You will love this classic recipe for Apricot Jam, made with sweet, ripe, juicy apricots at the height of their season. It is the ultimate way to preserve this delicious stone fruit to enjoy throughout the coming months. All you need are three ingredients to make this delicious jam: just fresh apricots, sugar and lemon juice - no pectin is required.
Why you'll love this recipe:
- Apricot jam is incredibly easy to make and having a few jars of this condiment in your store cupboard means that you will be able to enjoy the taste of summer far beyond the season. In this recipe, I will show you, with step-by-step instructions, how easy it is to make Apricot Jam.
- Homemade jam tastes infinitely superior to shop-bought.
- There are no unwelcome additives, artificial preservatives, or thickeners that you may find in a commercially prepared jam. For me, one of the most important parts of home cooking is the knowledge that I control the quality of the ingredients.
- It makes a wonderful edible gift. For attractive presentation, cut a circle of coloured paper or cloth, place over the lid and tie with a pretty ribbon.
Recipe Inspiration: this recipe is one my Nana and Great Aunt Edie made every Summer. They taught my Mum and my Mum and I now make it together every year. Be sure to also try our Raspberry Jam and Blackberry Jam!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Fresh apricots - freshly picked, good quality fruit is essential for jam making. Select fruit which is ripe, but not too ripe, and has great flavour. Fruit that is just ripe, including some that are slightly unripe, will form a jam more easily as it is more acidic and contains more pectin which will help it to set. Do not use apricots that are over-ripe, soft or bruised as they may cause the jam to spoil.
- Lemon juice - apricots have a medium pectin content and low acidity, so to boost the acidity and pectin I add lemon juice. Lemon juice is acidic and has high pectin content and together with sugar aids with the setting of the Apricot Jam. Also, the acidity of the lemon juice helps to prevent the growth of bacteria and balances the sweetness of the sugar.
- Sugar - sugar is vital to flavour the jam by sweetening it. Also, it interacts with the acids and pectin, helping the jam to set. Additionally, it has a preservative effect enabling the jam to be shelf-stable to enjoy through the months ahead. We use regular white granulated sugar in this recipe.
Variations:
Spices - ground cinnamon, nutmeg or ginger are all delicious additions. Adjust the spice levels to your taste preference. Please note that they will slightly alter the colour of the jam.
How To Make Apricot Jam:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your fruit:
Thoroughly wash and dry the apricots. Then, cut the apricots in half and remove the stone. Remove any blemishes from the apricots. You'll want the prepared weight for this recipe - this is after any stones or blemishes have been removed.
2 – Soften the fruit:
Add the fruit to a large, wide saucepan, along with the lemon juice and a small amount of water. Over medium heat, bring it to a gentle simmer. The fruit will release liquid as the temperature rises. Cover the saucepan to avoid evaporation of the liquid.
3 – Add the sugar:
After about 10 minutes, when the fruit softens, remove the lid and add the sugar. Stir frequently to dissolve the sugar.
4 – Bring to a boil:
When the sugar dissolves, increase the heat and bring the mixture to a rapid boil. Stir frequently to prevent the jam from catching on the bottom of the pan.
5 – Remove any scum:
You may find that a scum forms on the surface of the jam; this is normal, and if you wish, you can remove it by lightly skimming with a spoon. You can also add a small amount of butter at the end of cooking to remove the scum if you prefer.
6 – Cook the fruit:
Stir the jam regularly and cook for approximately 20 minutes.
7 – The cooked Apricot Jam ready for testing:
After about 20 minutes, I start to test for setting point.
8 – Test for setting point:
This is the wrinkle test - to test, take a small amount of jam and put it onto a cold saucer. Leave for a moment to cool and then push the outer edge of the jam into the centre with your index finger. If the jam wrinkles, even a little, it will set. If the jam has not reached setting point, boil it for another 3 to 5 minutes and then test again.
When the Apricot Jam is ready, set it aside for about 10 minutes. This will allow the fruit pieces to be evenly distributed throughout the jam. If bottled immediately, the fruit will rise to the top of the jar.
