Farm To Table

Apricot Jam- How to Make Apricot Jam

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This Apricot Jam is bright and fresh and bursting with flavor. Biting into a piece of toast with this jam will bring you back to a summers’ day.

Spoon in jar of apricot jam.Pin

How to grow apricots

Apricots are an easy tree to grow. Although they can be bothered by pests and diseases, buying resistant varieties will save you a lot of headaches.

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There are a few varieties that are cold hardy for here in upstate NY. Buying cold hardy varieties is also an important step to saving yourself headaches in the future.

Proper yearly pruning, Fall cleanup and sufficient watering can all be a important step to ensure healthy plants that are not bothered by these maladies.

Some great cold hardy varieties are Canadian White Blenheim, Chinese, Goldcot, Moorpark, Tilton and Tomcot.

If temperatures are forecasted to be less than than 15° F (this will differ with variety) protect trees by spraying with horticultural oils at least of few times during the coldest winter months.

What you need to make apricot jam

  • Apricots -the fresher the better.
  • sugar – I make low sugar jams.
  • low sugar pectin – or use classic pectin if making full sugar jam.
  • lemon juice – use bottled lemon juice.
  • water, apricot juice, apple juice or white grape juice.
Apricots, sugar, lemon juice and pectin on dark board.Pin

Do you need to peel apricots?

I don’t peel the apricots for several reasons.

  • After cooking the skins break apart very well on their own.
  • Peeling them is a pain. The skins do not slough off as easily as they do on peaches.
  • They add more fiber to your jam.
  • They can make the jam a bit chunkier, which I like.

How to make the jam

  1. Cut the fruit in half with a sharp paring knife. Slip the seeds out.
  2. Chop fruit randomly. Add the fruit to a large pot. Add the water or juice.
  3. Mix the pectin with about 1/4 cup of the sugar. (this prevents the pectin from clumping up.)
  4. Combine it well. Place burner on high heat.
  5. After cooking for about 5 minutes, use a potato masher to mash the fruit and the skins. Mash until you have a consistency that you like. The more you mash the more uniform the texture will be.
  6. Slowly add the sugar pectin mixture to the pot . Stir the mixture constantly until it comes to a full rolling boil. (One that can’t be stirred down.)
  7. Add the remaining sugar. Bring the mixture back to a full rolling boil. Boil for one minute. Remove pot from heat. Skim off any excess foam. (You can add one tablespoon of butter to the jam to reduce foaming.)
Step by step photographs of the process for making apricot jam. See details in recipe below.Pin

Canning the apricot jam

Heat your jars, lids and canning pot before starting with the jam. For more information on how to easily do this, see our canning for beginners article here.

Ladle hot jam into jars using a canning funnel and ladle, leaving ½ inch headspace. (the space between the jam and the rim of the jar.)

  1. Remove air bubbles with wooden or plastic chop stick or similar tool.
  2. Wipe rims of all debris with a clean, damp cloth or towel.
  3. Center lids on jars.
Step by step photographs of the process for canning apricot jam. See details in recipe below.Pin

Screw on bands fingertip tight.

Place jars on the rack in your boiling water bath canning pot. Bring to a boil. Process jars for 10 minutes. Set timer after water has come to a boil.

Once time is up, remove canning pot from burner. Allow jars to sit in the hot water for at least 10 minutes so they can start to cool down slowly.

Remove the jars from the water and place on counter. Leave them for 12-24 hours and then test the lids for a seal. Press the lid in the center. If it flexes up or down, jar is not sealed and should be stored in the refrigerator and used first.

Spoon in jar of apricot jam.Pin

How to store jam

Store processed, sealed jars in a cool dark place, like a basement. Small batches can be made and refrigerated.

How long will jam last?

Sealed jam jars will last one year in a cool dark place. If using the new Ball brand lids that are guaranteed for 18 months then they will be good for at least that long.

Jars that are not processed will store in the refrigerator for a couple months, if they are unopened. Opened jars will last at least a month.

Woman's hand spreading jam with spoon.Pin

Pro tips to ensure your success

  • Use either fresh or frozen apricots to make jam.
  • Adjust your time for altitude.
  • No need to peel the apricots but you can if you would like to.
  • Use up to ½ cup of sugar in each batch. I usually use between ¼ and ½ cups.
  • Recipe can be multiplied but do not do more than 5 times the recipe as written.
  • The yield will be less the less sugar that you use. In other words, if you use ½ cup of sugar, you will end up with 2 half pints. If you add less sugar, you will end up with less jam.

Other delicious jams

Tools I use

Bite taken out of slice of toast with jam on it.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Jars of apricot jam on white board.Pin

Apricot Jam

This Apricot Jam is bright and fresh and bursting with flavor. Biting into a piece of toast with this jam will bring you back to a summers’ day.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: Condiment, jam
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Processing time: 15 minutes
Total Time: 1 hour
Servings: 70 tablespoons
Calories: 42kcal
Author: Beth Neels
Cost: $8

Ingredients

Instructions

  • Wash apricots well. Rinse very well. Dry.
    2⅔ cups apricots
  • Rough chop the apricots.
  • Place apricot pieces and bottled lemon juice in a large saucepan with the water.
    2 tablespoons Bottled Lemon Juice
  • Mix powdered pectin with about ¼ cup of the sugar well. ( If using liquid pectin, refer to package instructions for quantity.
    3 tablespoon classic pectin, 3⅓ cup  Sugar 
  • Bring to a boil that can not be stirred down, stirring constantly.
  • Once boiling, add the remainder of the sugar all at once. Stir constantly until it comes to another full rolling boil (one that can’t be stirred down). Boil one full minute.
  • Remove from heat. Skim foam if needed. Most of the time, if you keep stirring for a couple minutes after you remove the pot from the heat, you can stir the foam down.

For canner

  • Heat your jars, lids and canning pot before starting with the jam. For more information on how to easily do this, see our canning for beginners article here.
  • Ladle hot jam into hot canning jars using a canning funnel and ladle, leaving ½ inch headspace. (the space between the marmalade and the rim of the jar.)
  • Remove air bubbles with wooden or plastic chop stick or similar tool.
  • Wipe rims of all debris with a clean, damp cloth or towel.
  • Center lids on jars.
  • Screw on bands fingertip tight.
  • Place jars on the rack in your boiling water bath canning pot. Bring to a boil. Process jars for 10 minutes. Set timer after water has come to a boil.
  • Once time is up, remove canning pot from burner. Allow jars to sit in the hot water for at least 5-10 minutes so they can start to cool down slowly. This will minimize siphoning.
  • Remove the jars from the water and place on counter. Leave them for 12-24 hours and then test the lids for a seal. Press the lid in the center. If it flexes up or down, jar is not sealed and should be stored in the refrigerator and used first.
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Notes

Makes about 5 half pint jars
 
  • Adjust your processing time for altitude.  See below.
  • Recipe can be multiplied but do not do more than 5 times the recipe as written.
Pro tip – Whenever canning prepare an extra jar and lid in case your measurements or cooking times yields a different amount that the recipe you are using.
Altitude adjustment
0-1000 feet – 10 minutes
1000-3000 feet – 15 minutes
3000-6000 feet – 20 minutes
above 6000 feet – 25 minutes

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 16mg | Fiber: 1g | Sugar: 10g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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2 Comments

  1. 5 stars
    This jam is so easy. It tastes just like fresh apricots rather than the sweet stuff you buy from the store. I love this low sugar version.

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