Homemade Apricot Jam: Sweet Summer Preserve Recipe
Prep Time: 15 minutes | Cook Time: 25 minutes | Makes 4 cups | No Pectin Required
Why You’ll Love This Homemade Apricot Jam
This simple yet delicious homemade apricot jam captures the essence of summer in every jar! Made with just three ingredients and no artificial pectin, this naturally sweet and tangy jam is perfect for spreading on toast, swirling into yogurt, or gifting to friends. The natural pectin in apricots creates the perfect gel-like consistency while maintaining that fresh fruit flavor.
Ingredients
- 3 lbs fresh apricots, pitted and chopped
- 2 cups granulated sugar (adjust to taste)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Equipment Needed
- Large heavy-bottomed saucepan or Dutch oven
- Wooden spoon for stirring
- Sterilized glass jars with lids
- Candy thermometer (optional)
- Ladle for filling jars
Instructions
Prepare the Apricots:
- Select ripe apricots: Choose apricots that are fragrant and give slightly to pressure but aren’t overripe or mushy.
- Wash and pit: Rinse apricots under cold water, then cut in half and remove pits. Roughly chop into bite-sized pieces.
Make the Jam:
- Combine ingredients: In a large, heavy-bottomed saucepan, combine chopped apricots, sugar, lemon juice, and a pinch of salt. Let sit for 10 minutes to allow fruit to release juices.
- Start cooking: Bring mixture to a rolling boil over medium-high heat, stirring frequently to dissolve sugar completely.
- Reduce and simmer: Lower heat to medium-low and continue cooking, stirring regularly, for 20-25 minutes until jam thickens and coats the back of a spoon.
- Test for doneness: Drop a small amount of jam on a chilled plate. If it holds its shape and doesn’t run when tilted, it’s ready. The jam should reach 220°F on a candy thermometer.
- Add final touches: Stir in vanilla extract if using, and remove from heat.
Jar the Jam:
- Fill jars: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal with lids.
- Process (optional): For longer storage, process in a boiling water bath for 10 minutes. For immediate use, simply refrigerate.
Storage Instructions
Refrigerator: Unsealed jars keep for up to 3 weeks Pantry: Properly processed jars last up to 1 year Freezer: Freeze in freezer-safe containers for up to 6 months
Tips for Perfect Jam
Choose the right apricots: Use a mix of slightly underripe and perfectly ripe fruit for best pectin levels Don’t skip the lemon: Lemon juice adds pectin and prevents the jam from becoming too sweet Stir frequently: Prevents sticking and ensures even cooking Test often: Jam can go from perfect to overcooked quickly Sterilize properly: Clean equipment prevents spoilage
Serving Suggestions
This versatile apricot jam is perfect for:
- Classic toast and English muffins
- Swirled into plain Greek yogurt
- Filling for thumbprint cookies or pastries
- Glaze for roasted chicken or pork
- Cheese board accompaniment with brie or goat cheese
- Ice cream topping or cake filling
Health Benefits
- Vitamin A: Apricots are rich in beta-carotene for eye health
- Vitamin C: Supports immune system function
- Fiber: Aids digestion and promotes gut health
- Antioxidants: Help fight free radicals and inflammation
- No artificial preservatives: Pure, natural ingredients only
Recipe Variations
Apricot-Ginger Jam: Add 2 tablespoons fresh grated ginger Apricot-Lavender: Stir in 1 teaspoon dried culinary lavender Sugar-Free Version: Use sugar substitute designed for canning Chunky Style: Leave apricot pieces larger for more texture Spiced Apricot: Add cinnamon, cardamom, or star anise
Troubleshooting Common Issues
Jam too thin: Continue cooking until it reaches proper consistency Jam too thick: Stir in a little water or lemon juice while warm Crystallized sugar: Ensure sugar dissolves completely before boiling Foam on surface: Skim with a spoon during cooking process
