Apricot Jam
Learn how to make apricot jam at home - This homemade apricot jam recipe calls for just 3 simple ingredients and no pectin!
This super easy apricot jam recipe calls for just 3 ingredients and it's absolutely delicious!
I love making homemade jams and preserves - It's super satisfying, very simple to make, and it's much healthier than shop-bought jams.
You get to pick the best quality fruit, secondly, there's no need to add artificial preservatives, so you know exactly what goes in!
Always follow seasonality when making fruit jam, so you get to choose the fruit at its best.
It's currently apricot season, so today I'm sharing my go-to apricot jam recipe.
Jump to:
Apricot jam is absolutely delicious served with slices of toasted bread, scones, English muffins, or pancakes, for snacks and breakfast.
But it also makes an excellent filling for tarts, pastries, croissants, butter cookies, and so many other desserts!
Follow my step-by-step recipe and my jam-making tips, and I promise you'll make the best apricot jam ever!
APRICOT JAM INGREDIENTS
For this homemade apricot jam recipe, you'll need 3 ingredients and no pectin!
- Apricot: use fresh, firm, not too ripe apricots. Less ripe apricots are higher in natural pectin and will provide a thicker jam.
- Sugar: regular coarse-grain granulated sugar is the best choice for making jam, preserving sugar and unprocessed cane sugar would work well too. Avoid "jam sugar" (also called "gelling sugar") because it has pectin added in.
- Lemon: when making jam with low-pectin fruit, such as apricots, you always need to add an acid or pectin. Freshly-squeezed lemon juice is high in natural pectin and will work as a thickener to help set the jam.
HOW TO MAKE APRICOT JAM
Making homemade apricot jam is easier than you think.
Follow this step-by-step recipe and you'll have jars of delicious apricot jam to enjoy all year round!
STEP 1. Prepare the apricots.
Wash and pat dry the apricots. Remove the apricot pits, then weigh them, chop them roughly and place them in a large bowl.
STEP 1. Marinate the apricots with sugar and lemon.
Add the juice of one lemon and two thick slices of peel to the bowl. Stir in the sugar, cover with cling film and refrigerate for 2 hours or up to 12 hours.
STEP 1. Cook the apricots.
Transfer the apricot mixture to a deep, heavy-bottomed dutch oven or stockpot, and cook over low heat for about 45 minutes.
STEP 1. Check if the jam is ready.
Once the jam has reached a foamy rolling boil, start checking if it's ready with a kitchen thermometer or using the "wrinkle test".
The jam is ready when it sets when spooned onto a plate that’s been chilled in the freezer.
Remove the pan from the heat, and discard the lemon peels.
Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
Pour into prepared jars and fill leaving about ¼ inch of headspace.
HOW TO STORE APRICOT JAM
Once ready, unless you sterilize the jars, your homemade jam will keep well in the refrigerator for about 2 weeks.
To store in the fridge for a longer period, you need to sterilize the jars before using them. This will prevent any bacteria and mold from forming.
Simply wash the jars and their lids in hot soapy water, and transfer them to a clean baking tray.
Put them in a preheated oven to 150°C/300°F for 10-15 minutes, then pour immediately the jam and seal the jars.
Allow them to cool then store them in the refrigerator, they should keep well for several weeks.
To preserve the jam for months, and avoid any bacteria and mold, I suggest reading this great guide on how to can jam safely.
TIPS FOR MAKING APRICOT JAM
- You'll need 500g (17oz) of pitted apricots - about 1 kg (2.2 pounds) of unpitted apricots.
- You can marinate the apricots for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach the setting point more quickly.
- Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- You should start checking the temperature when the jam has reached a rolling, foamy boil.
- If you don't have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it's time to test your jam, spoon a little onto the cold plate. If the surface of the jam wrinkles when you nudge it with your finger, the jam is ready.
RECIPE FAQs
You don't need to peel the apricots for making jam.
If you want a super silky jam, you can peel the apricots or remove the peels with a fork whilst the jam is boiling.
The secret to the best apricot jam without pectin is the addition of lemon peels and juice, both rich in pectin.
The lemon juice adds just the right amount of acidity to balance out the sweetness of the apricots, and the zest provides plenty of pectin to set the jam.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Recipe
Apricot Jam
Ingredients
- 1 kg apricots, or 500g (17oz) pitted
- 450 g sugar
- 1 lemon, preferably organic
Instructions
- Wash the apricots and pat them dry. Remove the apricot pits, then weigh them, chop them roughly and place them in a large bowl.
- Add the juice of one lemon and two thick lemon peel slices to the bowl. Stir in the sugar, cover with cling film and refrigerate for 2 hours or up until 12 hours.
- Transfer the apricot mixture into a deep, heavy-bottomed dutch oven or stockpot, and cook over low heat for about 45 minutes, stirring frequently.
- Once the jam has reached a foamy rolling boil, start checking if it's ready with a kitchen thermometer or using the "wrinkle test". The jam is ready when it reaches 220°F / 105°C or when you spoon a little jam on a chilled plate and it starts to wrinkle after one minute. If it still liquidy, continue to boil the jam for 5 minutes then retest until it's done.
- Use a spoon to skim any scum that has risen to the surface and discard it. Remove the pan from the heat, and discard the lemon peels.
- Allow the jam to cool, then you can leave it chunky, or blend it for a few seconds until it reaches your desired consistency.
Video
Notes
- You'll need 500g (17oz) of pitted apricots - about 1 kg (2.2 pounds) of unpitted apricots.
- You can marinate the apricots for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach the setting point more quickly.
- Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- You should start checking the temperature when the jam has reached a rolling, foamy boil.
- If you don't have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it's time to test your jam, spoon a little onto the cold plate. If the surface of the jam wrinkles when you nudge it with your finger, the jam is ready.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I blended the cooked jam for longer and it became lighter in colour and is like a puree. It also tastes differently than the jam with pieces of appricot. I thought it might became more like the tinned appricot jam I buy - the same consistency. Is it because we have added pectin before cooking? How can I get it like smooth tinned appricot jam?
Hi, I was wondering if u can do any fruit this way?
Thanks
Hi Marisa, depending on the fruit pectin level you might need to adjust the sugar amount, but with this exact recipe, you can freely swap the apricots with cherries, peaches, or nectarines!