There was that one time I accidentally doubled the pectin, and it turned out like apricot-flavored rubber! We still laugh about that. But that’s the thing about cooking, isn’t it? You learn from your mistakes and eventually find what works best for you. This apricot jam recipe is definitely one of those recipes that’s become second nature.

With three kids, a busy household, and a husband who loves his breakfast toast, quick and easy is the name of the game. This apricot jam recipe fits right in. I usually whip up a batch on a Sunday afternoon while the kids are doing their homework or playing in the yard. The aroma of simmering apricots fills the house, and it just feels like home. Trust me, once you try this apricot jam recipe, you’ll be hooked, and you’ll want to make this homemade apricot jam for everyone you know. It is just that good. Plus, it’s so much better than anything you can buy at the store.

INGREDIENTS

Here’s what you’ll need to make this delightful apricot jam:

4 lbs fresh, ripe apricots, pitted and roughly chopped
4 cups granulated sugar
¼ cup lemon juice (freshly squeezed is best!)
1 package (1.75 oz) powdered pectin

I always use fresh apricots for my apricot jam recipe because the flavor is just unbeatable. Frozen apricots will work in a pinch, but make sure they’re fully thawed and drained before using. When making this easy apricot jam, you can usually find great deals on apricots at your local farmer’s market during the summer. That is the perfect time to make this!

Here’s an apricot jam recipe trick I learned from my mom: toss the chopped apricots with the lemon juice before adding the sugar. The lemon juice helps prevent the apricots from browning and also brightens the flavor of the jam. And if you want a smoother jam, you can use an immersion blender to puree the apricots before cooking. I usually leave mine a little chunky, because that’s how my family likes it.

Cost-saving tip: Buy apricots in bulk when they’re in season and freeze them for later use. That way, you can enjoy homemade apricot jam year-round without breaking the bank.

For leftover pectin, store it in an airtight container in a cool, dry place. It should keep for several months.

HOW TO MAKE – STEP-BY-STEP

Follow these simple steps to create your own batch of delicious apricot jam:

In a large, heavy-bottomed pot, combine the chopped apricots, sugar, and lemon juice. Stir well to combine. Don’t worry if it looks like a lot of sugar – it’s necessary for the jam to set properly.
Over medium-high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent sticking. I learned the hard way with this apricot jam recipe that a heavy-bottomed pot is essential to prevent scorching!
Stir in the pectin all at once. Continue stirring constantly and return to a full rolling boil.
Boil hard for 1 minute, stirring constantly. This is crucial for the jam to set correctly. In my kitchen, this apricot jam recipe usually takes about 20-25 minutes from start to finish, but it can vary depending on your stove and the ripeness of the apricots.
Remove from heat and skim off any foam from the surface. No one wants foamy jam!
Ladle the hot jam into sterilized jars, leaving ¼ inch headspace. If you are new to canning apricot jam, you can follow resources from the National Center for Home Food Preservation – Apricot Jam and the USDA Complete Guide to Home Canning
Wipe the rims of the jars with a clean, damp cloth. Place sterilized lids and rings on the jars, and tighten until fingertip tight.
Process in a boiling water bath for 10 minutes (adjust time for altitude). While the apricot jam recipe is cooking and processing, I usually do a quick kitchen clean-up or start prepping dinner. It helps to multitask!
Remove the jars from the water bath and let them cool completely on a towel-lined surface. You should hear a “pop” as the lids seal. Your apricot jam recipe should smell like sweet, fruity sunshine!
After the jars have cooled completely, check the seals. Press down on the center of each lid. If it doesn’t flex, the jar is sealed. If it flexes, the jar is not sealed and should be refrigerated.

Serving

The kids love our apricot jam recipe when I spread it on their toast in the morning or use it as a filling for thumbprint cookies. It’s also fantastic with a simple cheese and cracker platter for a quick and easy appetizer.

My go-to side dishes that pair perfectly with this apricot jam recipe are scones, biscuits, or even just a slice of crusty bread. The sweetness of the jam complements the savory flavors beautifully. I make this apricot preserve recipe for holiday brunches, potlucks, or just because! It’s always a crowd-pleaser.

For presentation, I love to serve my apricot jam in small, pretty jars with a ribbon tied around the top. It makes a lovely homemade gift! If you have extra small batch apricot jam, you can use it as a glaze for grilled chicken or pork, or swirl it into yogurt or oatmeal for a burst of flavor.

Seasonal variation: In the fall, I sometimes add a pinch of cinnamon or nutmeg to my apricot jam recipe for a warm, cozy flavor. My friends always ask for this apricot jam recipe when they come over for brunch. They say it’s the best they’ve ever tasted!

