This apricot jam, made with fresh apricots, sugar, and lemon juice, is an easy way to make apricot season last all year long.
Apricot jam is something that makes the most of those truly ephemeral fruits, with only a few short weeks during summer when specimens can be scooped up and indulged in immediately and also preserved for the rest of the year. We’re going to stop typing now, as we’ve ripe apricots waiting on the counter calling out for us to linger over them at the kitchen sink, juice dribbling down our arms and kerplopping off our elbows and onto the floor.–Renee Schettler Rossi
- Quick Glance
- 25 M
- 1 H, 45 M
- Makes three 8-ounce jars
Special Equipment: Three 8-ounce jelly jars with lids and screwbands
IngredientsEmail Grocery List
- 5 1/2 cups unpeeled, chopped, and pitted fresh apricots (2 1/4 lbs)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 1/2 cups granulated sugar
- 1. Prepare three 8-ounce Mason jars, lids, and screwbands for canning per the manufacturer’s directions.
- 2. Place the apricots and lemon juice in a large stock pot. Add the sugar. Let the mixture sit at room temperature, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
- 3. Bring the mixture to a boil over medium-high heat, stirring often.
- 4. When it comes to a boil, reduce the heat to medium and simmer, stirring often and skimming any foam that rises to the surface, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat.
- 5. Fill and seal the hot jars one at a time according to the manufacturer’s directions. Process the jars in the boiling water canner for 10 minutes. Store at room temperature for up to 1 year. Originally published August 2, 2013.
Recipe Testers Reviews
What a great jam this is! It tastes as apricot jam should—slightly tart and full of apricot flavor. I make apricot jam regularly and really like this version as it’s not cloyingly sweet like many of them are. I had to force myself to stop eating it with a spoon. This is a simple, great-tasting jam that anyone could make, even without any jam-making or canning experience.
I used 26 apricots which weighed 2 1/4 pounds. The jam thickened and jelled perfectly. My mind is swimming with plans for this, including alongside baked ham, duck breast, and on a charcuterie board. As I have more apricots, my plan is to make this with lime or maybe infuse it with an herb such as sage, lemon thyme, or rosemary. However, it’s lovely as it is.
This jam was so easy! I didn’t jar any of it since I planned to use it all very quickly. The first day I made it the jam was good, but a day or two later it was even better.
This was a perfect treat to make bagged lunches much more special. I used some of the jam to make thumbprint cookies and Giada De Laurentiis' apricot bars, but it’s also wonderful on a PB&J and on toast.
My first memory of apricot jam was when I was about 10 years old. I was home from school for the summer and wanted a PB&J sandwich. We must have been out of grape jelly, so I used apricot jam. I haven’t had many PB&J sandwiches since without apricot jam. Apricots are little orbs of edible sunshine with their soft, fuzzy skin and delicate scent. The first bite always brings visions of warm sunny days. Summer can be had year-round when apricots are turned into a delicious jam.
I love apricot jam, but had never made it before. I like that the recipe uses less sugar than a lot of other recipes. It’s great on toast and in recipes. Definitely a keeper.
This apricot jam recipe was easy and simple to follow. I filled a 500-milliliter Mason jar and had a little bit more. A very basic and good recipe for jam.