This simple Apricot Jam Recipe is a delicious homemade condiment highlighting the amazing fresh fruit. Just three ingredients, no pectin, and ready in 30 minutes!
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Why You Will Love This Recipe
Apricot recipes are a tribute to my grandparents. I remember they always had a bowl of fresh apricots in the kitchen, and dried apricots to snack on. I did not appreciate apricots back then, but now I love them.
Whenever I am at the grocery store and find the large piles of apricots, I take a big inhale and the distinct smell takes me right back to dancing in my grandma’s high heels in the kitchen with my sisters.
I am sure they would have loved all of these apricot recipes!
A classic recipe, this easy apricot jam recipe is made with simple ingredients and one that I love to make alongside my Homemade Strawberry Jam.
It is a perfect delicious jam to make when you have too much fruit on your apricot tree or find a great deal at the grocery store.
Ingredient Overview
Apricots – Ripe apricots are best as they will have the most flavor, which is enhanced in this process
Granulated Sugar
Lemon Juice – fresh lemon juice is best
What is the difference between jam and jelly?
The terms jam and jelly are often interchanged, and oftentimes both can be used in the same ways such as for breakfasts.
But technically, there is a difference!
Jelly is traditionally made from the juice of the fruit.
Jam is traditionally made from the flesh of the fruit, or the whole fruit.
This means that it is common for jam to be a thicker consistency and to include seeds.
Jelly has much more of a gelatin texture from what is needed to make it set, and a much smoother and consistent texture.
I, personally, am on the jam train. I LOVE little bits of fruit and the texture that jam brings.
Instruction Overview
Prepare the apricots: Wash the apricots thoroughly under running water. Cut them in half and remove the pits. You can leave the skins on or peel them if you prefer a smoother jam.
Chop the apricots: Once pitted, chop the apricots into small pieces. The size of the pieces will determine the texture of your jam. If you prefer a chunkier jam, chop them into larger pieces. For a smoother jam, chop them finely.
Cook the apricots: Place the chopped apricots in a large saucepan or pot. Add the sugar and lemon juice. Stir well to combine. Bring to a boil over medium-high heat.
Simmer: Bring the apricot mixture down to medium heat, stirring occasionally to prevent sticking. Let it cook for about 15 minutes, or until the apricots are soft and the mixture has thickened and sugar dissolves.
Test for doneness: To check if the jam is ready, you can perform a simple test. Place a small amount of the mixture onto a chilled small plate or spoon and tilt the plate. If the jam runs easily, it needs more cooking. If it holds its shape and wrinkles slightly when pushed with a finger, it’s ready. Cooking time will vary.
Let the hot jam come to room temperature before storing. You can preserve this jam if desired or simply keep in the refrigerator or freezer. I like to use half-pint jars for canning and small bags for the freezer.
Shelf life for refrigerated jam is around 2 weeks. If doing water bath canning with hot water be sure to remove air bubbles and use dry jars.
Enjoy your simple apricot jam on toast, with scones, or as a topping for yogurt or ice cream! Or even as the base for an apricot glaze. I love this homemade jam spread on toasted English muffins!
Kim’s Tips
When you make this homemade Apricot Jam Recipe, you can make it as thin or thick as you like.
The instructions are for a typical jam consistency. I love mine a little further on the thick side, which also gives a little more texture.
You can also choose to make a thinner jam that runs a little, which will also give you a greater yield.
The thicker the jam, the more it reduces and the less you will have.
The variation in how much jam you get is somewhat slight, so I suggest cooking more toward your preference with less concern about volume unless you really need a certain quantity.
Also, the volume will vary some naturally from the exact fruits you are using.
This will make approximately 2 cups of the best apricot jam, or enough for one pint sized mason jar or two 8 ounce mason jars, which are a cute jam size!
One of my favorite uses for this Apricot Jam Recipe is with charcuterie boards!
Apricots are an amazing pairing for cheeses and meats, and I always serve up dried apricots.
Our newest obsession is serving fresh jam as well!
Any of our homemade jam recipes will work well, but this is one of my favorites!
Pile some on with a soft cheese like burrata or a salty cheese like Parmesan on a cracker – yum!!!
FAQs
Is apricot jam the same as apricot preserves?
Preserves is thicker, and jam is typically smoother. Preserves uses whole fruits and results in larger pieces while jam is made with mashed fruit.
Why does my apricot jam go dark?
This can happen when the mixture cooks for too long.
What do you eat apricot jam with?
You can use apricot jam on top of toast, pastries, yogurt, or as part of a recipe such as glaze for meat. It also makes a great condiment for charcuterie boards!
What does apricot jam taste like?
Apricot jam has a strong stone fruit flavor, somewhere between a peach and a plum.
More Homemade Jam Recipes
Homemade Jam
Make your own homemade jams! They are easy and use just a few ingredients, with no pectin.
One of my absolute favorites!
I have always been a lover of this flavor!
This Blackberry or Marionberry Jam is just SO good!
Make the classic strawberry jam at home!
Apricot Jam Recipe
Ingredients
- 1 pound apricots
- 2/3 cup sugar
- 2 Tablespoons lemon juice
Instructions
- Cut the apricots in half and and remove the pits. Chop them into large chunks. Place the apricots, sugar, and lemon juice in a medium saucepan.
- Bring the apricots to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or fork to mash the fruit as much or little as desired.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer. You want the jam to move slowly when tilted.
- Store in a jar in the refrigerator for up to three weeks. Or freeze.
