Apricot Jam- How to Make 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.

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.

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.

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.)

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.

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.

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.

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

• raspberry jam
• peach jam
• strawberry jam
• blueberry jam
• pepper jelly

Tools I use

• canning pot
• Canning tool set
• pint jars
• paring knife

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!