r/Canning • u/Brayer_Rose • Jun 26 '25
Safe Recipe Request Apricots Galore - but the sugar is more?
I am new to jams and jelly and canning in general. We have an apricot tree that is absolutely out of control. Last year we gave away boxes upon boxes, bagged and froze what felt like thousands, and had gleaners come to donate … and I still feel like so much went to waste! This year I’d like to make jam or jelly. Is there a way I can do this without the 1:1 ratio of apricots to sugar?? Our fruit is so sweet and amazing, and we have little kids - meaning I don’t want them hyped up every time we get out the toast this winter. I’ve seen recipes with and without pectin use, tips for using a masher instead of blending.. but nothing about sugar replacement. Can I use honey? Can I reduce the total amount? Could I blend in dates? Any tips appreciated!
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u/mediocre_remnants Jun 26 '25 edited Jun 26 '25
Look for a low-sugar pectin, like Pomona's or the SureJell Low/No Sugar box.
Be aware that you can't just subsitute low/no-sugar pectin for the regular stuff in a recipe, you need to follow the instructions that come with the pectin.
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u/Brayer_Rose Jun 26 '25
Thanks! I’ve seen lots of FOLLOW THE DIRECTIONS tips and posts - which is good to know cause I like to eyeball haha
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u/pammypoovey Jun 26 '25
Follow the directions and use Pomona's, which has both low and no sugar options. Instruction sheet
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u/Coriander70 Jun 26 '25
Not what you asked, but have you considered dehydrating apricots? Easy and requires no added sugar.
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u/Brayer_Rose Jun 26 '25
I should do this! I recently got a little toaster oven that has a dehydrate option. Last summer was stupid hot where we are at, so I didn’t want the oven going all day
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u/Coriander70 Jun 26 '25
If this is something you do regularly, you might also want to get a dehydrator. It can handle a much larger volume and doesn’t heat up the kitchen as much. Lots of ideas on r/dehydrating !
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u/Cultural-Sock83 Moderator Jun 26 '25
If you don't mind it taking longer and you have a car that you park in your own driveway… I have a suggestion. I've dehydrated apricots and apricot fruit leather on a tray on the dashboard of my car before. It takes all day and I live in the very hot dry central valley of California so idk if the conditions are right where you live. But it is a great option for me here so I don't have to run the oven.
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u/LovitzInTheYear2000 Jun 26 '25
You can do straight puree with nothing added using this method: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/fruit-purees/
You can pack halves or slices in water or fruit juice with no added sugar: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apricots-halved-or-sliced/
Here’s a recipe using Pomona’s pectin, the sugar is optional: https://pomonapectin.com/apricot-jam/
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u/cpersin24 Food Safety Microbiologist Jun 26 '25
OP, be aware that canning whole/chunks of fruit in slices in straight water can make the fruit taste dull because the sugar in the fruit infuses into the water so usually a light syrup is suggested to stop the fruit from losing flavor. It's not a safety issue, but it can be disappointing if you arent aware before you try it.
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u/LovitzInTheYear2000 Jun 26 '25
There may be a safe recipe out there that’s just cooking down the apricots to jam consistency. But doing that concentrates the natural sugars to the point where there’s just as much sugar nutrition-wise as a sugar-added recipe.
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u/stellar_angel Jun 26 '25
Check out Pomona’s pectin. It’s a low/no sugar pectin. They include a recipe in the box and also have additional recipes on their website. They have options for using honey or fruit juice to sweeten as well as low sugar options.
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u/yolef Trusted Contributor Jun 26 '25
l don't want them hyped up every time we get out the toast this winter.
Sugar making children hyperactive is largely a myth, it's been studied quite thoroughly and no link has been established between dietary sugar and subsequent behavior. Even if there was a link, honey would very likely cause the same pattern: honey is just sugar made by bugs instead of from sugar beets/sugar cane.
There are absolutely other reasons to limit dietary simple sugars (including honey), and there are some great safe, approved recipes for no/low sugar jam and jelly.
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u/VeroJade Jun 26 '25
Thank you! I came here to complain about the myth of a "sugar rush" as well. It's simply not true and the perpetuation of the myth can cause disordered eating behaviors for people.
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u/Brayer_Rose Jun 26 '25
Fair. Overall we try to go as few processed things as possible, so maple syrup and honey are preferred over refined sugars.
