Description
Learn how to make delicious homemade apricot jam with this easy recipe. Perfect for spreading on toast, scones, or using in your favorite desserts!
Ingredients
Scale
- 3 pounds fresh apricots, pitted and chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
Instructions
- In a large, heavy-bottomed pot, combine the chopped apricots, sugar, lemon juice, and water.
- Stir well to ensure the sugar is evenly distributed.
- Let the mixture sit for about 30 minutes, allowing the apricots to release some of their juices.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to a simmer and continue to cook for about 20-30 minutes, or until the jam reaches the desired consistency. You can test the consistency by placing a small spoonful of jam on a chilled plate and seeing how quickly it sets.
- If you prefer a smoother jam, you can use an immersion blender to pulse the jam a few times during the cooking process.
- Remove the pot from the heat and let the jam cool slightly.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean, place the lids and rings on the jars, and tighten the rings.
- Process the jars in a boiling water bath for 10 minutes to seal them properly (optional, for longer storage).
- Let the jars cool completely. You should hear the lids pop as they seal.
- Store the sealed jars in a cool, dark place for up to a year. Once opened, store in the refrigerator.
Notes
- For a chunkier jam, don’t pulse with the immersion blender.
- If your apricots are not very ripe, you may need to add a little more lemon juice for tartness.
- Sterilize jars by boiling them in water for 10 minutes or using a dishwasher’s sanitizing cycle.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Preserves
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Carbohydrates: 13g