Bonne Maman's apricot jam already has a remarkably clean ingredient list with no seed oils, but uses conventional ingredients. This DIY version upgrades to certified organic apricots, unrefined cane sugar, fresh lemon juice, and organic pectin for superior nutrition without any artificial additives or pesticide residues.
Based on: Confiture Abricot INTENSE
· Makes approximately 45 servings
· Serving: 30g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Confiture Abricot INTENSE from Bonne Maman often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural thickening agent extracted from citrus peels that creates the proper jam consistency and allows for reduced sugar content
Instructions
Step 1. Prepare your apricots by washing thoroughly, removing pits, and chopping into 1/2-inch pieces — this releases more pectin naturally and creates better texture. You should have exactly 900g of prepared fruit. If using slightly under-ripe apricots, they contain more natural pectin which helps with setting.
Step 2. Combine chopped apricots and cane sugar in a large, heavy-bottomed pot (at least 4-quart capacity to prevent boiling over). Mix gently and let macerate for 15-20 minutes — the sugar will draw out natural juices, creating a syrup that helps distribute heat evenly during cooking.
Step 3. Add fresh lemon juice to the fruit mixture and stir to combine. Place pot over medium-high heat and bring to a rolling boil, stirring frequently with a wooden spoon to prevent sticking. The mixture will bubble vigorously — this is normal and necessary for proper gel formation.
Step 4. Boil hard for 8-10 minutes, stirring constantly and skimming off any foam that forms on the surface. Test for doneness by dropping a small amount on a chilled plate — it should wrinkle when pushed with your finger and hold its shape. If too thin, continue cooking 2-3 minutes more.
Step 5. Remove from heat and immediately stir in the Pomona's pectin (following package directions for exact mixing method). Stir vigorously for 60 seconds to ensure complete incorporation — proper mixing is critical for even gel formation throughout the jam.
Step 6. Ladle hot jam into sterilized jars leaving 1/4-inch headspace. Wipe jar rims clean, apply lids and rings finger-tight. Process in boiling water bath for 10 minutes for proper sealing and shelf stability, or simply refrigerate if using within 3 weeks.
Step 7. Cool jars completely on a towel-lined counter — you'll hear the satisfying 'pop' of lids sealing as they cool. Properly sealed jars will keep for 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3 weeks. Serve 30g portions (about 2 tablespoons) on toast, yogurt, or cheese boards.
Storage
Sealed jars keep 12 months in cool pantry. Refrigerate after opening and use within 3 weeks. Natural separation may occur — simply stir before using.
Cost Comparison
Cost per serving (homemade)$0.41
Cost per serving (store-bought)$0.75
Savings45%
Higher upfront ingredient cost is offset by bulk purchasing and superior organic quality. One batch provides 6 weeks of daily servings at significant savings versus premium organic jams.