Do not leave the jam for longer than 10 minutes. To preserve the jam, bottle it whilst it is still hot. Ladle it into the hot, sterilised jars and seal immediately.
Hint: testing the accurate setting point is an essential part of jam making. For accuracy, we test two ways - using the chilled plate and wrinkle test method and using a thermometer. Full details are in the recipe card.
Equipment Needed:
When making your own preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts, as these could melt in the oven. If they do have rubber inserts, wash the lids and allow them to completely air dry.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
You can use recycled glass jars with metal lids that are in good condition or purchase new ones. Jars which have contained pickles are generally not suitable as they often hold the aroma. Save these for your own chutneys or pickles.
You will not need any special equipment to make this recipe. You need a large, wide saucepan. The large surface area allows faster water evaporation, giving the jam a concentrated flavour. Without a large saucepan, there is the risk of it boiling over.
Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
As well, I use a long-handled wooden spoon to keep my hand away from the bubbling jam.
Tips for Success, Storage and FAQs:
For successful jam making, it is essential that the fruit is freshly picked and of good quality. The fruit should not be overripe.
If you follow the recipe instructions precisely and your jars are thoroughly sterilised, the Apricot Jam should be shelf-stable for a year, possibly longer. No canning is required, however if you prefer to can this recipe, please feel free. (See notes in the recipe card.) When you open a jar, store it in the fridge. Always use a clean spoon to remove the jam. Once opened, your jam will be at its best for about six weeks.
Apricots have fine, smooth skin and it does not need to be removed. As well, the skins contain pectin which aids with getting the jam to set.
Conventional jam requires a lot of sugar. When you see it weighed out it is slightly alarming but please don’t reduce the amount of sugar. The sugar not only sweetens the fruit, but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not be shelf stable.
Lemon plays an important role in jam-making. It is high in acid and pectin, both essential for the setting of the jam. As well, the acidity of the lemon helps balance the sweetness.
Pectin is a naturally occurring starch that is found in varying degrees in fruits and vegetables. It is what makes jams and jellies firm when they are cool. When combined with acid and sugar, and cooked to a high temperature, it forms a gel. Pectin levels vary depending on the fruit.
Top Tip
Before you get started, place two heatproof saucers or small plates in the freezer. Use these to test when the jam has reached setting point.
Serving suggestions:
There are so many ways to enjoy this beautiful Apricot Jam:
- It is especially enjoyable in the morning with toast or a croissant. The Apricot jam is not too sweet; it is slightly tangy which I find a great way to get the day started.
- It is delicious served with scones and cream, swirled through plain yoghurt or to fill pastry cases.
- Try is spooned over some oatmeal.
- Serve with pancakes or waffles.
- Glaze a fruit tart or Apricot Puff Pastry.
- To glaze a ham.
- Drizzled over fresh, tangy goat cheese.
I believe that homemade jam is a special treat. What’s more, homemade jam is the perfect way to use fruit at the peak of its season, but perhaps the best reason is that it tastes so much better than store-bought jam.
Your Apricot Jam will be able to be used in the months to come, and you will find many new ways in which to use it. Home-made jam also makes a lovely gift.
Please let me know in the comments below if you try this.
Alex xx
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Apricot Jam
Equipment
- 12 x 250ml (8.5 oz) Jars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2.5 kg (5.5 lb) fresh apricots - prepared weight See Notes 1 and 2
- ¼ cup (60 ml) water
- ¼ cup (60 ml) freshly squeezed lemon juice See Note 3
- 1.8 kg (4 lb) granulated sugar See Note 4
Instructions
To Sterilise the Jars:
- Preheat the oven to 130 Degrees C (270F). Use glass jars, either new or recycled, with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher. (See Note 5.)Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes. If your lids contain rubber seals, allow these to air dry instead of placing in the oven.Do not place the hot jars on a cold surface as they may shatter. I place mine on a wooden chopping board which I cover with a tea towel. Always sterilise a few more jars than you think you will need. It is better to have too many jars than not enough.
