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
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.