Easy Apricot Jam (No Pectin!)
This apricot jam strikes the perfect balance of light sweetness and subtle tartness, delivering bold apricot flavor that will leave you craving more!
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My family has always kept apricot trees. I grew up eating the most perfectly sun ripened and freshly picked apricots. Now, every time I eat a fresh apricot I have a nostalgic experience. Currently, my dad has a back yard full of fruit trees, and yes, apricot trees are included. Every time I visit I’m sent home with baskets of fresh fruit. This time, he sent me home with a bag of fresh apricots and I knew just what to do with them - jam!
Why you’ll love this easy apricot jam recipe
Only three ingredients
Fairly easy to make once you remove all the pits!
This jam is both tart and sweet and full of bold apricot flavor
There are so many ways to enjoy apricot jam - as the perfect addition to a charcuterie or cheese board, for breakfast with yogurt or toasted bread, or topping off your favorite ice cream
Recipe Tips for the best easy apricot jam
It is important to cook the apricots and sugar together long enough to form a jammy texture - the longer you cook them the thicker the jam will be. It is important to stir the mixture periodically to avoid burning the jam.
FAQ
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The short answer is no - preserves will have larger chunks of fruit, whereas jam has a smoother, less lumpy texture.
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Nope! Apricot skins break down easily and the jam cooks long enough to dissolve the skins.
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Jam that does not contain pectin or other thickeners rely solely on sugar to thicken the jam. To achieve a jammy texture, the ratio is 1:1.
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This depends on how much jam you would like to yield and how much sugar you add to the recipe. This recipe calls for 20 - 25 apricots (or about two cups once pitted.
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Yes, you must refrigerate apricot jam unless you have used a canning technique to seal the jars.
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Lemon helps apricot jam several ways:
helps to set the jam
aids in preservation
adds balance to flavor
Helpful Kitchen Tools
Knife and cutting board
Medium sized sauce pan
Wooden spoon or heat resistant spatula
Liquid measuring cup
Mason jars with lids
Ingredients
2 cups fresh apricots
1 ½ cups sugar
1 tablespoon lemon juice
How to make
Remove the pits from the apricots by splitting them in half and popping out the pit.
Dice the apricots and place them into a medium sized pot.
Add the sugar and lemon juice to the pot and mix the ingredients together.
Bring the mixture to a boil and boil on medium, stirring continually, until the mixture starts to thicken, about 30 - 45 minutes.
Remove the pot from heat let stand for five minutes. Pour the contents into a liquid measuring cup (this will help you add it to the jars with less mess).
Pour the jam into mason jars with air tight lids and store in the refrigerator for up to one month.
How to Store
Store apricot jam in the refrigerator for up to one month. You can also freeze apricot easily. Just place (fully cooked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 - 48 hours to thaw prior to serving.
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Easy Apricot Jam (No Pectin!)
This apricot jam strikes the perfect balance of light sweetness and subtle tartness, delivering bold apricot flavor that will leave you craving more!
Ingredients
Directions
- Remove the pits from the apricots by splitting them in half and popping out the pit.
- Dice the apricots and place them into a medium sized pot.
- Add the sugar and lemon juice to the pot and mix the ingredients together.
- Bring the mixture to a boil and boil on medium, stirring continually, until the mixture starts to thicken, about 30 - 45 minutes.
- Remove the pot from heat let stand for five minutes. Pour the contents into a liquid measuring cup (this will help you add it to the jars with less mess).
- Pour the jam into mason jars with air tight lids and store in the refrigerator for up to one month.
*Nutrition is auto-calculated by recipes generator.