FAQs

Q: Can I use less sugar in this apricot jam recipe?

A: While you can reduce the sugar slightly, keep in mind that sugar is essential for both the flavor and preservation of the jam. Reducing it too much can affect the set and shelf life of the jam. You know what I do when I want to cut back a little? I use a sugar substitute designed for preserving, but always follow the package instructions carefully.

Q: My apricot jam recipe didn’t set. What went wrong?

A: There are a few reasons why your jam might not have set. It could be that you didn’t use enough pectin, didn’t boil it long enough, or didn’t use the correct ratio of fruit to sugar. Next time, be sure to follow the recipe carefully and use a candy thermometer to ensure the jam reaches the proper temperature (220°F).

Q: Can I use frozen apricots for this apricot jam recipe?

A: Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before using. Frozen apricots tend to be a bit softer than fresh, so you might need to cook the jam a little longer to achieve the desired consistency. I made this mistake once and the apricot jam recipe came out watery, so make sure you drain them!

Q: How long does this homemade apricot jam last?

A: When properly canned, this homemade apricot jam can last for up to two years in a cool, dark place. Once opened, store it in the refrigerator for up to two weeks.

Q: Can I add other fruits or spices to this apricot jam recipe?

A: Absolutely! Feel free to get creative. Some popular additions include peaches, plums, ginger, cinnamon, or vanilla. Just be sure to adjust the cooking time as needed. The kids love when I add peaches to the apricot jam recipe, it gives it a little something extra!

Q: Do I have to use a water bath canner?

A: If you plan to store the jam at room temperature for more than a few weeks, then yes, a water bath canner is essential for ensuring proper preservation and preventing spoilage. If you only plan to keep the jam in the refrigerator, then you can skip the canning process.

Q: What if I don’t have powdered pectin?

A: You can use liquid pectin instead, but you’ll need to adjust the recipe accordingly. Follow the instructions on the pectin package for the correct amount to use. Also, make sure you add it at the right time in the cooking process. Don’t add it at the beginning like the powdered pectin, follow the liquid pectin instructions instead!

My Final Thoughts

This apricot jam recipe holds a special place in my heart because it reminds me of my Aunt Millie and all the wonderful memories we shared in the kitchen. It’s a simple recipe, but it’s packed with flavor and love. Plus, making your own homemade apricot jam is so satisfying!

Here are my apricot jam recipe Pro Tips:

Use the best quality apricots you can find. The riper and more flavorful the apricots, the better the jam will taste.
Don’t be afraid to experiment with different flavors. Try adding a pinch of cinnamon, a splash of vanilla extract, or even a shot of bourbon for a unique twist.
Always sterilize your jars and lids properly. This is essential for preventing spoilage and ensuring that your jam stays fresh for as long as possible.

Over the years, I’ve tried a few variations of this apricot jam recipe. My husband loves it with a touch of ginger, while my oldest daughter prefers it with a hint of almond extract. My youngest son likes it just plain, and my middle child enjoys it when I add a handful of chopped pecans.

I encourage you to make this apricot jam recipe your own. Don’t be afraid to experiment with different flavors and techniques until you find what works best for you and your family. Making easy apricot jam doesn’t have to be daunting, it can be a fun and rewarding experience.

I hope you enjoy making this apricot preserve recipe as much as I do. It’s a little bit of sunshine in a jar! Now go on, give this canning apricot jam recipe a try, and let me know how it turns out!

Apricot Jam Recipe: A Family Favorite

Print Recipe

This recipe will guide you through how to make apricot jam at home. It is easy, delicious, and fun to make!

Author: Zoubida
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 cups
Category: Jam
Method: Boiling
Cuisine: American

Ingredients

Scale

2 pounds ripe apricots, pitted and chopped
4 cups granulated sugar
1/4 cup lemon juice

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Instructions

Combine apricots, sugar, and lemon juice in a large, heavy-bottomed pot.
Stir well and let sit for 30 minutes, allowing the sugar to dissolve and the fruit to macerate.
Place the pot over medium-high heat and bring to a rolling boil, stirring constantly to prevent sticking.
Once boiling, continue to cook, stirring frequently, until the jam reaches the setting point (approximately 10-15 minutes). To test for setting point, place a small spoonful of jam on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.
Remove from heat and skim off any foam from the surface.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
Wipe the rims of the jars clean and place sterilized lids and rings on top.
Process in a boiling water bath for 10 minutes.
Remove jars from the water bath and let them cool completely. Check for a proper seal (the lid should be concave and not flex when pressed).

Notes

For a smoother jam, you can use an immersion blender to puree the apricots before cooking. Store in a cool, dark place for up to 1 year.