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.
L Landry
I usually make freezer jam so this was a fun switch. Can you talk about the appropriate seal on the jars? The lids seem to have the bubble up, but I only just filled them. Than you for the easy recipe!
Alexandra Cook
Hello there!
Thank you for trying our recipe 🙂
The bubble on the lids should pop and seal as the jars cool – if you’ve only just filled them, this could still be a few hours away.
If you have any issues, please reach out. Enjoy your jam! Alex xo
Shelley
I was so super excited to see that this doesn’t need pectin (and only 3 ingredients)! And not even any fancy canning equipment. Oh my goodness – so easy to have that wonderful, sweet, fresh apricot flavor to treasure after the season’s gone – THANK YOU!
Alexandra Cook
Hello Shelley!
So thrilled to read your comment and I am so happy you’re enjoying the lovely flavour of the jam 🙂
Thanks for taking the time to leave a review! Alex xo
Loreto and Nicoletta
we are so happy to see that you make jam the same way we do, pectin free! I like that you say you have the control over the quality of ingredients, so true and very important, and we would have to say your apricot jam looks fabulous! 😍 ❤️ Perfect texture! 👍 👌
Alexandra Cook
Grazie, Loreto and Nicoletta! xo
Ivy Daley
Hi Alex,
I would like to try your recipe but I don’t have enough white sugar. Do you think adding brown sugar would work?
Alexandra Cook
Hello Ivy,
I love using brown sugar in chutney recipes, but it is not something I tend to use in jam recipes as I find it can dominate the flavour and overshadow the fruit.
A couple of readers have tried half brown sugar/half white, and this is the feedback that they shared:
– The jam came out much darker and cloudy in appearance.
– It added a caramel flavour and was a bit sweeter than just the white sugar.
I hope that helps!
Let me know if you end up giving the jam a try 🙂 Alex xo
Lena
Can I use bottled lemon juice?
Alexandra Cook
Hi Lena,
If it is a pure bottled lemon juice, that would work fine. I try to avoid the bottled juice that contains preservatives etc.
Many thanks, Alex
Nicole
This Jam is delicious and so easy to make!
Alexandra Cook
Thank you, Nicole! 🙂
Alex xo
Roula Kosoglou
This is my first attempt at making jam. I chose the recipe because it didn’t require store bought pectin and looked fairly easy. My initial concern is the amount of required sugar which was a very large quantity. I followed the instructions carefully, even using a thermometer. I let the mixture cool until it reached 220 degree Fahrenheit. What resulted was a very thick jam that was overset and sickeningly sweet. I would definitely not recommend this recipe and was very disappointed in the results. I know I followed the recipe as it was given.
Alexandra Cook
Hello Roula,
I am sorry to hear that this recipe didn’t work for you. I understand how frustrating that can be, and would love to help you work out what has happened. I do believe something has gone wrong in the jam making process – this recipe has been made by many people successfully and it’s one that my family has been making for decades.
Regarding the sugar – in traditional jam making, some recipes call for equal quantities of sugar and fruit. We have cut the sugar back to be approximately 3/4 the amount. The sugar is essential for the the preservation, but this quantity will not yield an excessively sweet result.
If your jam is overset at 220 F, I would suggest your thermometer may not be accurate. This is the optimal setting point for all traditional jams.
If it is overly thick, it has likely been overcooked.
The good news is, you can try to repair a batch of overcooked jam. This article (linked) has a method you could try.
I hope that helps.
Kind regards,
Alex
Annie
Is it possible to substitute Splenda for sugar? When I tried a no sugar version (of a different recipe) a couple years ago the jam never set. I wasn’t sure where I went wrong but maybe real sugar is needed for the setting process?
Alexandra Cook
Hi Annie,
Thanks for your question!
I have no experience with Splenda, so I couldn’t say for sure. For my recipe, the sugar is important for both setting and preservation.
There are low sugar recipes out there, however, they are designed often to be kept in the fridge for a short period of time, rather than shelf stable for 12 months such as this recipe.
I would recommend searching for a recipe that uses Splenda or is sugar free if possible, for the best results, as I wouldn’t want you wasting your ingredients.
I hope that helps! Kind regards, Alex
Pauline
Hi. Can this recipe be used with other fruit? Thank you.
