Apricot Jam

Apricot Jam

The season for apricots is short, lasting only a few weeks in August. Pick up apricots at a local farm stand and make them last all year by making this fabulous jam.–Moira Sanders and Lori Elstone

LC Something Special Note

Apricots are, to at least one of us at LC, really something special. It’s one of those truly ephemeral fruits, with only a few short weeks during summer when specimens can be scooped up and indulged in at will. Or, if you’re savvy, 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….

Special Equipment: Three 8-ounce jelly jars with lids and screwbands

Apricot Jam

  • Quick Glance
  • 25 M
  • 1 H, 45 M
  • Makes three 8-ounce jars
Print RecipeBuy the The Harrow Fair Cookbook cookbook

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  • 5 1/2 cups (2 1/4 pounds) unpeeled, chopped, and pitted fresh apricots
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 1/2 cups granulated sugar


  • 1. Prepare three 8-ounce 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. Simmer the jam over medium heat, continuing to stir often, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat. Skim any foam that rises to the surface of the jam.
  • 4. 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. Use within 1 year.


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Recipe Testers Reviews

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. 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. This was a perfect treat to make bagged lunches much more special.

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 is an easy jam to make. The recipe was easy and simple to follow. I filled a 500-milliliter mason jar full, and had a little bit more. A very basic and good recipe for jam.

What a great jam this is! 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 make apricot jam regularly and really like this version as it’s not cloyingly sweet like many of them are. It tastes as apricot jam should—slightly tart and full of apricot flavor. 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.


  1. This is pretty much how I make apricot jam. (We love it soft set.) I have found that as stored jam sits, the jam darkens some (I hate that!) so I only make one jar at a time and just stash it in the fridge. I freeze a large batch of prepared ‘cots in 2 cup portions and make the jam fresh as I need it until the ‘cots reappear the next year. Having the ‘cots ready to go makes it so easy to make a jar at a time. Of course, you have to have spare freezer space to do this!

  2. Oh I have got to try this! We have brunch every Sunday at a place that uses it mixed with a little fresh pepper and a hint of horseradish for a grilled ham and pepper jack cheese sandwich. I am not a meat eater, so I have mine sans the ham and add an egg. It is so good. Thank you for the recipe.

  3. Sounds wonderful and I love, love apricots. As I am trying to eliminate processed foods from my diet, would I be able to substitute stevia for the sugar (or part of it)?

    1. Hi Marilyn, this is a tricky question. According to the USDA canning site sugar should not be substituted as it is a preservative as well as a gelling agent. I’ve read some results of canning with stevia and the common complaint is a lingering aftertaste. I’d be inclined to treat yourself and make the recipe as written, or make a small batch with Stevia and see if you like it. Please let us know how it turns out.

      1. Hi Beth – Well, I made it using only stevia. Even though I used the 2 1/4 lbs of apricots called for in the recipe, it made just one pint-sized jar. It is not sweet and the apricot really comes through – I like my jams chunky so I processed it a little less and did not do the hot water bath as I am using the jam now. I used 3/4 cup Stevia In The Raw in place of the 1 1/2 cups of sugar called for in the recipe. If you like your jams sweeter, I would probably add some regular sugar to the concoction. I enjoyed the jam on an English muffin this morning and loved it. If I was desiring a sweeter taste, I could have drizzled a little honey or agave on it too. All in all, I was happy with the results.

        1. Wonderful, Marilyn. I’m so glad that it worked out and that you shared your results with us and all our readers. Thank you!

  4. I make a dipping sauce for crab rangoon and coconut shrimp using orange marmalade, horseradish and dijon mustard. I’m going to look for apricots to make this jam for the sauce. If I can’t find any, do you think I could substitute peaches – as we have lots of those here?

    1. Hi Martha, we didn’t test the jam using peaches but I bet they would be a great substitute for apricots.

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