To Make the Apricot Jam:
- Put 2 small heatproof plates or saucers in the freezer to chill. (See Note 6.)
- Wash the apricots and pat dry. Remove any minor blemishes then cut them in half and remove the stones.
- Place the apricots in a large, wide saucepan and add the lemon juice and water. (See Note 7.)
- Bring to a simmer over medium heat, stirring occasionally with a long-handled wooden spoon. (See Note 8.)
- Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through - this will take about 10-15 minutes. At this stage, if you prefer less chunky jam, you could blend it using a hand-held stick blender. Take the saucepan off the heat to do this.
- Add the sugar to the apricots and stir constantly, without boiling, until the sugar has dissolved.
- After dissolving the sugar, increase the heat and bring the fruit to a boil to cook the liquid off. Continue to cook, uncovered, stirring occasionally to make sure the mixture does not catch and burn on the bottom of the pan.As the mixture reduces, stir frequently. At this stage, the jam requires your attention so do not venture too far away from the stove. Remove any scum that forms with a spoon.
- When the jam looks thicker, after boiling for about 20 minutes, (See Note 9), turn off the heat and put a small amount of jam on a chilled plate. Let it stand for a minute to cool then push your finger through the jam. If it wrinkles, even slightly, it is ready. If it is still quite liquid put it back on the heat for a further 5 minutes and check again.
- You can also use a thermometer to check for setting point. To use this method, you will need a sugar thermometer. Clip the thermometer to the side of your pan. When the thermometer reads 104 C (220 F) the jam is ready.
- When the jam reaches setting point, remove the pan from the heat. If there is any scum on the surface of the jam, remove with a spoon or add a teaspoon of butter and stir well. It will dissolve the scum.
- Let the jam stand for about 10 minutes to allow the fruit to settle. This will ensure that any pieces of fruit will be evenly distributed throughout the jam. Without standing, the fruit will rise to the top of the jar.
- Stir the jam and carefully ladle it into the heated, sterilised jars. You need to be very careful. A splash or spill from hot jam would result in a serious burn. I recommend that you wear clothing with long sleeves. Additionally, this is not the occasion to have children nearby. Ensure the jars are filled to the brim. Immediately seal the jars tightly with sterilised lids, being careful not to burn your hands.
- The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set. You don't want to cook it until it is thick.
- When cool, remove any spills from the jars and label with the date and name. Store the jam in a cool, dark place. It will be shelf-stable for a year.When using the jam, always use a clean, dry spoon to avoid contamination. After opening a jar, as a further precaution, store it in the refrigerator.
Video
Notes
- Apricots: the weight listed is the prepared weight – ie: after the stones and any blemishes have been removed. Ensure your fruit is freshly picked and of good quality. Avoid fruit that is bruised or over-ripe. The apricots contain pectin, which aids in the jam setting. If your fruit is older, it will contain less pectin. You can make jam with just a small quantity of fruit. If you use a smaller quantity of fruit the jam will set in a shorter cooking time.
- Quality of fruit: it is essential to use just ripe, or some slightly unripe, fruit. Choose fruit with great flavour. Bruised or over-ripe fruit is not suitable.
- Lemon juice: not only balances the sweetness of the sugar, but it also helps the pectin to set the jam. We prefer to use freshly squeezed lemon juice.
- Sugar: do not reduce the amount of sugar. The sugar not only sweetens the fruit, but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not be shelf-stable and may go mouldy.
- Sterilising the jars: this is an essential process to remove bacteria that could cause your preserves to spoil.
- Chilled plates: the chilled plates are used to quickly cool the jam when testing the setting point.
- Saucepan: always choose your widest saucepan that has enough height to enable the jam to boil vigorously. The fruit should not come more than halfway up the sides of the saucepan. More surface area means the liquid can evaporate faster and having sufficient height means you can boil the jam at a higher heat. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving the jam a metallic taste.
