Apricot Jam

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Learn how to make apricot jam that's full of summery flavor, no pectin needed! Easy recipe for fridge, freezer, or canned apricot preserves.

Prep Time20

Cook Time40

Processing time (optional)20

Total Time1 20

Course: Topping

Cuisine: American

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Servings: 1 tablespoon servings (approx.)*

Calories: 50kcal

Ingredients

2 pounds apricots (approx. 10 to 12 fresh apricots), halved and pitted
1 ½ cups water
1 apple core and peel (including seeds)
1 lemon peel
1 ½ cups granulated sugar
2 tablespoons lemon juice (or to taste)
¼ teaspoon almond extract

US Customary - Metric

Instructions

Place the apricots and water in a large pot.
Tie the apple core, apple peel, and lemon peel up in a small square of cheesecloth and add it to the pot.
Bring the mixture to a gentle simmer over medium-low heat (stirring occasionally).
Simmer until the fruit has gone very soft and foam is forming on the surface of the liquid.
Stir in the sugar and increase the heat to medium-high.
Simmer (stirring often) until the jam reaches 210 degrees F (a drop of the mixture on a cold plate should wrinkle and leave a trail when you draw your finger through it).
Remove from the heat, taste, and add lemon juice as needed.
Stir in the almond extract and ladle the jam into sterile jars.
Top with fresh lids, screw on collars, and submerge in boiling water for 20 minutes.
Remove from the water bath and cool completely.**

Video

Notes

*This recipe should yield about four 4-ounce jars of apricot preserves.

**If the "button" on the lid suctions down as the jars cool, they have sealed properly and can be kept at room temperature for up to 2 years. If not, keep the jam in the fridge or freezer.

Nutrition