Sweet and tangy, apricot jam is one of our favorite seasonal treats to whip up and spread generously onto croissants and toasted brioche, or enjoy as part of a delicious “PB & J” sandwich. Prepared very simply with just three all-natural ingredients, my apricot jam recipe is sure to become a summertime staple in your fridge as well!
A Bright and Sunny Apricot Spread
Friends, I would definitely consider myself a bit of a fruit bat. I love all sorts of fruit, and when the warm, summer season comes around, I enjoy it all... from fresh berries, to sweet melons, to tropical favorites such as mangos and pineapples, to cherries, to fragrant peaches and nectarines... Mmm...!
But if I were to choose a favorite fruit that I love to make homemade jam out of, I'd pick the small, sweet, and delicate apricot, one of the most aromatic stone fruits, utterly packed with a uniquely bright and sunny flavor that I find irresistible.
All year round we keep a jar of organic apricot jam in our fridge, as it's a favorite flavor of jam for both my hubby and I.
We love to slather it thickly over toasted bread, brioche, scones, or croissants, and use it make our yummy childhood fave, the classic peanut butter and jelly sandwich!
And while a good quality, store-bought apricot jam is absolutely delicious when fresh apricots are out of season, nothing comes close to a homemade apricot jam made completely from scratch with just three simple ingredients: organic apricots, cane sugar and lemon juice.
My apricot jam recipe is something that I truly look forward to preparing each summer when those lovely little fuzzy fruits are ripe, juicy, and tangy-sweet. And it's quite a fun process that's actually super quick and easy!
So if you're a fan of homemade jam that's just bursting with lots of fresh fruit, and deliciously sweet aroma and flavor, my apricot jam is just the perfect recipe to sweeten this sunny season with!
How To Make Apricot Jam From Scratch
The process of preparing a homemade jam from scratch is quite simple, and if you're working with fruit which contains a lot of natural pectin, such as apricots, then you need little else than the actual fruit to work with.
And I like to use organic cane sugar as my choice of sweetener because it naturally enhances the sweetness of the jam.
The only other ingredient I add to my apricot jam recipe is a kiss of lemon juice, just to brighten up the jam and create some extra tanginess to offset the sweetness.
All of these ingredients—the diced apricots, the sugar and the lemon—are simply added to a large pot, brought to a boil, and then allowed to simmer until thickened and the fruit is broken down, roughly 22 to 25 minutes.
The result is a fantastic and flavorful apricot jam prepared with all natural ingredients and no preservatives, which you can enjoy all season long as a tasty treat!
Here's a glance at my apricot jam recipe: (or just jump to the full recipe...)
- To get started, I prepare the apricots by cutting them in half and removing their pits. Then, I chop them into large chunks to help keep some of their shape as they simmer and break down a bit. (I leave the skin on the apricots as those tend to melt right into the jam, but you can peel the fruit first, if you prefer.)
- I add the chopped apricots to my pot, along with my sugar and lemon juice, and turn the heat on medium-high, stirring the mixture to help the apricots release some juice. The mixture will come to a simmer, then vigorously/boil, and when it does, I slightly reduce the heat and simmer the apricot mixture for about 22-25 minutes, or until it becomes jam-like and thickened.
- Once the apricot jam is cooked, I allow it to cool completely to help the natural pectins to continue to thicken the jam, then spoon into a container with a tight-sealing lid (mason jars or jam jars are great for this). I store it in the fridge for up to a month.
by Ingrid Beer
This apricot jam is a little taste of summer in a jar, prepared with fresh apricots, cane sugar and lemon for a touch of tanginess!
Yield: 2 ½ cups
Nutrition Info: 60 calories (per 2 tablespoons)
Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 2 pounds apricots, halved and pits removed, then chopped into large chunks
- 1 cup cane sugar
- 2 tablespoon lemon juice
- Begin by gathering and prepping all of the ingredients according to the ingredient list above to have ready and organized for use.
- Place the chopped apricots into a large pot with the sugar and the lemon juice, and stir. Bring to the boil (at about medium-high heat), and then slightly reduce the heat and allow the mixture to simmer for about 22 to 25 minutes, stirring frequently to prevent scorching/burning, until the fruit breaks down and the mixture becomes slightly thickened and glossy. (You can reduce the heat a little more during the final few minutes.)
- Carefully pour the hot apricot jam into a clean bowl and allow it to completely cool and thicken up (I allow it to cool at room temp for 30 minutes, then transfer to the fridge to expedite the chilling).
- To store, spoon the jam into a glass mason jar(s) or another clean glass container, and store in the fridge for up to 3 to 4 weeks.
Tips & Tidbits for my Apricot Jam recipe:
- Fresh, organic apricots for flavor: Apricots are at their most aromatic and sweetest during the summer months (May through July and into August), and I find that the organic ones contain the most flavor. For this homemade jam, opt for fresh apricots that are nice and ripe, as these will yield the most juice and sweetness. You can leave the skin on as I do (I like the added texture), or you can peel the skin off if you prefer only the fruit.
- Cane sugar for natural, added sweetness: I like to use organic cane sugar when it comes to baking and jam making, as it has a more golden color which equals a bit more flavor. However, feel free to use what you already have on hand.
- Allow the jam to cool before storing: Once cooked, I'll typically spoon my homemade jam into a clean bowl to allow it to completely cool, and even expedite the process by using my fridge. As the apricot jam cools, it also thickens up a bit more as well. Once cool, or at least at room temp, then spoon the jam into your covered container or jar with a lid, and store in the fridge for up up to 4 weeks.