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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!
If you like making your own jam, check out my other Jam & Jelly Recipes.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this jam recipe: Fresh Apricots, White Sugar, Lemon Juice and Water.
🥣 How to Make Fresh Homemade Apricot Jam
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 ¼ inch from the top. Seal with lids, turn the jars upside-down and let them cool completely.
🍳 Recipe Card
Fresh Homemade Apricot Jam
Ingredients
- 2 lb Fresh Apricots
- 1 cup White Sugar
- ¼ cup Lemon Juice
- ½ cup Water
Instructions
- 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 ¼ inch from the top. Seal with lids, turn the jars upside-down and let them cool completely.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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