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    Home » Recipes » Jam

    Raw Apricot Jam

    Published: Apr 18, 2015 · Modified: May 14, 2019 by Audrey · This post may contain affiliate links · 32 Comments

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    Raw Apricot Jam {Vegan, Paleo, Refined Sugar-Free, Gluten-Free, AIP, SCD}

    Sharing this quick little DIY refined sugar-free and raw apricot jam recipe today because:

    a. I LOVE apricot jam

    b. it's hard to find some that's not sweetened with white sugar

    Raw Apricot Jam {Vegan, Paleo, Refined Sugar-Free, Gluten-Free, AIP, SCD}

    c. because homemade is best

    d. because it's super easy

    Raw Apricot Jam {Vegan, Paleo, Refined Sugar-Free, Gluten-Free, AIP, SCD}

    ... and e. because you'll need it for this sacher torte next week! ;)

    Sacher Torte {Gluten-Free, Vegan, Refined Sugar-Free}

    Print

    Raw Apricot Jam

    Print Recipe

    ★★★★★

    5 from 3 reviews

    Instant, homemade vegan apricot jam made without refined sugar. Super simple and gluten-free.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: approx 2½ cups jam
    • Category: Spreads
    • Method: Raw
    • Cuisine: Dessert

    Ingredients

    • 3 cups unsulphured dried apricots
    • ¾ cup maple syrup {or agave, brown rice syrup, etc.}
    • 1½ tbsp lemon juice {or a big dash of salt}

    Instructions

    1. Place apricots in a glass bowl. Cover with hot water and let soak for a few hours to soften up {or for a quick version, cover with boiling water and let stand 15 minutes}.
    2. Strain apricots and place in a blender or small food processor. Add sweetener and lemon juice and blend into a smooth consistency. Taste and add a bit more lemon juice if you like your jam tart.. If your blender is struggling to blend, add a little bit of water {I didn't, but I use a Vitamix, which can handle blending things better}. Enjoy!

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

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    Reader Interactions

    Comments

    1. Charlotte says

      June 11, 2020 at 11:10 pm

      Do you bottle this in a hot water bath?

      Reply
      • Audrey says

        June 16, 2020 at 3:30 pm

        Hi Charlotte, you totally can if you're into canning. I don't find a need for that personally as it's a small recipe (makes about 2.5 cups jam) and I refrigerate and finish it within a few months at most, so never had a need for longer term storage.

        Reply
    2. Dinka says

      July 08, 2018 at 10:44 am

      Hi! Could I use homemade date paste instead of mae syrup? (And in what quantity)
      Thanks!

      Reply
      • Audrey says

        June 16, 2020 at 3:28 pm

        Hi Dinka. You might have a hard time blending, since maple syrup is a lot more liquid. You can try it with date syrup instead. As for the quantity, you'll have to adjust that to your taste.

        Reply
    3. Leslie @leslindividualism says

      May 20, 2016 at 9:22 am

      Yumm, this was amazing! Yesterday I had some friends over, we had a nice dinner and later I served a plate with different kinds of cheeses, added some fresh thyme and a pinch of rose pepper to the apricot jam and served it together with some quinoa bread - we all loved it!

      ★★★★★

      Reply
      • Audrey says

        May 20, 2016 at 2:01 pm

        Wow, that sounds so good, Leslie :) Thanks for sharing -- so happy you all enjoyed it!

        Reply
    4. Joyce Hargreaves says

      May 18, 2016 at 2:40 pm

      How long does this jam keep ?

      Reply
      • Audrey says

        May 18, 2016 at 4:21 pm

        Hi Joyce, I don't have a definitive expiration date. The longest I've had it around was 3 weeks and it was still well-preserved to the last spoonful. I keep mine refrigerated. Hope that gives you an idea.

        Reply
    5. Myrna says

      June 17, 2015 at 10:54 pm

      How do you know if the apricots are unsulphured ? I cannot find this information on the package...

      Reply
      • Audrey says

        June 23, 2015 at 10:10 am

        Hi Myrna,

        Sorry for the delayed reply. Usually if it's not specified on the label it is most likely sulphured {at least that's the case in North America}. Unsulphured apricots are usually a darker color whereas the common {sulphured} kind is a bright orange. Either one will work in the recipe, but unsulphured ones are a healthier choice on my opinion which is why I recommend them.

        Reply
    6. Alaina says

      May 26, 2015 at 8:54 pm

      Can this be made with fresh apricots??

      Reply
      • Audrey says

        May 27, 2015 at 11:45 pm

        Hi Alaina, the reason I used dried apricots is because the water has already been dehydrated out of them, so they are sweeter and thicker {as though they've already been cooked}. Fresh apricots have a lot of moisture in them so just blending it you might end up with a bit of a slushie/saucy {delicious} scenario instead of a thick enough spread.

