Apricot jam Recipe
European · Condiment · 45 min total
A classic homemade apricot jam that captures the sweet-tart flavor of ripe apricots. Perfect for spreading on toast or using in pastries.
15
min prep
min prep
30
min cook
min cook
48
servings
servings
52
kcal/serving
kcal/serving
Ingredients
- 2 pounds ripe apricots (about 12-15 apricots)
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
Instructions
- Wash the apricots, halve them, and remove the pits. Cut each half into quarters.
- In a large, heavy-bottomed pot, combine the apricots, sugar, and lemon juice. Stir to coat.
- Let the mixture sit for 15-20 minutes to draw out the juices.
- Place the pot over medium-high heat and bring to a boil, stirring frequently.
- Reduce heat to medium and continue boiling, stirring often, until the jam thickens and reaches 220°F (105°C) on a candy thermometer, about 20-30 minutes. Alternatively, test by placing a small spoonful on a cold plate; if it gels when pushed with a finger, it's done.
- Remove from heat and skim off any foam that has risen to the top.
- Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or let cool and refrigerate for up to 3 weeks.
Tips
- For a smoother jam, you can blend the apricot mixture with an immersion blender before cooking.
- Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
- If you prefer a lower-sugar version, use a no-sugar-needed pectin and adjust sugar accordingly.
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