Dried Apricot Jam

This thick dried apricot jam is made with dried apricots, sugar, pectin, and lemon juice. It has a deep color and true apricot flavor you can make any time of year. It takes about 1 hour 50 minutes and makes 10 cups.

The dried apricots need to soak in boiling water for about 30 minutes first. That softens them enough to blend smooth without tough bits. Blend them with the soaking water and vanilla, but stop while it’s still a little chunky.

Add the pectin before the sugar, and once the sugar dissolves, boil it for only a minute or two. If you’re canning the jam, sterilize the jars first and process them in a water bath for 10 minutes. Check that each lid has sealed tight before you store it.

Dried Apricot Jam

Author: Hamdi Saidani Courses:Summer Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• 4 1/2 cups dried apricots
  
• 4 1/2 cups boiling water
  
• 1 teaspoon vanilla extract
  
• 1 (1.75 ounce) package powdered fruit pectin
  
• 7 cups white sugar
  
• 1/4 cup lemon juice

Instructions

1. Soak the dried apricots in the boiling water in a bowl until hydrated, about 30 minutes. Blend the apricots, the remaining soaking water, and the vanilla in a food processor, working in batches, until blended but still slightly chunky.
   
2. Combine the apricot mixture with the pectin in a large pot over medium heat. Cook until it just comes to a boil. Add the sugar and lemon juice, then boil until the sugar dissolves, 1 to 2 minutes.
   
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot jars, filling to within 1/4 inch of the top. Run a knife around the inside of each jar to release air bubbles. Wipe the rims with a damp paper towel, then top with lids and screw on the rings.
   
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars in with a holder, leaving 2 inches between them. Add more boiling water if needed so the level sits at least 1 inch above the jar tops. Bring to a full boil, cover, and process for 10 minutes.
   
5. Remove the jars and set them on a cloth or wood surface, a few inches apart, until cool, about 1 hour. Once cool, press the top of each lid to check the seal is tight. Store in a cool, dark place.

FAQs

Why do I soak the dried apricots first?

Soaking them in boiling water for 30 minutes rehydrates the fruit so it blends smooth. Skip it and the jam comes out with tough, chewy bits instead of a spreadable texture.

How chunky should I blend the jam?

Stop while it’s still a little chunky. A few small pieces of apricot give the jam texture, while blending it completely smooth turns it more like a purée.

Do I have to process the jars in a water bath?

Only if you want it shelf-stable. The water bath seals the jars for long-term storage in the pantry. If you’d rather skip canning, keep the jam in the fridge and use it within a few weeks.

How do I know the jars sealed properly?

After they cool for an hour, press the top of each lid. A sealed lid stays firm and doesn’t move up or down. Any lid that pops back should go in the fridge instead.

What can I use this apricot jam for?

Spread it on toast or swirl it into yogurt. It also bakes well: it fills the centers of my Apricot Cookies and makes the glossy glaze for myApricot Tart .