Easy No-Cook Apricot Freezer Jam (Low Sugar & No Pectin)

Is there anything better than an apricot tree in full swing? When I find myself with baskets of apricots and no time for canning, this 10-minute freezer jam is my answer! It’s the perfect way to capture that sunshine flavor without the sticky mess of traditional canning.

If you’ve ever struggled with jam not setting or being way too sugary, you’re going to love using Ultra Gel or EZ Gel. Unlike traditional pectin, these thickeners work instantly without needing a big boil on the stove. This means your apricots keep that bright, fresh-picked flavor and beautiful golden color instead of tasting like ‘cooked’ fruit.

• Just 10 minutes to make—no cooking required.
• Naturally thickened with Ultra Gel or EZ Gel (no store-bought pectin needed).
• Sweet, tangy, and ultra-versatile—use it on toast, pancakes, waffles, ice cream, yogurt, or even in pies!
• Stores beautifully in the freezer for up to 2 years.
• Works with fresh or frozen apricots!

I can confidently say this is the easiest and tastiest Apricot Freezer Jam I’ve ever made without pectin! Your family will LOVE the tangy sweet spread on toast, sweet cream pancakes, sourdough waffles, ice cream, in fresh apricot pies, and on yogurts–only 10 minutes to make and lasts year(s) in the freezer!

Tips & Tricks for Jam Success

Want a smooth, flavorful jam that sets perfectly? Here’s what helps:

• Skip Measuring the Apricots: You can eyeball it—just fill your blender up to about 3 inches from the top.
• Adjust Sweetness to Taste: Start with ¼ cup of sugar and add more if needed. The natural sweetness of apricots varies.
• Use the Right Containers: Any BPA-free plastic containers or freezer-safe jars with tight lids work well. Leave a bit of space at the top for expansion.
• Label with the Date: This jam lasts 12–24 months in the freezer. A quick label helps you rotate and use the oldest first.

Looking for something to spread it on? Try it with Sweet Cream Pancakes or my Sourdough Discard Waffles for a breakfast that tastes like sunshine!

Apricot trees are good producers, and what do you do with all that apricot goodness? Making Apricot Freezer Jam is a wonderful and tasty way to preserve apricots for year(s)!

TIP: You will need to thaw frozen apricots to blend, but make sure to save all juices to include in blender, you’ll want all that goodness!

Freezer Storage & Shelf Life

• In the Freezer: Best within the first year, but still tasty up to 2 years.
• Top Discoloration? That’s just a bit of oxidation. Scrape it off and enjoy the jam underneath.
• In the Fridge: Once thawed, store in the fridge and use within 2–3 weeks.

FAQ’s

Can I use honey instead of sugar? “Yes! Since we aren’t relying on a sugar-to-pectin chemical reaction to get a set, you can easily swap the sugar for honey or even a splash of maple syrup.”

Why is my jam cloudy? “If you blend it on high for too long, you might get tiny air bubbles. It still tastes delicious! Just pulse the blender instead of running it full speed for a clearer jam.”

More Recipes

If you liked this simple freezer jam recipe, you may also like our Raspberry Freezer Jam! The award winning Blackberry Freezer Jam is also very popular!

If you have any question or suggestions, please let me know in the comments below! Thanks for visiting and make sure to subscribe… See you next time!

Let me know what YOU think, Please review the recipe card!

Easy No-Cook Apricot Freezer Jam (Low Sugar & No Pectin)

Easy Apricot Freezer Jam only takes 10 minutes to make and lasts YEAR(s) in the deep freezer! Preserve your harvest and KEEP all the freshness with this NO COOK recipe!

4.75 from 8 votes

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Course: Breakfast, Condiment, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 14 cups

Calories: 14kcal

Author: Juliea Huffaker

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Ingredients

• 6 cups Apricots – Batches are made by filling your blender. Trimmed of blemishes, seeds removed. About 6 cups at a time
• 1/4 cup sugar granulated, You can use 1/4 cup – 1/2 cup to taste. Or use honey instead!
• 1/4 cup lemon juice concentrate bottled
• 1/2 cup Ultra Gel Thickener or EZ GEL thickener

Instructions

• Start by washing your fresh apricots under cool water. You don't need to peel them! The skins are thin and blend right into the jam, adding extra flavor and fiber.
• Trim an blemishes off your apricots, and remove pits.
• place chopped apricots and lemon juice in blender or food processor and blend till desired texture. (I just fill my blender to 3 inches of the top, I don't measure… so about 5 cups)
• add sugar and Ultra Gel and blend till well incorporated.
• Pour into freezer safe jars.
• Enjoy now or Freeze for up to 2 years.

Notes

1. Apricot Freezer Jam is best if used within the first year. HOWEVER, it is still wonderful through 2 years….Still delicious as the first day you made it!

Nutrition

Serving: 2tablespoons | Calories: 14kcal | Carbohydrates: 4g | Fat: 0.01g | Sodium: 0.04mg | Potassium: 0.1mg | Sugar: 4g | Calcium: 0.04mg | Iron: 0.002mg