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Learn how to make apricot jam that’s full of summery flavor, no pectin needed! Easy recipe for fridge, freezer, or canned apricot preserves.
I’m so happy to be sharing this apricot jam recipe with you today!
Don’t you just love apricots? I do, and I always have. They have the loveliest flavor, like a peach but way concentrated.
And right now they’re at their absolute best!
Making jam or preserves is a great way to capture their summery deliciousness, and keep it in your cupboard to enjoy all year long!
It may sound complicated, but I promise you it’s not! I’ve been making jam every summer for years, and it’s no sweat! A fun afternoon project, to be honest!
So far, I’ve shared my orange marmalade, strawberry jam, and blackberry jam recipes, and I’ve got lots more in the works. Check out my “Sauces and Toppings” page and have yourself a browse!
Table of Contents
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What is apricot jam?
Technically this is a recipe for apricot preserves, which are a type of jam.
Jam is typically made with a fruit puree, whereas preserves have whole fruit or large pieces of fruit. I like preserves best! The more chunky the better.
All apricot jam really is is a whole mess of fruit cooked down with sugar to a specific temperature that allows it set firm as it cools. I like to also add some flavor enhancers, to really bring out the sunny taste of fresh apricots.
We can then keep it in jars, either in the fridge, freezer, or cupboard, depending on what you choose to do with it after that.
Why this is the best apricot jam recipe
- Tastes amazing: A real explosion of apricot-ness!
- Few ingredients: Just a handful of basics.
- Easy to make: This is a fun afternoon project that will have you enjoying the summery flavor of apricots all year ’round.
- Versatile: Get creative, adding your own additional herbs, spices, and flavorings to make something truly unique and special!
What does apricot jam taste like?
This recipe will give you the most incredibly intense apricot flavor! It’s like a peach only way more concentrated.
There’s just the right amount of sweetness, complimented by a subtle tang and just a hint of almond. It’s really good!
Ingredients
Apricots: Fresh apricots are the key ingredient. You’ll need 2 pounds, which is around 10 or 12 apricots. Frozen fruit will work just as well!
Apple: The seeds, core, and peel of an apple provide all the thickening power you’ll need! No pectin is required for this recipe.
Water: The temperature doesn’t matter.
Sugar: Granulated white sugar is the sweetener of choice here, although you could use a 1:1 substitute if you prefer. The purpose is not only to sweeten the jam, but also to create an environment that’s unwelcome to microbes. The higher the sugar content, the less likely microbes like botulism can grow.
Lemon: You may or may not want to punch up the flavor with a little lemon juice.
Almond extract: Did you know that almonds and apricots are in the same family? It’s true, and I love to add a little almond extract to all my stone fruit recipes to bring out that natural flavor.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Pot: You’ll need a large, heavy bottomed pot in which to boil the apricot preserves.
- Cheesecloth: This is a loosely woven fabric often used in cooking to contain ingredients that you’ll want to easily fish out later.
- Spoon: For stirring the jam as it cooks.
- Thermometer:</> It’s useful to check the temperature of the jam as it cooks. It will “gel” at 210 degrees F.
- Jars: Canning jars are perfect for this. They’re made to withstand higher temperatures and are very durable. If you want to process your apricot jam in a water bath, make sure you have fresh lids too.
How to make apricot jam
This easy recipe comes together in 3 simple steps.
Step 1: Simmer the fruit
Start by placing the apricots and water into the pot.
Pop your apple cores and peels into the center of a square of cheesecloth, and tie it up into a little sachet. Then nestle that down into the pot as well.
Bring this mixture to a simmer over low heat, and just let it do its thing for 20 minutes. After that time, the fruit should be very soft and there should be some foam forming on the surface of the liquid.
This initial first step of simmering the fruit over low heat will draw out the natural pectin so the jam sets firmly.
Step 2: Add sugar
Next, dump in the sugar, all at once.
Turn the burner up to medium-high and stir everything together.
Allow the jam to boil until it reaches 210 degrees F. This is the magic temperature!
You can double-check by placing a plate in the freezer and getting it real cold. Dribble a little of the liquid onto the cold plate and wait a minute or two. Then draw your finger through it. It should leave a trail, and the surface of the apricot jam should wrinkle up.
If you see this happening, guess what? You’ve just made jam!
Give it a taste and brighten up the flavors with a squeeze of lemon and a few drops of almond extract.