        But, that said, if you wanted to make a jam out of fresh apricots you can just put all the ingredients in a pot {with the apricots being rough chopped, and using a bit more apricots as they will cook down}, bring to a light boil and simmer for about 20 minutes and you'll end up with a thick enough jam that way {I make a lot of jams like that in the summer out of fresh fruit on my property}. Nothing beats homemade! ♥ Enjoy it!

        Reply
        • Alaina says

          June 21, 2015 at 12:44 am

          Yummy!!! Thank you! I am going to try this recipe this week :)

          Reply
          • Audrey says

            June 23, 2015 at 9:55 am

            You're welcome, Alaina. Enjoy it! :)

            Reply
    7. Crista says

      April 23, 2015 at 10:12 pm

      genius recipe, thank you for sharing!

      ★★★★★

      Reply
      • Audrey says

        April 23, 2015 at 10:25 pm

        Thank you Crista! Glad you like it ♥

        Reply
    8. Melissa @ vegan does it says

      April 20, 2015 at 10:49 am

      My girls love apricots so this jam looks perfect! Homemade really is the best!

      Reply
      • Audrey says

        April 21, 2015 at 7:25 pm

        Agreed, Melissa :)

        Reply
    9. Harriet Emily says

      April 20, 2015 at 5:38 am

      Apricot jam is one of my favourite things to eat, and it's definitely my favourite type of jam! I love how easy and delicious this recipe looks! I also seriously can't wait to see your Sacher Torte recipe - I am so excited. The sneak peak image of it in this recipe looks amazing!!!!

      ★★★★★

      Reply
      • Audrey says

        April 21, 2015 at 7:27 pm

        Thanks -- this was one of the apricot things I mentioned I was working on the other day :)

        Reply
    10. chrysta @ noshed says

      April 19, 2015 at 6:09 pm

      Thank you so much for sharing!! I love jam too but most contain TONS of white sugar =( gah...this is so what ive been looking for!

      Reply
      • Audrey says

        April 21, 2015 at 7:31 pm

        Thanks Chrysta -- making my own is pretty much the only way I can have jam without the white sugar.

        Reply
    11. Nissrine @ Harmony a la Carte says

      April 19, 2015 at 2:51 am

      This is magnificent and it's like you read my mind. I've been wondering whether or not dried apricots would make a good jam and bam, you posted one for me. Brilliant. I love Sachertorte and hubby is an addict. I make it for his birthday every year, it's his favourite desert dessert of all time. I have a few recipes I've developed, cupcakes which are posted on the blog, and two cakes I have yet to post. I can't wait to see yours as I'm sure it will be amazing and unlike anything I would have dreamt up.

      Reply
      • Audrey says

        April 19, 2015 at 2:59 pm

        Awesome! I love sacher as well and have been meaning to make some for a while so glad I finally got around to it. I've seen your cupcake version and they are amazing! Can't wait to see your cakes too. This homemade simple jam worked a treat for this -- fresh apricots are not easy to find, especially off-season for the purpose of making a more traditional jam, and the store-bought spreads are always made with sugar -- at least the ones that are readily available -- and I really wanted to make this cake properly without compromising my no sugar policy. It turned out really good! Something like this would definitely work great for your recipes.

        Reply
    12. Alison @Food by Mars says

      April 18, 2015 at 9:59 pm

      Yum! This looks pretty simple... I have to try it! And OMG that little preview has my attention... can't wait to see the next post!

      Reply
      • Audrey says

        April 19, 2015 at 2:53 pm

        Yep, as simple as it gets. I don't know why I haven't thought of doing this sooner! :)

        Reply
    13. Sophia @ veggies don't bite says

      April 18, 2015 at 9:23 pm

      I love homemade jam!! And apricot is one of my favorites. I'll have to try this once I start getting some apricots!

      Reply
      • Audrey says

        April 19, 2015 at 2:52 pm

        I've always been a huge apricot jam fan. Then again I love all jam. And fruit. And sweet things... This is going to be my new go-to though for those times you don't feel like waiting around and watching the pot ;)

        Reply
    14. Natalie @ Feasting on Fruit says

      April 18, 2015 at 8:31 pm

      It doesn't even require any cooking!! I was for sure expecting to have to at least turn the stove on, but when you say simple you mean it!

      Reply
      • Audrey says

        April 19, 2015 at 2:50 pm

        Hehe. Yep. I'm so happy there was no cooking involved in this one -- was going for a quick and easy recipe. Though in the summer I LOVE the smell of fresh jam cooking away on the stove...

        Reply
    15. Petra @honeywithspice says

      April 18, 2015 at 3:59 pm

      This is such a lovely idea! I don't buy jams at all if I want something similar I make chia 'jam' so this is a nice alternative plus it's raw and quick! Your recipes are extraordinary as are your photos! Beautiful website x

      Reply
      • Audrey says

        April 19, 2015 at 2:49 pm

        Thanks Petra! I don't buy jams either -- it's so easy to make your own + I can't eat sugar anyhow, and in the summer I have way too much foraged fruit from around here to use up, so homemade makes sense. I've never made it from dried fruit though and this worked out beautifully.

        Reply

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