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.
Jump to:
Why we 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.
You will love it because:
- Homemade jam is 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.
- Of the many ways in which to enjoy this beautiful jam, I particularly enjoy it 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.
Other ways to enjoy the jam are:
- Spooned onto some plain Greek yoghurt;
- Serve with pancakes;
- To glaze a fruit tart;
- On top of some porridge;
- Fill a tart case;
- To glaze a ham;
- Drizzled over fresh, tangy goat cheese.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh apricots – 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.
Lemon juice – lemon juice has two important functions in jam making. Firstly, lemon juice is acidic and acids are important in helping the jam to set. 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.
Step by step instructions:
To begin, place two heatproof saucers or small plates in the freezer. Use these to test when the jam has reached setting point.
- Thoroughly wash and dry the apricots. Then, cut the apricots in half and remove the stone.
- 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.
- After about 10 minutes, when the fruit softens, remove the lid and add the sugar. Stir frequently to dissolve the sugar.
- 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.
- 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. However, I have found that adding a small amount of butter at the end of cooking removes the scum.
- Keep stirring the jam mixture.
- After about 20 minutes I test for setting point.
- I use 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.
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.
- 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 and FAQs:
Choose good quality, freshly picked fruit. Ripe apricots with firm skins will contain more pectin and give the best result. Do not use apricots that are over-ripe, soft or bruised as they may cause the jam to spoil. However, if you have some slightly unripe apricots, don’t hesitate to use them. They also assist with setting as they contain more pectin and are more acidic.
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.
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. When you open a jar, store it in the fridge. Always use a clean spoon to remove the jam.
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.
More delicious recipes for you to try:
We absolutely love making the most of in-season produce to enjoy all year round. Here are some more of our favourite preserve recipes:
- Preserved Chillies in Oil
- Fresh Peach Chutney
- Lemon Marmalade
- Sweet Chilli Sauce
- Grapefruit Marmalade
- Easy Plum Jam
- Blueberry Jam
I believe that homemade jam is a special treat. What’s more, home-made 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. For attractive presentation, cut a circle of coloured paper or cloth, place over the lid and tie with a pretty ribbon.
Please let me know in the comments below if you try this.
Alex xx
Apricot Jam
Equipment
- 12 x 250ml (8.5 oz) Jars
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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. See Note 5.Wash the jars and lids. If washing by hand, use hot, soapy water and then rinse them well. Alternatively, wash them in the dishwasher.Place jars and lids on a baking tray. Heat in the oven for at least 20 minutes.
To Make the 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, 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. Immediately seal the jars tightly with sterilised lids.
- The jam will still be liquid when you ladle it into your jars. It can take up to 48 hours to completely set. See Note 10.
- When cool, remove any spills from the jars and label with the date and name. Store the jam in a cool, dark place. It willl 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
- 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.
- 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.
- Fresh lemon juice not only balances the sweetness of the sugar, but it also helps the pectin to set the jam.
- 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.
- Properly sterilising your jars is an essential process to remove bacteria that could cause your preserves to spoil. Wash the jars and lids either in the dishwasher or by hand in hot soapy water, and rinse well. Do not dry them with a tea towel. Place jars and lids on a baking tray. If you are using Kilner jars with rubber seals, be sure to remove the seals before placing the jars in the oven. The dry heat of the oven would damage the seals. Boil the seals separately in a saucepan for about 10 minutes. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mitts or jar tongs to remove the jars. Do not place them 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.
- The chilled plates are used to quickly cool the jam when testing the setting point.
- 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.
- 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.
- 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. However, if boiled too long the pectin may be destroyed and the jam may not set.
- If your finished jam has not set as much as you would like, don’t worry, it will still be delicious stirred into some plain yoghurt or served over our No-churn Vanilla Ice Cream. Or, if it is slightly over-set and is very firm, it will be a lovely accompaniment on a cheese board.
- Please note, the nutritional information is based on one entire 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.
Oscar
Apricot jam reminds me of my trips to France. I’ve never made it myself until I saw your recipe. Absolutely delicious. Thank you.
Alexandra
That is great to hear, Oscar – thank you so much. Enjoy your jam!
Monica
Hi Alex!
I just made your delicious apricot jam recipe using my homegrown apricots. It is a fantastic recipe.
I really appreciated all of the information you provided in the post – very thorough, and answered any queries I had. Hope to try your plum jam recipe soon!
Alexandra
Hi Monica, thank you for the fantastic feedback regarding the Apricot Jam. I am delighted to hear that you enjoy it and plan to make the Plum Jam as well. Thank you for taking the time to let me know. 🙂
Bob
We have made a couple of batches of this delicious jam now. The first batch, I followed the recipe exactly, the second I added some jalapenos from the garden, as I saw someone mention them. Delicious. Great way to preserve fruit for the year ahead.
Alexandra
That is so great to hear, Bob – thank you for letting me know!
Deb
Can you freeze this jam?
Alexandra
Hi Deb, you could freeze some jam in an appropriate container if you wish. If you are filling a jar with the intention of freezing the jam, the jar will need to be sturdy and enough room left for the jam to expand. I have not personally frozen jam, but I think it may lose flavour if frozen a long time. If the jam is made according to the recipe and stored in sterilised jars, it should be shelf stable when stored in a cool, dark, dry location for at least 12 months. I hope this helps.
Kind regards, Alex
Jill
Such a delicious recipe!
Alexandra
Thank you, Jill!
Elaine
This is a good recipe with lots of good information. My only issue is that it is just waaay too sweet. I followed the recipe almost exactly but instead of 4.4 pounds of sugar, I used 3.8 and it was still too sweet. I will make it again but will try reducing to a little less than 3 pounds and see how it does. It is so sweet that it takes away from the flavor of the apricots. I used the most delicious Blenheim apricots from my tree. I also misread the candy thermometer and let it get closer to 230F so we will see what that does. It looks a little darker than my last year’s batch.