Alexandra Cook
Hi Pauline,
For jam making, I would recommend using a recipe specific to the fruit. Although stone fruits, for example, may have similar quantities and timings, there can be subtle differences that will effect the outcome. This is often due to the varying pectin levels of the fruit – as an example, apricots are low in pectin, whereas certain varieties of plum are high in pectin and require less cooking time to reach setting point.
I hope that helps, and please let me know if you’re after a specific recipe in particular, and I’ll do my best to help 🙂
Alex xo
Rebecca
I have a lot of apricot that was frozen and very, very ripe . . . verging on over-ripe. I know that it is not ideal to use over-ripe fruit, but if I want to be able to use the fruit I have, can I? An additional problem is that even though I pitted and halved the apricot and froze it all on trays before bagging the fruit, my freezer door was ajar one day and all the fruit melted into a solid block of apricot and juice. Is the main problem that it will not set as well and – if so – would adding some pectin remedy the problem? I’ve never made jam before, but really want to be able to use all the fruit I froze. It was such good fruit!
Alexandra Cook
Hi Rebecca,
Thanks for your question!
I can completely understand you wanting to use this fruit. Like you say, it isn’t ideal, and as such it could effect the setting of the jam. Over ripe fruit can also dull in flavour when cooked.
I would say it is likely that you will need additional pectin – we don’t use pectin in our recipes, so I couldn’t advice the quantity, but recommend looking at the packet for advice.
My biggest concern would be that the flavour won’t be as vibrant as it should be, but the only way to know this will be to cook it up.
Keep in mind that there will likely be less cooking required initially (Steps 4/5) but that you may require more boiling time to reach setting point (Step 8), depending on the pectin.
Let me know how you get on.
Alex xo
jennifer marie mattes
Hi Alex.
The recipe looks phenomenal!
Quick question – if I blanche & remove the skins from the apricots, can I throw them in separately (or loosly wrap them in cheesecloth) and get the effect of the pectin while I am simmering the jam?
Alexandra Cook
Hi Jennifer,
Thanks for your question!
This isn’t something I have tried before, so I couldn’t say for sure how it would work out.
We find the skins break down perfectly when making the jam and don’t notice them there.
Blanching them initially could compromise the pectin, but it is hard to say without trying it.
If you do give it a go, be sure to let us know how you get on! Otherwise, I would recommend trying the recipe as written, as it is nice and quick 🙂 Alex xo
Tammy
Very easy and delicious. Second time making and will be my go to recipe.
Alexandra Cook
Thank you, Tammy!
I am so pleased to hear this. Alex xo
Cindy
Hi Alex,
Do you think this recipe will work with apricots that were frozen whole? Besides thawing, are there any additional steps or considerations when jamming previously frozen apricots? Thank you for not complicating recipes
Alexandra Cook
Hello Cindy,
Thank you for your question!
In general, there is no issue with using frozen fruit for jam (assuming it was frozen in top condition, ie: not overripe) – the main thing being though, is that I don’t recommend defrosting it.
That of course poses a slight issue when the fruit is whole 🙂 Defrosting the fruit first could add too much moisture.
You could certainly give it a try, as you’ll need to remove the stone first.
A few things to keep in mind though are that in general, you’ll likely need to cut back on the softening of the fruit (Step 5), but it may take a few minutes longer to reach setting point (Step 8 and 9). This is because freezing the fruit can lessen the pectin.
Please let me know how you get on, and if you have any further questions!
Thanks so much, Alex
Kim
This is such a great recipe. We love apricot jam so I had to try this out. It turned out perfect and we all loved it!
Alexandra Cook
I am so glad you enjoyed this recipe, Kim!
Thanks for sharing 🙂 Alex xo
Liz
Hi. Is it 2.5kg of fruit before the stones are removed or after? Thanks.
Alexandra Cook
Hi Liz!
It is 2.5 kg prepared weight, so after the stones have been removed, and any blemishes on the fruit.
Happy jam making! Alex xo
Sue
Read the article properly the answers there.
Kit
Lovely, easy apricot jam recipe! We have an apricot tree and they always come in all at once which makes it hard to use them before they go bad. This is perfect!! I am going to make a second batch over the weekend.
Alexandra Cook
I am so happy you enjoyed this recipe and will make it again, Kit!
An apricot tree too – how fantastic! Enjoy your jam. Alex xo
Mina
Thank you for this recipe – it was so easy to prepare and it tastes fantastic. Love it!
Alexandra Cook
Hi Mina!
I am so happy you enjoyed this recipe – thanks so much for letting me know.
Alex xo