Homemade Apricot Jam easy Recipe
Looking for a naturally sweet, spreadable fruit preserve to enjoy all year round?
This traditional homemade apricot jam is the perfect way to capture the flavor of ripe summer apricots.
Traditional Apricot Jam easy Recipe: Rich, and Full of Summer Flavor
This jam apricots isn’t just a recipe — it’s a memory. When I lived in Algeria, our family abricotier would give us kilos of fruit every summer.
I can’t tell you all the recipes we were enjoying with this golden fruit… Juices, pies, clafoutis, and much more.
Since moving to England, I haven’t found apricots quite as good.
Thankfully, my mother still prepares 3 or 4 jars for me each season — a little taste of home in every spoonful.
Whether enjoyed at breakfast or used in desserts, its rich texture and sunshine-sweet taste make every bite irresistible.
This recipe today comes from Lunetoiles, my friend, who makes it with ripe garden apricots.
Sometimes in winter, she uses frozen apricots, and the recipe comes as tasty as you can imagine.
She leaves the fruit in generous chunks — and trust me, that’s what makes it irresistible. To say the truth I don’t like puréed jams!
Ingredients – What You’ll Need
For 1 kg (2.2 lbs) of apricots:
- 1 kg ripe apricots : Choose ripe, sweet, and slightly soft fruits for best results. Avoid damaged or underripe apricots.
- 500 g sugar (or 250 g fructose for a lighter version) : Sugar helps preserve the jam and improves texture. Fructose is a great option for a low-sugar alternative.
- 100 ml water : Added at the start of cooking to help soften the fruit gently.
- Juice of 1 lemon : Enhances flavor, preserves color, and supports natural gelling thanks to its pectin content.
How to Make Homemade Apricot Jam – Step-by-Step
- Wash & Prep the Apricots : Rinse apricots thoroughly, slice them in half, and remove the pits. Cut into quarters if needed.
- Combine Ingredients in a Pot : Place the apricots, sugar (or fructose), water, lemon juice, and zest in a heavy-bottomed pot.
- Simmer Slowly : Bring to a boil, then reduce to low heat. Let it cook for 20 to 25 minutes (up to 2 hours for slow simmering) until the fruit breaks down and the mixture thickens.
- Optional Add-ins : Add a sprig of rosemary, basil, or a little fresh ginger near the end of cooking for extra flavor. Remove before jarring.
- Jar the Jam : Pour the hot jam into sterilized jars, leaving 1 cm (¼ inch) of headspace. Wipe rims clean, seal tightly, and turn jars upside down to cool and seal naturally.
- Cool & Store : Once fully cooled, turn jars upright and store in a cool, dark place. Refrigerate once opened and consume within two weeks.
How to Sterilize Your Jars – Step-by-Step
Sterilising jars is essential for safe preservation. Here’s how:
- Wash jars and lids in hot soapy water. Rinse thoroughly.
- Place jars upside-down on a clean cloth or towel.
- Preheat oven to 140°C / 285°F.
- Arrange jars upright on a baking tray and place them in the oven for 15–30 minutes.
- Meanwhile, wash lids separately in hot soapy water (do not boil them to avoid damaging the rubber seal).
- Let everything dry naturally before filling with jam.
Alternatively, you can use a boiling water bath method or dishwasher on high heat.
Frequently Asked Questions
– How do I thicken apricot jam without sugar?
Use natural pectin from apricot pits:
- Wrap a few clean pits in cheesecloth or boil them directly in a small amount of your cooking syrup (from the lemon juice, water, and sugar).
- Simmer to release pectin, then strain out the pits and add the syrup back to your jam mixture.
– How much sugar do I really need?
Traditionally, jam calls for 800 g of sugar per 1 kg of fruit.
For a lighter version, reduce to 500 g or use fructose, which is twice as sweet and works beautifully in lower quantities.
– Should I use lemon juice?
Absolutely. Lemon balances sweetness, enhances flavor, boosts natural pectin, and helps retain the jam’s vibrant color.
– How do I know when the jam is ready?
Use the plate test: Place a small spoonful of jam on a cold plate. If it wrinkles slightly when pushed, it’s done.
You can also measure the temperature — jam sets at 105°C / 221°F.
– How long can I store homemade apricot jam?
- Properly sealed jars (with enough sugar) can last up to 12 months in a cool, dark pantry.
- Once opened, refrigerate and consume within 2 weeks.
Other recipes to try
- Homemade Strawberry Jam
- French bakery beignets filled with jam
- Homemade Nutella: Chocolate-Hazelnut Spread
Easy Apricot Jam Recipe
Ingredients
- 1 kg ripe apricots
- 500 g sugar or 250 g fructose for a lighter version
- 100 ml water
- Juice of 1 lemon
Instructions
- Rinse apricots thoroughly, slice them in half, and remove the pits. Cut into quarters if needed.
- Place the apricots, sugar (or fructose), water, lemon juice, and zest in a heavy-bottomed pot.
- Bring to a boil, then reduce to low heat. Let it cook for 20 to 25 minutes (up to 2 hours for slow simmering) until the fruit breaks down and the mixture thickens.
- Add a sprig of rosemary, basil, or a little fresh ginger near the end of cooking for extra flavor. Remove before jarring.
- Pour the hot jam into sterilized jars, leaving 1 cm (¼ inch) of headspace. Wipe rims clean, seal tightly, and turn jars upside down to cool and seal naturally.
- Once fully cooled, turn jars upright and store in a cool, dark place. Refrigerate once opened and consume within two weeks.