Alexandra
Hi Elaine,
Thank you for leaving a comment. I am sorry you found the jam too sweet. Traditional jam recipes often use equal weights of fruit and sugar, but we cut the sugar back to approximately 3/4 for this recipe. This is important for the preservation/shelf-stability of the jam. Reducing the sugar too far may require you to keep your jam in the fridge, even when unopened.
Just a couple of thoughts on why it could also be too sweet – taking the temperature further, as you acknowledge will cause the jam to be darker in colour and also can give an added caramel flavour to preserves – this can of course add to the sweetness. May I ask if the fruit was quite ripe also? Too ripe can also cause the jam to be too sweet. As we note in the post, 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. I hope this helps for next time – please feel free to reach out with any queries.
Kind regards, Alex
Jill
really great home made jam recipe! The apricot is perfect for the summer!
Alexandra
Hello Jill, I am so pleased that you like our Apricot Jam recipe. It really is a great way to use some of summer’s bounty. 🙂
Amanda
This jam was such a wonderful way to use apricots that are starting to turn up in the store! It was bursting with fresh fruit flavor.
Alexandra
That is great to hear, Amanda – thanks so much for sharing!
Jennifer
Making it now and smells amazing!! what a perfect recipe at a perfect time 🙂 10lbs of apricots were gifted to me! Can I add jalapeños?
Alexandra
That is great, Jennifer 🙂 jalapenos sound like a delicious addition!
Maria
Could I add some fresh ginger to this? Thanks, love your blog
Alexandra
Hi Maria, yes, you could certainly add some ginger to the Apricot Jam. Let me know how you enjoy it. 🙂
Pamela
Wonderful recipe. I made a half batch, which I now regret as I think I’ll eat this one very quickly. Needless to say, I will be making this delicious recipe again. Thank you, Alexandra!
Alexandra
Thank you for sharing, Pamela – so pleased you are enjoying the jam!
Sherri
Why is the sugar still grainy?
Alexandra
Hello Sherri, did you make the jam with the same ingredient amounts in the recipe and did you use granulated sugar? In general, there are two reasons that the sugar in the jam would be grainy. Firstly, that the sugar has not properly dissolved before bringing the jam to the boil or secondly, that the jam was boiled for too long as this can cause crystallisation. I would like to help discover why the sugar would still be grainy. Please feel free to let me know how long you cooked the jam, and if you altered the recipe in any way? Many thanks, Alex
Ceeda Rose
Thank you for the recipe, but I’m a bit confused. How are you sealing the jars? You don’t mention the lids and testing for a good seal, or boiling the jam filled jars in water. I’m new to canning and am wondering if a step is missing.
Alexandra
Hi Ceeda,
No step is missing – this recipe is shelf-stable for up to a year without canning. No need to boil the jars in water.
Once the sterilised jars are filled with hot jam, the lids are put on immediately. This is all that is required. No need to boil the jars again, as the jam has been boiled already.
Hope you’ll enjoy the jam – it is a family recipe that has been passed through the generations. Kind regards, Alex
Annette
I’m still a bit confused. How do the jars seal if they are not put into a hot water bath? Are you using the standard lids with rubber seal? Is there a suction created as the filled jar cools?
Alexandra
Hi Annette, the Apricot Jam is made to a traditional method. When you make the jam as advised in the recipe, and put the hot jam into hot, sterilised jars and top with the lids, a seal will form. Then, the jam will be shelf stable for at least 12 months. We use glass jars with metal lids and have further details in the body of the post. It is not necessary to place the jars in a hot water bath. I hope this helps.
Kind regards, Alex
Giselle
Made this today from farmer’s market apricots and it was amazing!!! Made a little over 12 jars.
Alexandra
Hi Giselle, thank you for your feedback on the Apricot Jam. I am delighted that you enjoy it and I appreciate that you let me know. 🙂
Kathy
What size jars do I need to buy?
Alexandra
We recommend 250 ml (8.5 oz).
Susan
I had a huge jam making party this weekend and made this apricot jam and your lemon marmalade. My house smelled amazing and now I have week’s worth of jam in my pantry. I’m so excited to have this on croissants and scones for breakfast! It’s so delicious!
Alexandra
Hello Susan, I am so happy to hear that you have been making the Apricot Jam and Lemon Marmalade. Serving them for breakfast with scones or croissants is a great idea. Enjoy! 🙂
Blaire
Amazing and so tasty! This was my first time making jam and it was far easier than I had thought! Your recipe made it so easy and simple and now I have delicious jam that’s better than anything store bought. Thank you so much!
Alexandra
Hello Blaire, I am delighted with your fantastic feedback about your first time making jam. It really is a fantastic skill to develop and is not difficult if you just follow a few steps. I look forward to hearing if you try some others. 🙂
Sandra
A must try recipe for jam lovers! Apricot jam is one of my favorite flavors of jam and this recipe is soo good! I’ve already made cookies and cakes with this jam and tonight I’m planning on adding this as a glaze for some chicken. Thank you!
Alexandra
Sandra, I am thrilled to hear your lovely comments on our Apricot Jam. It really does capture the flavours of summer. I love that you have used it with cakes and cookies – such a great idea to use it as a glaze for chicken. Enjoy! 🙂
Tanya
This is my second time making this jam because the first batch disappeared so quickly, it’s just that good! I always follow the recipe as it’s such a simple and easy to follow one. I’m planning on gifting a jar to my sister in law as she loves apricots. Thank you so much!
Alexandra
Hi Tanya,
So happy to hear you will be making the jam again! Thanks, Alex