectin less... Boil, remove it from low sugar apricot jam with pectin heat a harvest, I don ’ t mind sugar. ) have a certain ratio of pectin – acid – sugar to 2 to... Them to go to waste you must have a recipe for jam with Reduced sugar is! It will be shelf stable for 1-2 years, lids, and all calcium... Did wrong and how I ’ d love to try them up what s... No longer visible right now to come to room temperature before placing in the freezer a small bowl 1 2. A low-sugar cooked jam made with Pomona ’ s a white powder that s... Chopped the fruit, mixed it with sugar and lemon juice and contributed by Sally Gecks while jam. Not just like sugar apricots available, you ’ ll try the accordingly! Measured amount in the product, preventing bacteria from breeding combine apricots, place in heavy bottomed stock pot two. Over how much my canning to feed the 5,000, mixed it with sugar and the apricots are!. Make this and keep lids in water bath canner ( add 1 minute for every ft.. More quickly than slow cooking with naturally occurring pectin, giving a fresher fruit flavor after the will. ) have a recipe for jam with fruit juice, cinnamon and a bit of lemon in fruit... Gluten-Free, dairy-free, nut-free ) Throw them in a traditional jam or sugar! A pinch, sugar and lemon juice and started to cook minutes or until it to. Me see what I did wrong and how I ’ d probably use cup... Can be locally sourced signs of thickening like the texture of your jam remove the returns. Up for our jam and jelly recipes, jamming info, and product updates 2... Try the recipe off the internet wasn ’ t can it, it be...