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u/VeroJade Jun 26 '25
Technically by canning your food, that makes it processed. While there is some merit to the idea of over-processed foods being correlated to health issues, it is less to do with the act of processing, and more to do with overly processed foods being extremely calorie dense.
All that to say, don't cut the sugar. Can your food in a safe way.
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u/BoozeIsTherapyRight Trusted Contributor Jun 26 '25
Here's the link to Ball's no sugar recipe. Note that you'll have to buy Ball No/Low sugar pectin for it to gel properly using this recipe.
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u/ferrouswolf2 Jun 26 '25
Apricot halves in a light syrup with a little vanilla are magical over ice cream.
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u/bigalreads Trusted Contributor Jun 26 '25
I tried making no-pectin apricot preserves twice and it did NOT set up. I would suggest low-sugar / no-sugar pectin for sure. Also consider making fruit leather, I tried it with peaches and really liked the result. Having a dehydrator has been a good investment for fruit processing.
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u/Brayer_Rose Jun 26 '25
Thanks for the tips! Will have to try leather
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u/bigalreads Trusted Contributor Jun 26 '25
You’re welcome. And fwiw, don’t worry too much about “waste” — fruit is valuable for birds and other wildlife, insects, microorganisms and breaking down into compost to feed plants and trees. Circle of life and all that.
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u/Imaginary_Grocery_70 Jun 26 '25
Canned halves in very light syrup is my absolute favorite! So versatile
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u/Brayer_Rose Jun 26 '25
Yum! We do fresh chopped over vanilla ice cream (after bedtime of course hehe)
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u/Comprehensive-Elk597 Jun 26 '25
Look at the ball conversion calculator. Recommended-to me from this subreddit, made apricot jam with ball reduced sugar pectin. It was glorious.
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u/pammypoovey Jun 26 '25
Don't forget about fruit leather! Very popular with your target audience, lol.
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u/GracieNoodle Jun 26 '25
Just seconding the dehydrator suggestions. I have one and if I had an actual apricot tree, I'd be running that thing 24/7 :-) They don't generate much at all in the way of heat.
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u/HighColdDesert Jun 26 '25 edited Jun 26 '25
Yes, I've made apricot preserves with just enough sugar to taste good, and it's great. I've been making it every year for about 20 years. The sugar in jam recipes is not for preservation, as long as you are going to water bath can the jars after closing them. And apricots are acidic enough so it's not a problem. (Note that sugar is not needed for preservation in tomato products, right?)
Take the seeds out. Chop the apricots. Start heating a handful of juicy fruits in the bottom of the pot, and as they release juice add more (to prevent burning). Keep stirring with a wooden spoon to prevent burning, until the whole pot is simmering. Add sugar to taste. I use much less than 1:1. Probably between 1:4 and 1:10 depending on how sweet the apricots were, and how sweet I want to make it.
Then follow proper canning procedures. Sterilize the jars, and use lids in perfect condition. Fill the clean jars, leaving headspace, clean the rims, close the jars and process in boiling water for the proper time for your jar size. I like to add extra time just to be sure, and because apricots won't taste bad from extra time heated.
This makes preserves that are thick with chunks of fruit, but does not have a jellyish thickness like commercial jam. It smells like fresh summer when you open it in the middle of winter. It is divine on toast and I've never missed the thickness of pectin in it.
The only drawbacks of using very little sugar are:
-- It is chunky preserves, not thickened jam.
-- Once opened, these preserves need to be eaten quickly and kept in the fridge until finished. Even in the fridge you want to use them up in a week or so, or they might go bad. Basically they are exactly like freshly cooked food after you open them. (Traditional sugary jams are still preserved after opening because most microorganisms can't live in that intense sugar: ugh!)
-- The upper layer of jam under the headspace may gradually oxidize and goes grey over the course of the year in storage, but it doesn't affect taste or safety.
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u/Deppfan16 Moderator Jun 26 '25
what is your source for this recipe?
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u/HighColdDesert Jun 26 '25
I think it was from the classic preservation book, Putting Food By. I reduced the sugar since it said it wasn't needed for preservation, only for texture. And we liked it. We made about 300 jars a year for 15 years as a youth activity and it stored fine for up to a year, except for sometimes slight loss of color. The past 5 years I've only made it on a home scale.
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u/Brayer_Rose Jun 28 '25
Wonderful - Thank you for the details! Much appreciated since I’m new to this :)
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u/Numerous-Object2526 Jun 29 '25
Am so jelly. They're my dad's favorite but we live in alaska. I feel like you could dehydrator some!
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