This sugar-free apricot rosemary jam pairs bright stone fruit with a restrained herbal note. A small refrigerator batch creates a soft spread without pectin or added sugar.
Small Batch Sugar Free Apricot Rosemary Jam
- Prep: 10 minutes
- Cook: 25 minutes
- Cool: 45 minutes
- Yield: About 1 cup
- Storage: Refrigerator only
This is not a shelf-stable canning formula. Do not water-bath can it, keep it in a pantry, or reduce the bottled lemon juice.
Ingredients
- 2 cups diced ripe apricots, about 12 ounces
- 1/3 cup granulated allulose
- 2 tablespoons bottled lemon juice
- 1 small rosemary sprig, about 3 inches
- Pinch of kosher salt
How to Make Apricot Rosemary Jam
- Prepare: Wash, halve, pit, and dice apricots into 1/4-inch pieces. Do not use cracked pits or damaged fruit.
- Combine: Add apricots, allulose, lemon juice, rosemary sprig, and salt to a wide 2-quart saucepan.
- Simmer: Bring to a gentle bubble over medium heat. Cook uncovered 20 minutes, stirring every 2 minutes.
- Mash: Remove rosemary. Crush the softened fruit and cook 5 minutes more until a spatula trail lasts 1 second.
Apricot rosemary jam reducing in a saucepan - Cool: Remove from heat, cool 15 minutes, then transfer to a clean jar and refrigerate.
Set Checklist
- Bubbles look slower and glossy.
- Fruit is soft and mostly crushed.
- A spatula trail briefly remains.
- Volume has reduced to about 1 cup.
- The spread thickens when cold.
Fresh rosemary becomes bitter when overused. Infuse one small sprig and remove it before mashing rather than leaving chopped needles in the finished jam.
Try our peach cardamom jam, spiced plum jam, or blueberry thyme jam.
Food Safety and Storage
The National Center for Home Food Preservation recommends tested recipes for canned preserves. This customized low-sugar jam has no validated shelf-stable process; see its jam guidance.
- Refrigerate at 40°F or below.
- Use within 7 days.
- Freeze up to 2 months with headspace.
- Thaw overnight in the refrigerator.
- Discard moldy, fizzy, or unusually odorous jam.
Texture and Serving Notes
- Simmer 2 minutes longer if loose.
- Add 1 teaspoon hot water if firm.
- Spoon over plain Greek yogurt.
- Spread lightly on whole-grain toast.
Use a wide pan and never double the batch. Extra volume changes evaporation, cooking time, and the final delicate herbal balance significantly.
Never taste a questionable preserve to judge safety. Use a clean spoon for every serving and return the tightly covered jar promptly to cold refrigeration.
Choosing Apricots
Choose fragrant fruit that yields slightly to gentle pressure but has no leaking, moldy, or fermented areas. Very firm apricots produce a sharper, less aromatic spread.
Measure the diced flesh after removing every pit. Apricot kernels are not an ingredient and should never be cracked into the pan.
- Use similar ripeness throughout.
- Trim bruises generously.
- Wash fruit before cutting.
- Keep the rosemary sprig whole.
Frequently Asked Questions
Can I use dried rosemary?
Fresh is easier to remove and produces a cleaner flavor. Dried needles may feel tough.
Can I can this jam?
No. Refrigerate or freeze it because this formula has no tested canning process.