- Wooden spoon: to stir, use a long-handled wooden spoon. Metal will become dangerously hot. A long-handled spoon helps to keep your hand away from the boiling jam.
- Setting point: the amount of time to reach setting point will vary depending on the amount of fruit, the size of your saucepan and the heat that you apply. Be vigilant in checking your jam - if boiled too long the pectin may be destroyed and the jam may not set.
- Storage: when the recipe is made according to instructions and the jars have been sterilised properly, the jam will be shelf-stable for up to a year when stored in a cool, dark place. A jar should be refrigerated after opening. If you prefer to can the jam, please refer to the USDA Canning Guidelines for techniques.
- Nutritional information: is based on one whole jar. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Nicola says
Brilliant, easy recipe. I made a batch last year of apricot jam and just now, in summer 2025 - delicious. Thank you
Alexandra Cook says
Thank you so much, Nicola!
Lovely to hear that you have come back a year later to the same recipe 🙂
Alex xo
Nathan Davis says
Got all the answers I needed from this same recipe page, and it turned out great on my first attempt! So good! Excited to share. Easy enough to repeat next apricot season!!
Alexandra Cook says
Thank you, Nathan! 🙂
So happy to hear this, and thank you for letting me know.
Alex xo
Cheryl says
Can I use Stevia in place of white sugar?
Alexandra Cook says
Hi Cheryl,
I have not ever made jam before using stevia. For the best results, I'd recommend finding a recipe that is specifically written for and tested using stevia, as the ratios and cooking time may vary.
Kind regards, Alex
Danielle says
Hi, I love pectin free jam. This recipe looks amazing, but I wish we could reduce the sugar a little. I find that so many recipes including, this jam, are so sweet that I miss the flavor experience of the fruit/apricots. Could we reduce the sugar a little to gain more apricot flavor? Maybe if it does not need to last so long on the shelf?
Alexandra Cook says
Hi Danielle,
Thanks for your question. This is not something I have tried before, although other readers have had success.
As you mention, it may not last as long if you reduce the sugar. Also, the jam may take longer to reach setting point. You could perhaps store the jam in the freezer – it will last for up to six months. Leave a small gap in each jar, as the jam will expand when frozen. You could also try adding some additional citrus, or even a little zest if you like the taste.
Kind regards, Alex
Susan says
What do you do with all the “foam” on top? I’m tempted to skim it off.
Alexandra Cook says
Hi Susan,
Yes, I usually remove with a spoon (we do note this in Step 7 of the recipe).
It is very delicious, so I usually eat it with a little yoghurt!
Enjoy your jam.
Alex xo
Lucy says
For those that are interested! It is the middle of winter here in New Zealand, and I came across some frozen apricots that I had put aside during the summer. I made this recipe yesterday and it works perfectly with frozen fruit. Delicous!
Alexandra Cook says
Thank you for sharing, Lucy!!
I bet it's lovely to be enjoying some Apricot Jam during this cooler weather 🙂
Alex xo
Kathy says
Question for you. What keeps it shelf stable for a year when it has not been processed? I followed the instructions and my jars, rings and lids were new so I didn’t put the lids in the oven with the rings and jars. The rubber on the lid is not really sealed since it didn’t go into a water bath. Won’t the jam get moldy at some point? I spent a lot of time on these 13 jars and I usually give jam as gifts. This is the first time I have not processed the jam in a water bath. Thanks for your help in understanding this process.
Alexandra Cook says
Hello Kathy,
Thank you for reaching out 🙂 More than happy to help!
Firstly, if you do ever have any concerns with the jars not sealing, you can certainly process in a water bath. I personally don't use rings, and I haven't ever had an issue with my jars sealing (and I enjoy hearing the "pop" sound they make as they cool!)
Please see Note 10 in the recipe card: "If you prefer to can the jam, please refer to the USDA Canning Guidelines for techniques.
Regarding our process, I follow the method that my great grandma used – the hot sterilised jars and the hot jam with the lids put on immediately cause a vacuum to form a seal as they cool. As the jam has just been vigorously boiled, we don’t boil it again in a water bath. The jars are shelf-stable for 12 months, and only need to be refrigerated once they have been open. I have never had any jam go mouldy.
