Apricot Jam
Homemade apricot jam bursting with fresh fruit flavor. Made with just three ingredients, this simple jam is perfect for toast, scones, or cheese boards.
Ingredients
- 2 pounds fresh apricotspitted and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juicefresh
- 1 tablespoon lemon zestoptional
Instructions
- 1
Combine chopped apricots, sugar, and lemon juice in a large, heavy-bottomed saucepan.
- 2
Let mixture sit for 10 minutes to allow apricots to release their juices.
- 3
Bring to a rolling boil over medium-high heat, stirring frequently.
- 4
Reduce heat to medium and continue cooking, stirring regularly, for 15-20 minutes until jam thickens.
- 5
Test doneness by placing a small plate in freezer, then dropping a spoonful of jam on it. If it wrinkles when pushed with your finger, it's ready.
- 6
Stir in lemon zest if using. Remove from heat and let cool slightly.
- 7
Pour into sterilized jars, leaving 1/4 inch headspace. Seal and process in boiling water bath for 10 minutes, or store in refrigerator.
💡 Pro Tips
Use a mix of slightly underripe and ripe apricots for the best texture and natural pectin. Stir frequently to prevent burning.
🔄 Variations
Add 1/4 teaspoon vanilla extract or 1/2 teaspoon almond extract for different flavor profiles. Try adding fresh ginger or cardamom for a spiced version.
🏠 Storage
Properly canned jam keeps for 1 year in a cool, dark place. Refrigerated jam keeps for 3 weeks. Freeze for up to 6 months.