This post contains affiliate links. A few days ago I wrote about making apricot pie filling and hand pies with fruit from my tree. We harvested an abundant crop this year, which allowed me to preserve apricots in several ways: canned pie filling, jam, and apricot butter. Today I’m sharing the apricot jam recipe I made a few weeks ago.
My whole family loves this jam. We’ve already worked our way through the third jar from this batch, so I’m glad I made plenty. This recipe is straightforward, yields a bright, flavorful jam, and keeps well when canned properly.
Easy Apricot Jam
For this batch I used 12 oz jars rather than 8 oz jars to reduce the number of jars to process. If you choose larger jars, make sure your water bath canner or large pot is tall enough to cover the jars with at least one inch of water over the lids during processing. I used a tall Dutch oven and it fit, though barely. If you prefer an easier canning setup next year, standard 8 oz jars are a convenient option.
One of the nicest things about apricots is that you do not need to remove the skin. Unlike peaches or plums, apricot skin stays tender and breaks down during cooking, so there’s no need to peel. That saves time and keeps more of the fresh fruit flavor in the final jam.
I estimated quantities for this recipe because I didn’t have a scale on hand. I read that about 24 small apricots equals roughly 2 pounds, so I used 36 small apricots (about 3 pounds), pitting and halving them before processing.
I placed the apricot halves in a food processor and pulsed them into a puree. In my research I saw advice to puree the fruit without completely liquefying it, so I pulsed until the texture was even but still slightly thick rather than completely smooth.
Once the apricots were pureed, the next step was simple: combine the fruit with pectin, lemon juice, and sugar and bring the mixture to a rolling boil. Apricot jam cooks quickly, so this doesn’t take long. After boiling briefly and skimming any foam off the top, the jam is ready to ladle into jars for canning.
After processing the jars in a boiling water bath for the recommended time, set them on a towel to cool undisturbed until the lids have properly sealed. Once cooled, label and store the jars in a cool, dark place or package them as gifts.
I printed some simple labels to dress up the jars and covered them with clear packing tape to protect them. Tape is easy to remove later, which I find more practical than permanent adhesive labels.
Ideas for Using Apricot Jam
- Warm apricot jam makes an excellent glaze spooned over cheesecake for a bright fruit topping.
- Spread apricot jam on a slice of freshly baked sourdough buttered while warm for a simple, satisfying treat.
- Skip syrup and spoon apricot jam over pancakes or waffles for a fruity alternative.
- Heat apricot jam into a glaze for ham or pork for a sweet, tangy finish.
- Use apricot jam on a puff pastry tart layered with sweetened cream cheese for an elegant dessert.
More Apricot Recipes
- How to Make Canned Apricot Pie Filling
- Spiced Apricot Cheese Tarts
- Apricot Blueberry Puff Pastry Tart
- Apricot Bellini Mocktails
- Apricot Pie Pops
Super Easy Apricot Jam
5 minutes
10 minutes
15 minutes
Apricot season is the ideal time to make jam. This recipe is approachable for beginners and yields a bright, fruity preserve that works well on toast, pastries, and as a glaze.
Ingredients
- 3 lbs apricots (about 36 small apricots)
- 1 package pectin (such as Sure-Jell)
- 1/4 cup lemon juice
- 7 cups white sugar
Instructions
- Pit and halve the apricots.
- Place the apricots in a food processor and pulse to a coarse puree.
- Transfer the apricot puree to a large saucepan and stir in the lemon juice.
- In a separate bowl, measure the sugar and set aside.
- Stir the pectin into the fruit mixture until combined.
- Bring the fruit and pectin to a rolling boil over medium-high heat.
- Add the sugar, return the mixture to a rolling boil, and stir constantly to dissolve the sugar.
- Boil for 1–2 minutes, then remove from heat.
- Let the jam sit briefly, skim off any foam from the surface, then ladle into prepared jars.
- Wipe jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes. Remove and let jars cool on a towel until sealed.
Notes
Be sure to sterilize your jars and lids before canning. Store sealed jars in a cool, dark place. Refrigerate after opening.