If you’ve got a bunch of apricots and a little time on your hands, this homemade jam is a good way to put them to use.
It’s not complicated, and you don’t need any special ingredients like pectin. Just some fruit, sugar, lemon juice, and a pot. That’s it.
This recipe makes a good amount, so it’s great if you're cooking for a big family or just want to stock up and save money.
And honestly, there’s not much better than a slice of toast with real apricot jam you made yourself.
Ingredients and Tools You'll Need
Making apricot jam doesn’t take much. The ingredients are basic, and the tools are things a lot of folks already have in their kitchen or canning setup.
You don’t need pectin, which saves a trip to the store and keeps things simple.
Main Ingredients
- 8 cups fresh apricots – peeled, pitted, and crushed. Ripe ones work best since they bring out the most flavor and sweetness.
- ¼ cup lemon juice – helps with setting and gives the jam just a bit of brightness.
- 6 cups white sugar – this is what helps preserve the jam and gives it that classic jam texture and sweetness.
Note: Some people cut the sugar down to 4 or 5 cups and still get a good set. More on that in the tips section later.
Essential Equipment
Here’s what you’ll want to have on hand:
- Large pot or saucepan – big enough to cook down all the fruit and sugar without boiling over.
- Canning jars (1-pint or half-pint) – this recipe fills about five 1-pint jars.
- Lids and rings – make sure they’re clean and fit tight.
- Jar lifter or tongs – for safely lowering and lifting jars into boiling water.
- Water bath canner or a deep stockpot with a rack – used to process the filled jars and seal them properly.
- Food processor (optional) – helps speed things up when prepping the apricots.
- Immersion blender (optional) – good if you want a smoother jam.
That’s all you need to get going.
Step-by-Step Instructions for Making Apricot Jam
This process is straightforward, even if you’re new to canning. Just take your time, follow the steps, and you’ll end up with jars of jam that taste better than anything from the store.
1. Prepare the Apricots
Start by washing your apricots. Then peel them (if you want), take the pits out, and crush the fruit.
You can chop them up by hand or toss them in a food processor to save time.
Some folks don’t bother peeling, and that’s fine too – it all depends on how smooth or chunky you like your jam.
2. Cook the Jam Base
Put the crushed apricots and lemon juice into a large pot over medium heat. Stir it around a bit to get it going. Then, add the sugar and keep stirring until it’s fully dissolved.
Once it’s all combined, bring the mixture to a slow boil. Keep it boiling gently while you stir now and then so it doesn’t stick.
Let it cook until it thickens up – this usually takes about 25 minutes, but it could take a bit longer depending on your stove and the moisture in the fruit.
Tip: You’ll know it’s ready when it coats the back of a spoon and doesn’t run off too quickly.
3. Prepare the Jars for Canning
While the jam is cooking, get your jars ready. Wash them and then sterilize them by either running them through the dishwasher on the hot cycle or boiling them in water for about 10 minutes.
Leave the lids in a small pot of simmering water so they’re warm and ready when it’s time to seal.
4. Fill and Seal the Jars
Once the jam is done, take it off the heat and skim off any foam on the top if needed.
Carefully ladle the hot jam into your hot jars, leaving about ¼ inch of space at the top. Run a clean knife or spatula around the inside edge of each jar to pop any air bubbles.
Wipe the rims with a damp paper towel to make sure they’re clean, then place the lids on and screw the rings on until they’re just snug.
5. Process in a Water Bath
Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil.
Using a jar lifter or tongs, carefully lower the jars into the pot, leaving a bit of space between each one. If needed, pour in more hot water until the jars are covered by at least 1 inch.
Once all the jars are in, cover the pot and boil for 15 minutes. This water bath canning step helps create a proper seal and ensures your jam stays safe to eat.
When time’s up, take the jars out and set them on a towel or wooden surface, spaced out so they can cool. Don’t mess with them while they’re cooling.
Once they’re cool, press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If it pops up and down, the seal didn’t take.
You can put that one in the fridge and use it first.
How to Store, Serve, and Use the Jam
Once the jars are sealed and cool, your jam’s good to go. The key now is storing it the right way and putting it to good use.
Storage Guidelines
Keep sealed jars in a cool, dark place like a pantry, cupboard, or basement.
Following these canned food storage tips will help your jam stay fresh for up to a year or more, as long as the lids remain tightly sealed. Just make sure the storage spot isn’t too warm or humid.
If a jar didn’t seal properly, don’t throw it out. Just put it in the fridge and use it within 3 to 4 weeks.
Once you open a sealed jar, store it in the fridge too.
Serving Ideas
Homemade apricot jam isn’t just for toast (though that’s always a good choice). Here are a few other ways folks like to use it:
- Spread on biscuits or English muffins
- Stirred into plain yogurt or oatmeal
- As a filling for thumbprint cookies or layer cakes
- Brushed onto pork or chicken as a glaze
- Added to cheese boards alongside sharp cheddar or brie
It’s sweet, a little tart, and pairs well with both sweet and savory things. Just scoop it out and use it however you like.
