Apricot Jam
Sweet, fruity apricot jam with a bright tang and soft-set texture. It comes together with fresh apricots, sugar, and lemon juice, making a small homemade batch that is lovely on toast or spooned over yogurt.
For 8 servings
- prep · ~10 min
Prepare the apricots.
Wash the apricots well, cut them open, discard the pits, and chop the fruit into small pieces so it cooks down evenly.
- boil · ~10 min
Cook the apricots until soft.
Add the chopped apricots and water to a heavy pan. Bring to a boil over medium heat, then cook until the fruit turns soft and starts breaking down.
- mix · ~3 min
Add the sugar and lemon juice.
Stir in the sugar and lemon juice until the sugar dissolves completely and the mixture looks glossy.
- simmer · ~15 min
Simmer the jam until thick.
1.Keep the pan over medium-low heat and stir often.2.Mash larger apricot pieces with the back of the spoon as they soften.3.Cook until the mixture thickens and falls slowly from the spoon.4.Check the set by placing a small spoonful on a cold plate; it should wrinkle lightly when pushed.TIPStir more often toward the end so the jam does not catch at the bottom. - rest · ~5 min
Cool the jam slightly.
Take the pan off the heat and let the jam cool for a few minutes. It will thicken a little more as it cools.
- assemble · ~2 min
Transfer to a clean jar.
Spoon the warm apricot jam into a clean, dry jar and let it cool completely before closing the lid.
- serve
Serve or refrigerate the jam.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the apricot mixture reduces faster and is less likely to scorch.
- 2If your apricots are very sweet, keep the lemon juice as written to preserve the jam’s bright, tangy balance.
- 3Stir gently at first, then almost constantly in the last few minutes when the sugars concentrate quickly.
- 4For a smoother spread, mash the fruit thoroughly while simmering; leave some chunks if you want a rustic texture.
- 5Chill the test plate in advance so the wrinkle test gives a reliable read on the final set.
- 6Do not cap the jar while the jam is still hot, or condensation can form and thin the surface.
- 7Store this small-batch jam in the refrigerator and always use a clean, dry spoon to extend its freshness.
Adapt it for your goals.
Low-sugar
Reduce the sugar slightly for a more fruit-forward jam, but expect a looser set and shorter refrigerator life.
spicedSpiced
Add a small pinch of cardamom or ginger while simmering for a warm Indian-style twist that pairs well with toast and yogurt.
chunkyChunky
Mash only part of the fruit so the finished jam keeps tender apricot pieces for more texture.
smoothSmooth
Blend the softened apricots before adding sugar if you want a uniform, silky spread without fruit bits.
Why this is on our healthy list.
Fruit-Based Spread
Made primarily from apricots, this jam brings the natural character of fruit to a simple homemade preserve.
Contains Vitamin-Rich Apricots
Apricots naturally provide plant compounds and vitamins, making this a more wholesome option than heavily processed spreads.
No Artificial Additives
This recipe uses just apricots, sugar, lemon juice, and water, with no artificial colors, flavors, or preservatives.
Frequently asked questions
Use the cold-plate test: a small spoonful should wrinkle lightly when pushed and fall slowly, not run, from the spoon.
