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.
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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 in making jam, I would strongly suggest you try the “test” I included on the recipe card.
Basically 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.
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.
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You will need the following ingredients to make this homemade apricot jam recipe (see recipe card for quantities): 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 1/4 inch from the top. Seal them with lids, turn the jars upside-down and let them cool completely.
Fresh Homemade Apricot Jam
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Ingredients
- 2 lb Fresh Apricots
- 1 cup White Sugar
- ¼ cup Fresh 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 1/4 inch from the top. Seal with lids, turn the jars upside-down and let them cool completely.
Notes
I love apricots in any form, so this recipe was the most flavourful I have ever tasted. My family loved it. Great recipe.