Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have not made this (from Bernardin), but thought those who try to eat sugar-free would appreciate the recipe. It's also has a very thorough explanation of canning steps, as well.

Ingredients Nutrition

  • 1 lb dried apricot (about 2 1/2 cups)
  • 2 cups orange juice, divided
  • water, as needed
  • 2 tablespoons lemon juice
  • 1 (49 g) packageno sugar needed fruit pectin (made by Bernardin)
  • 12 cup sugar substitute (like Equal)


  1. Fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil Snap Lids 5 minutes to soften sealing compound.
  2. Combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes.
  3. Transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total.
  4. Place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice.
  5. Gradually stir Bernardin No Sugar Needed Fruit Pectin into fruit (do NOT add pectin all at once); stirring constantly, bring to a full rolling boil.
  6. Boil hard 1 minute, stirring constantly.
  7. Remove from heat.
  8. Dissolve Equal in 1/2 cup water; add to fruit, stir for a full 2 minutes.
  9. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space).
  10. Using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch.
  11. Wipe jar rim removing any stickiness.
  12. Centre a Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner.
  13. Repeat for remaining jars.
  14. Cover canner; return water to a boil.
  15. Process (boil) 5 minutes.
  16. Remove jars.
  17. Cool, undisturbed, for 24 hours.
  18. Check jar seals (sealed lids curve downward).
  19. If any jars have not sealed properly, store in fridge and eat promptly.