Apricot Jam Recipe

This bright, fruit-forward apricot jam recipe is made with just three ingredients: fresh crushed apricots, lemon juice, and sugar. It takes about 40 minutes of cooking and yields five pint jars of glossy, thick jam that sets without any added pectin.

No pectin means the fruit does the thickening work on its own. You cook the crushed apricots with sugar and lemon juice over medium heat, stirring steadily, for about 25 minutes until the mixture thickens and holds its shape on a spoon. Apricots have enough natural pectin to set into a spreadable jam without additives, as long as you cook it long enough and don’t pull it off the heat too early.

Skim the foam off the top after cooking. That foam is trapped air and proteins from the fruit that rise to the surface during the boil. Leaving it in makes the finished jars look cloudy instead of glossy. Run a knife or thin spatula around the inside of each jar after filling to release any air bubbles trapped near the glass. Those pockets of air can prevent a proper seal and shorten the shelf life of the jam.

Apricot Jam Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Summer Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

Remove the jars and place on a cloth-covered or wood surface, several inches apart, until fully cooled. Press the top of each lid to check the seal. Store in a cool, dark area.

Ingredients

• 8 cups fresh apricots, peeled, pitted, and crushed
  
• 1/4 cup lemon juice
  
• 6 cups white sugar

Instructions

1. Mix the crushed apricots and lemon juice in a large pot over medium heat. Add the sugar and bring slowly to a boil, stirring until the sugar fully dissolves.
   
2. Continue cooking and stirring until the mixture thickens, about 25 minutes. Remove from heat and skim any foam off the surface.
   
3. While the jam cooks, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Keep the lids in simmering water until ready to use.
   
4. Ladle the hot jam into the hot sterilized jars, leaving about 1/4 inch of headspace at the top. Run a knife or thin spatula around the inside of each jar to remove air bubbles.
   
5. Wipe the rims of each jar with a damp paper towel to remove any residue. Place the lids on top and screw on the rings.
   
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the jars into the pot using a jar holder, leaving 2 inches of space between each jar. Add more boiling water if needed until the water level is at least 1 inch above the tops of the jars.
   
7. Bring to a full boil, cover the pot, and process for 15 minutes.
   
8. Remove the jars and place on a cloth-covered or wood surface, several inches apart, until fully cooled. Press the top of each lid to check the seal. Store in a cool, dark area.

FAQs

What do I serve it with?

Spread thick on warm buttered toast or stirred into plain yogurt for breakfast. It works beautifully swapped into the Strawberry Oatmeal Bars in place of the strawberry preserves for an apricot version. You can also use it as a filling in the Cornmeal Muffins With Blackberry Jam, replacing the blackberry jam for a stone fruit twist on the same recipe.

Why does this recipe work without pectin?

Apricots have enough natural pectin in their cell walls to gel on their own when cooked with sugar and acid. The lemon juice activates that natural pectin and helps the jam set. Cooking for a full 25 minutes reduces the liquid enough for the jam to thicken without any additives.

How do I know when the jam is thick enough?

Drop a small spoonful onto a cold plate and let it sit for 30 seconds. Tilt the plate. If the jam runs slowly and holds a soft shape, it’s ready. If it slides like water, keep cooking. The texture firms up more as it cools in the jars.

Do I have to do the boiling water bath or can I just refrigerate it?

The water bath seals the jars for shelf-stable storage in a cool, dark pantry for up to a year. If you skip it, treat the jam like a refrigerator preserve and use it within 2 to 3 weeks. Freezing in freezer-safe containers works too, for up to 6 months.

Can I use canned or dried apricots instead of fresh?

Fresh gives the brightest flavor and the best set. Canned apricots are too soft and waterlogged to thicken properly. Dried apricots need to be rehydrated and have a much more concentrated, caramelized flavor that tastes different from fresh fruit jam. Wait for fresh apricot season if you can.