| Ingredient | Amount | Notes |
|---|---|---|
| Fresh apricots | 2 lbs | Ripe but not mushy; about 6-8 cups halved and pitted |
| Granulated sugar | 2½ cups | Adjust based on sweetness of fruit |
| Fresh lemon juice | 3 tablespoons | About 1 large lemon |
| Lemon zest | 1 teaspoon | Optional, but adds brightness |
| Water | ¼ cup | Only if needed |
Yield: About 3-4 half-pint jars
The Method: Macerate, Simmer, Jar, Treasure
Step 1: Prepare the Apricots
Wash the apricots thoroughly. Cut them in half, remove the pits, and chop into quarters or smaller pieces if desired. Some people prefer chunkier jam; others like it smoother. Your choice.
Step 2: Macerate Overnight
In a large, non-reactive bowl (glass, ceramic, or stainless steel), combine:
Apricots
Sugar
Lemon juice
Lemon zest (if using)
Stir gently to coat the fruit. Cover and refrigerate for 8-12 hours or overnight. During this time, the sugar draws out the natural juices from the apricots, creating a syrupy liquid. This step is essential for deep flavor.
Step 3: Prepare for Canning (If Preserving)
If you plan to can your jam for shelf storage, sterilize your jars and lids now. Place jars in boiling water for 10 minutes. Keep them hot until ready to fill.
Step 4: Cook the Jam
Transfer the apricot mixture to a wide, heavy-bottomed pot (a Dutch oven or preserving pan is ideal). The wide surface area helps liquid evaporate quickly.
Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce heat to medium and cook, stirring often, for 20-40 minutes, depending on how thick you like your jam.
How to tell when it's done:
The plate test: Place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it's done.
Temperature: The jam should reach 220°F (105°C) on a candy thermometer.
Visual: It should be thick, glossy, and coat the back of a spoon.
Step 5: Remove Scum (Optional)
As jam cooks, foam may rise to the surface. Skim it off with a spoon for a clearer final product.
Step 6: Jar the Jam
If canning:
Ladle hot jam into hot sterilized jars, leaving ¼-inch headspace.
Wipe rims clean, place lids, and screw on bands until fingertip-tight.
Process in a boiling water bath for 10 minutes (adjust for altitude).
Remove jars and let cool undisturbed for 12-24 hours. You should hear the satisfying "pop" as lids seal.
If refrigerating:
Let jam cool slightly, then transfer to clean jars.
Refrigerate for up to 3 months.
Pro-Tips for Jam Perfection
1. Quality Fruit Matters
The best jam comes from the best fruit. Use ripe, fragrant apricots at the peak of the season. Underripe fruit lacks flavor; overripe fruit may not set properly.
2. Don't Skip the Maceration
That overnight rest isn't optional. It transforms the fruit, creating deeper flavor and better texture.
3. Use a Wide Pot
The wider the surface area, the faster the jam thickens. A narrow pot traps steam and takes forever.
4. Stir Frequently
Apricot jam burns easily. Stir often, especially toward the end.
5. Test Early
Start checking for doneness around 20 minutes. Every batch is different.
6. Let It Rest in the Jar
Jam continues to set as it cools. Don't worry if it seems a little loose when hot—it will firm up.
Flavor Variations
Vanilla Apricot Jam:
Add 1 split vanilla bean (seeds scraped) to the macerating fruit. Remove the pod before jarring.
Almond Apricot Jam:
Add ½ teaspoon almond extract at the end of cooking. Almond and apricot are a classic pairing.
Spiced Apricot Jam:
Add 1 cinnamon stick and 2 whole cloves to the pot during cooking. Remove before jarring.
Ginger Apricot Jam:
Add 2 tablespoons finely grated fresh ginger with the macerating fruit. Warm, spicy, wonderful.
Lavender Apricot Jam:
Add 1 tablespoon dried culinary lavender during the last 5 minutes of cooking. Strain if desired.
Honey-Sweetened Apricot Jam:
Replace up to half the sugar with honey. Adjust cooking time as honey can make jam thinner.
Ways to Enjoy Your Jam
On warm toast or buttered croissants – The classic
Swirled into yogurt or oatmeal – A spoonful transforms breakfast
Over ice cream or pound cake – Simple dessert, elevated
As a filling for thumbprint cookies or linzer tarts – Perfect for holiday baking
Glaze for roasted meats – Apricot jam makes a wonderful glaze for chicken or pork
With cheese – Serve alongside soft goat cheese or sharp cheddar
In salad dressings – Whisk with olive oil and vinegar for a bright vinaigrette
Storage and Shelf Life
Refrigerator:
Once opened, store in the refrigerator for up to 3 months.
Pantry (Canned Jars):
Properly sealed and processed jars can be stored in a cool, dark place for up to 1 year.
Freezer:
Jam freezes beautifully. Leave headspace in jars or use freezer-safe containers. Thaw in refrigerator.
Your Jam Questions, Answered
Can I use less sugar?
Yes, but sugar helps preserve the jam and affects texture. For reduced sugar, you'll need to refrigerate and use within a few weeks.
My jam didn't set. What went wrong?
Either not cooked long enough, or the fruit was too ripe (low in natural pectin). You can re-cook it with a little more lemon juice or commercial pectin.
Can I use frozen apricots?
Absolutely! Thaw them completely and include any juices in the maceration.
Do I need to peel the apricots?
No. The skins are thin and tender and add lovely color and texture.
Why did my jam crystallize?
Either undissolved sugar crystals or cooking at too high a heat. Stirring frequently helps prevent this.
Can I double this recipe?
Yes, but be prepared for longer cooking time. A wider pot helps.
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