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Easy Apricot Jam Recipe

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Make this easy apricot jam at home with ripe apricots, sugar, and lemon juice. Perfect for spreading on toast, using in desserts, or gifting to friends and family. Enjoy a burst of fruity flavor in every bite!

Ingredients

Scale
  • 2 pounds (900g) ripe apricots
  • 4 cups (800g) granulated sugar
  • ยผ cup (60ml) lemon juice
  • ยฝ teaspoon butter (optional, to reduce foam)

Substitutions and Variations:

  • Less Sugar: Use a low-sugar pectin and reduce the amount of sugar as per the pectin instructions.
  • Honey or Maple Syrup: Substitute part of the sugar with honey or maple syrup for a different flavor profile.
  • Spices: Add a pinch of cinnamon or vanilla extract for extra flavor.
  • Mixed Fruit: Combine apricots with other fruits like peaches or plums for a mixed fruit jam.

Instructions

  • Prepare the Apricots:
    • Wash the apricots thoroughly. Halve and pit them, then cut them into small pieces.
    • Place the apricot pieces in a large, heavy-bottomed pot.
  • Add Sugar and Lemon Juice:
    • Add the granulated sugar and lemon juice to the pot with the apricots.
    • Stir to combine and let the mixture sit for about 30 minutes. This helps the apricots release their juices.
  • Cook the Jam:
    • Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
    • Reduce the heat to medium and let it simmer, stirring occasionally, until the apricots are soft and the mixture has thickened. This should take about 20-30 minutes.
    • Skim off any foam that forms on the surface (add the optional butter to reduce foam if desired).
  • Check for Doneness:
    • To test if the jam is done, place a small plate in the freezer for a few minutes. Drop a small spoonful of jam onto the cold plate and return it to the freezer for 1-2 minutes. If the jam wrinkles when you push it with your finger, it is ready. If not, continue to cook for a few more minutes and test again.
  • Jar the Jam:
    • Once the jam has reached the desired consistency, remove the pot from the heat.
    • Ladle the hot jam into sterilized jars, leaving about ยผ inch of headspace.
    • Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids.
  • Process the Jars (Optional):
    • If you plan to store the jam for an extended period, process the jars in a boiling water bath for 10 minutes.
    • Remove the jars and let them cool completely. Check the seals before storing.

Notes

  • Use ripe apricots for the best flavor and natural sweetness.
  • Adjust the sugar level to your taste, especially if using low-sugar pectin.
  • Store unopened jars in a cool, dark place. Refrigerate after opening.

Nutrition