Easy Apricot Jam

Making homemade apricot jam is a rewarding project that captures the flavor of peak-season fruit. Unlike other fruits, apricots are easy to de-stone and do not require peeling, making the process straightforward for home cooks. This recipe yields approximately 5 pints and takes about two hours from start to finish. If you enjoy working with apricots, you can also explore other delicious ideas such as Apricot Recipes, Apricot Jam Substitutes, Apricot Glaze, Canned Apricot Recipes, or Apricot Marinades.

Tips for Perfect Apricot Jam

To ensure a high-quality preserve, consider these expert techniques:

• Fruit Quality: Select firm apricots that have a little give rather than squishy, overripe fruit.
• Preparation: Remove bruises and sunspots before cooking; while apricot skins are thin enough to leave on, you may peel them if preferred.
• Cooking Vessel: Utilize the widest saucepan available to increase the surface area, which helps the liquid evaporate more quickly.
• Pectin Considerations: Because apricots are naturally low in pectin, they require a longer cooking time than apples or plums to thicken; if you prefer a store-bought consistency, you may add a sachet of pectin.
• Safety Warning: Exercise extreme caution during boiling and jarring, as hot jam sticks to the skin and can cause serious burns.

Also Read : Cranberry Sauce

Easy Apricot Jam

Recipe by RecipesVilla

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

150

kcal

Ingredients

• Apricots: 8 cups (or 2 quarts)

• Lemon Juice: ⅓ cup

• Sugar: 7 cups white sugar

• Equipment: 5 canning jars (1 pint each)

Directions

• Prep: Break apricots in half, remove pits, and trim any blemishes with a paring knife.
• Sterilize: Wash and sterilize jars and lids in a boiling water bath; keep them there until needed.
• Boil: Add apricots, lemon juice, and sugar to a large pot. Heat on medium-high until boiling, stirring occasionally.
• Thicken: Reduce to a gentle boil for 25 minutes, skimming off the white foam that rises to the top.
• Jar: Ladle jam into jars, leaving ¼” of headspace. Remove air bubbles with a knife, wipe rims clean, and secure lids.
• Process: Lower jars into a boiling water bath (ensuring water covers the tops) and boil for 15 minutes.
• Cool: Transfer jars to a cloth-covered bench and cool completely before storing in a cool, dark place.

Notes

• Storage: Store in a pantry for up to one year; check for mold before opening. Leftovers can be refrigerated for one week or frozen for one year.
• Uses: Slather over baked Camembert, spread onto scones or muffins, scoop over ice cream, or use as a filling for a jam crostata.