Customization Tips from Experienced Home Cooks
Once you’ve made this jam a couple of times, you might want to try changing things up.
These tips come straight from folks who’ve played around with the recipe and found what works for them. If you’ve got extra fruit or want to adjust the flavor or texture, this is the place to start.
Sugar Adjustments
The original recipe calls for 6 cups of sugar, but several home cooks say it still works fine with less.
- Some used 5 cups for a slightly less sweet jam.
- Others went down to 4 cups, and the jam still set and tasted great.
- Reducing the sugar will make the jam more tart and fruit-forward.
Keep in mind: less sugar might shorten shelf life a bit, but if you’re using the jam within a few months, it shouldn’t be a problem.
Texture Modifications
You can change the texture depending on how you prep the apricots:
- Leave the skins on: Saves time and adds a little more body to the jam.
- Food processor: Quick way to break down the fruit without turning it into a total mush.
- Immersion blender: Good if you like a smoother jam. You can use it before or after cooking, depending on your preference.
Some folks prefer a chunkier jam for toast, while others want it smoother for baking or spreading.
Creative Flavor Variations
A few cooks shared ways to add extra layers of flavor:
- Orange juice and zest: One person used a mix of lemon and orange juice, plus the zest from both. It gave the jam a bright, citrusy edge.
- Apricot brandy: Another added about ⅓ cup of brandy after the jam had cooled for a few minutes. It added depth and a little warmth.
- Other fruits: You could mix in a handful of raspberries or peaches if you’ve got some that need using up.
Just be careful not to add too much extra liquid, or it might affect how the jam sets.
High-Altitude Adjustments
If you live at a higher elevation (like 6000 feet), one user found they needed to cook the jam longer (about 50 minutes total) to get it to set.
That’s pretty normal, since boiling points change with altitude.
Also, consider increasing the water bath time by 5 extra minutes to be safe when canning.
Common Issues (and How to Fix Them!)
Even when you follow the directions closely, things don’t always go as planned.
Here are some common problems people run into with apricot jam – and what to do about them.
1. Jam Didn’t Set
This is probably the most common issue. A few things could be the cause:
- Didn’t cook long enough: Try cooking it a little longer next time, especially if you’re at a higher elevation or used less sugar.
- Fruit was too watery or underripe: Overripe fruit usually sets better.
- Too much added liquid (like juice or alcohol): This can thin out the jam and keep it from thickening.
If your jam came out runny, don’t toss it. You can use it as a syrup for pancakes, mix it into yogurt, or re-cook it with a bit more sugar and lemon juice to try again.
2. Jars Didn’t Seal
If you press down on the center of the lid and it pops back up, the jar didn’t seal.
- What to do: Store that jar in the fridge and eat it within a few weeks.
- You can also reprocess it in the boiling water bath if you catch it soon enough – just make sure the rim is clean and the lid is still in good shape.
3. Too Tart or Too Sweet
This mostly comes down to how ripe your fruit is and how much sugar you used.
- If it’s too tart, try using riper fruit or a little more sugar next time.
- If it’s too sweet, you can cut the sugar down next time or add a bit more lemon juice to balance it.
4. Foam on Top
Sometimes you’ll see a light foam while cooking. It’s harmless but can make the jam cloudy.
- What to do: Just skim it off with a spoon before filling your jars. A teaspoon of butter added while cooking can also help keep foam down, and a few folks say it worked well for them.
5. Jam is Too Thick
This usually means it cooked a little too long or the heat was too high.
- If it’s really thick and hard to spread, you can stir in a bit of hot water when you open the jar to loosen it up.
- Next time, try checking the consistency a few minutes earlier.
Start with the Basics, Then Make It Your Own
This apricot jam recipe is easy to follow, doesn’t need pectin, and works well for both first-timers and folks who’ve been canning for years.
It’s a good way to use up ripe fruit, save money, and make something your family will actually eat.
Once you’re comfortable with the basic process, try adjusting the sugar, changing the texture, or adding different flavors. But even if you just stick to the original recipe, it’s solid and reliable.
Got questions, tried a twist of your own, or ran into a snag? Leave a comment down below – it might help someone else out too.
Frequently Asked Questions (FAQs)
1. Do I need to peel the apricots for this jam?
No, you don’t have to. Peeling is optional. Leaving the skins on adds texture and saves time. If you prefer smoother jam, peel them or blend the mixture.
2. What if I don’t have a water bath canner?
You can use a deep stockpot with a rack on the bottom. Just make sure the jars are fully covered with boiling water during processing.
3. Can I reduce the sugar without ruining the jam?
Yes, many people do. Using 4 to 5 cups instead of 6 still works, though the jam may be a bit more tart and slightly softer in texture.
4. How long does homemade apricot jam last?
Sealed jars can last up to a year or longer if stored in a cool, dark place. Once opened, keep the jar in the fridge and use it within 3 to 4 weeks.
5. What can I do if my jam doesn’t set?
You can re-cook it with a bit more sugar and lemon juice, or just use it as syrup for pancakes, yogurt, or desserts. It’s still useful even if it’s not firm.