Step 3: Transfer to jars
This recipe works for refrigerator jam, freezer jam, or traditional jam canned in a water bath. Regardless, you’ll want to put it into clean jars. If you’re canning, they should be sterile.
Spoon the hot jam into the jars, leaving about 1/4- to 1/2-inch of head space at the top.
Wipe the rims with a clean paper towel.
Then place fresh lids on top.
If you want to be able to keep your apricot jam at room temperature, submerge the jars in boiling water for 20 minutes. As they cool, the “button” on top should suction down. If it does, that’s how you know you have a good airtight seal. Jars of apricot jam that have been properly processed in this way will keep in a cupboard for up to 2 years.
How to serve apricot jam
This delicious concoction can be used in all sorts of different ways!
My favorite is just to spoon it onto buttered scones. Bliss!
It’s also really good on toast, or as a filling for cakes, cookies, etc.
I’d suggest spreading it between the layers of my white almond sour cream cake! That would be absolute heaven.
Or drop a spoonful into the hollows of my thumbprint cookie recipe. So perfect!
You can even use apricot jam as a glaze for chicken or pork. Stir in a little Dijon mustard to take it more to the savory side.
And it’s fantastic on baked brie!
Expert tips
Stir: It’s really important that you stir frequently when making homemade jam. Otherwise, things could burn on the bottom.
Add flavorings off the heat: Be sure to take your jam off the heat before you add the lemon juice and almond extract. The flavor compounds in these ingredients are really volatile, and they could turn or just evaporate away to nothing if you cook them.
Refrigerator apricot jam: If you choose not to process the jars in a water bath, this jam can be kept in the fridge for around 6 months.
Freezer apricot jam: It will last around a year in the freezer.
Frequently asked questions
You don’t have to!
I think the skins add more flavor, and the skins of fruits generally contain natural pectin that helps the jam to set.
Apricot pineapple jam is lovely! Replace half the apricots with crushed pineapple.
You could also do a sweet/spicy thing with jalapeno or habanero peppers. Apricot and jalapeno jam would be fantastic with cream cheese on crackers!
Feel free to get really creative with this recipe. Drop in a cinnamon stick, or a star anise pod. Or think about using fresh herbs like basil or lemon thyme. The sky is the limit!
You can try again! Put them back into boiling water and give them a little longer this time.
If that still doesn’t work, it’s ok! Just keep the jam in the fridge or freezer.
It should last 6 months in the fridge, or a year in the freezer.
If the “buttons” have suctioned down indicating a safe seal, you can keep unopened jars in the cupboard for up to 2 years.
I’m figuring on a serving size of 1 tablespoon. The nutritional info below is for 1 tablespoon of jam.
The recipe should yield around (4) 4-ounce jars of apricot preserves, and it can be doubled or tripled if needed.
A few more of my best summer recipes
As an amazon associate I earn from qualifying purchases.
Apricot Jam
Learn how to make apricot jam that’s full of summery flavor, no pectin needed! Easy recipe for fridge, freezer, or canned apricot preserves.
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Place the apricots and water in a large pot.
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Tie the apple core, apple peel, and lemon peel up in a small square of cheesecloth and add it to the pot.
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Bring the mixture to a gentle simmer over medium-low heat (stirring occasionally).
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Simmer until the fruit has gone very soft and foam is forming on the surface of the liquid.
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Stir in the sugar and increase the heat to medium-high.
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Simmer (stirring often) until the jam reaches 210 degrees F (a drop of the mixture on a cold plate should wrinkle and leave a trail when you draw your finger through it).
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Remove from the heat, taste, and add lemon juice as needed.
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Stir in the almond extract and ladle the jam into sterile jars.
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Top with fresh lids, screw on collars, and submerge in boiling water for 20 minutes.
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Remove from the water bath and cool completely.**
**If the “button” on the lid suctions down as the jars cool, they have sealed properly and can be kept at room temperature for up to 2 years. If not, keep the jam in the fridge or freezer.
Serving: 1tablespoon, Calories: 50kcal, Carbohydrates: 13g, Protein: 0.4g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.05g, Sodium: 1mg, Potassium: 75mg, Fiber: 1g, Sugar: 12g, Vitamin A: 546IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 0.1mg
#Easy #Apricot #Jam #Recipe #Simple #flavorful
