Fresh Homemade Apricot Jam

Delicious Fresh Homemade Apricot Jam in less than an hour. If you can get your hands on fresh apricots, you need to make this delicious jam.

There is nothing like homemade jam. Especially this Fresh Homemade Apricot Jam. If you can get your hands on some fresh Apricots and have an hour to burn, then this recipe is for you.

While not terribly difficult to make, depending on the pan you use and the heat of your stove, the time needed to make this jam may fluctuate. Check my notes on the recipe card for more information.

The tricky part is figuring out when it’s done on the stove. The good news is that I share a simple trick under my notes on the recipe card.

Unless you are very experienced making jam, I would strongly suggest you try the “test” I included on the recipe card.

There’s nothing like a fresh homemade jam to go with some peanut butter on your favorite bed product. Unfortunately, with me being Type 2 my selection of bread products are kind of limited. You have to watch those carbs!

Check out my other Jam & Jelly recipes by visiting this page.

How to Make Fresh Homemade Apricot Jam

1- Wash the apricots and cut them in half and remove the pit. Place the apricots in a pot with a wide bottom. Add water and let simmer for 10 minutes, stirring almost constantly. The apricots should have a mushy texture at this point.
2- Add the sugar and lemon juice to the pot. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy.
3- Pour the jam into jars leaving about 1/4 inch from the top. Seal with lids, turn the jars upside-down and let them cool completely.

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5 from 1 vote

 

Fresh Homemade Apricot Jam

Delicious Fresh Homemade Apricot Jam in less than an hour. If you can get your hands on fresh apricots, you need to make this delicious jam.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Jam & Jellies

Cuisine: American

Keyword: apricot, canning, homemade, jam, jelly

Servings: 32 Tablespoons

Calories: 38kcal

Author: Chef Rodney

Ingredients

• 2 lb Fresh Apricots
• 1 cup White Sugar
• 1/4 cup Lemon Juice
• 1/2 cup Water

how to make this recipe

• Wash the apricots and cut them in half and remove the pit. Place the apricots in a pot with a wide bottom. Add water and let simmer for 10 minutes, stirring almost constantly. The apricots should have a mushy texture at this point.
• Add the sugar and lemon juice to the pot. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy.
• Pour the jam into jars leaving about 1/4 inch from the top. Seal with lids, turn the jars upside-down and let them cool completely.

Notes

→ To see if the jam has thickened pour some of it onto a small frozen plate. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space it’s not quite thick enough so continue simmering.

→ To check if the lids are properly sealed simply tap/push down each lid. If it doesn’t pop up or down, it’s sealed. If the lid does pop up or down it’s not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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