This is a method most commonly used in Australia/UK, although I am aware that in the USA/Canada water bath canning is the more popular method.
If you prefer to water bath, you certainly can.
Please feel free to reach out with any questions and I hope you’ll enjoy your jam 🙂
Alex
Lyn says
Made the apricot jam yesterday, it turned out awesome thanks, do you have a good and easy recipe for blackberry jam as well please
Alexandra Cook says
Great to hear, Lyn!
And sure do - you can find the Blackberry Jam Recipe Here 🙂
Alex xo
Andrea Pauline Tyrrell says
Great recipe, made it last year. l have apricots in the freezer, so lm hoping they will make an ok version.
Alexandra Cook says
Thank you, Andrea!
Frozen fruit usually works very well in jam, as long as it was frozen when it was in good condition.
The one difference I have found, is that the cook time on softening the fruit is usually less because the fruit is softened due to being frozen.
Let me know how you get on! Alex xo
Emma says
Just made this with extra apricots from a friends tree. Great recipe and easy to follow. Very excited to be giving this jam as a gift to my parents
Alexandra Cook says
Thank you for giving the recipe a try, Emma!
I hope your parents will enjoy the jam also 🙂
Alex xo
Elsie Hornsby says
never made jam before found a little sweet for me can I add less sugar
Alexandra Cook says
Hi Elsie,
Thank you for your question.
We cover this in more detail in the Tips for Success Section and also Note 4 of the recipe card:
"do not reduce the amount of sugar. The sugar not only sweetens the fruit, but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may not be shelf-stable and may go mouldy."
If you do wish to reduce the sugar, the jam may take longer to reach setting point. I would also recommend storing the jam in the freezer - it will last for up to six months. Leave a small gap in each jar, as the jam will expand when frozen. You could also try adding some additional citrus, or even a little zest if you like the taste.
Kind regards, Alex
Natasha says
I have just made this jam in Australia, it tastes wonderful. I did make it a little runny, but as AI told me I could recook it - I did, and now it is jam consistency, who knew that! My neighbour also told me you don't just want to push your finger though it to see if it's set, you want to see the jam wrinkle a little to know it is done. I'll make this again next year.
Alexandra Cook says
Thank you for making our recipe, Natasha 🙂
Yes, the cold plate test is known as the "wrinkle test" - our favourite way of checking that the jam is done.
So pleased you'll be making this recipe again next year.
Enjoy your jam, Alex xo
Francine Chadwick says
Made this jam just beautiful. Very easy
Alexandra Cook says
Thank you, Francine!
So happy to hear this 🙂 Alex xo
Julie says
This came out so good! I had some extra apricots and my family and I made this and it turned out perfect. Just the right amount of sweetness and the texture was lovely!
Alexandra Cook says
So happy to hear this, Julie!
Thanks for sharing - Alex xo
Brenda Walsh says
Best Apricot Jam I have ever made .....
Alexandra Cook says
Thank you so much, Brenda!
Alex xo
Rebecca Dederick says
Hi Alex, Love this recipe. Just finished making 9 12oz. jars and they turned out beautifully. I have so many apricots that I'm going to make it again tomorrow. These will make wonderful Christmas gifts. Through out the year I collect baskets and at Christmas time I fill them with the jam's I've made. I can't wait to share this one. Rebecca
Alexandra Cook says
Hello Rebecca,
Thank you so much for making and leaving a comment 🙂
They will make such a lovely gift! Alex xo
Mare Snyder says
Wonderful recipe. I made using fresh, sweet and firm'ish apricots I bought yesterday at the local farmers market. I opted for a spiced, more fall inspired flavor; adding allspice and cinnamon to mine. Came out amazing!
Alexandra Cook says
Hi Mare,
Thank you so much for trying this recipe and sharing your spice variations - that sounds so delicious 🙂
Enjoy your jam and thanks for commenting! Alex xo