Homemade Apricot Jam

Making apricot jam is one of the purest ways to hold on to the warmth of summer fruit. Ripe apricots cook down into a rich, sunset-colored preserve that tastes as bright as it looks.

In this recipe, we let the fruit take the lead—softening slowly, then bubbling gently with just enough sugar and lemon juice to bring out its natural flavor and help it set.

There’s no need for pectin; apricots already have what it takes to turn into a thick, spreadable jam.

The cooking process is simple but steady, giving you a jar full of flavor that tastes great on warm toast, layered in cakes, or spooned over yogurt.

It’s the kind of preserve you’ll want to keep on hand year-round, not just for breakfast, but for baking and desserts too.

Table of Contents

Homemade Apricot Jam Recipe

Ingredients

1.5 kg fresh ripe apricots (weighed whole)
750 g granulated sugar
3 tbsp fresh lemon juice
1/4 cup water (optional, for initial softening)

Instructions

Wash the apricots thoroughly and pat them dry with a clean kitchen towel.
Cut each apricot in half, remove the pits, and discard them. If desired, cut the halves into quarters for faster cooking.
Place the apricots in a large heavy-bottomed pot or jam pan. Add the lemon juice and water (if using).
Cook over medium heat for about 10–12 minutes, stirring frequently, until the apricots begin to soften and release their juices.
Once the apricots have softened, use a potato masher or wooden spoon to break them down to your desired texture.
Add the sugar and stir until fully dissolved. Do not rush this step—make sure all the sugar is melted before bringing it to a boil.
Increase the heat to high and bring the mixture to a full, rolling boil. Stir frequently to prevent sticking.
Boil for 20–25 minutes, keeping a close eye on the jam as it thickens. Skim off any foam that rises to the surface.
To test the jam for doneness, place a small plate in the freezer for a few minutes. Drop a spoonful of jam on the cold plate and wait 30 seconds. If it wrinkles slightly when pushed with your finger, it’s ready.
If the jam isn’t ready, continue boiling for another 5 minutes and test again.
Once the jam reaches the right consistency, remove it from the heat and let it sit for 2–3 minutes. Stir gently to evenly distribute the fruit.
Pour the hot jam into clean, sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal immediately with lids and let the jars cool at room temperature. Store unopened jars in a cool, dark place.
Once opened, keep the jar in the fridge and consume within 2–3 weeks for best quality.

Tips For The Best Apricot Jam

Use ripe, fragrant apricots that give slightly when pressed. The riper the fruit, the more flavorful the jam.
If you prefer smoother jam, you can puree the fruit before adding sugar.
Stir frequently during cooking to avoid burning or sticking at the bottom.
You don’t need to add pectin because apricots naturally contain enough to set the jam when combined with sugar and lemon juice.

What’s The Best Time To Make Apricot Jam?

Apricot jam turns out best when made during peak apricot season, which is usually in late spring to early summer, depending on your location.

The best time to make apricot jam is when apricots are naturally sweet and ripe on the tree. This gives you more flavor and better texture in the final jam.

Freshly picked apricots should feel slightly soft when gently pressed and have a deep orange color with a sweet aroma. Using underripe or overripe fruit can affect both the flavor and the jam’s ability to set well.

If you’re using store-bought apricots, try to choose those that are not too firm but not mushy either. Farmers markets are a great place to find high-quality apricots when they’re in season.

Can I Use Dried Apricots Instead Of Fresh?

Fresh apricots give the jam its bright, juicy flavor, but dried apricots can also be used if fresh ones aren’t available. However, the method changes slightly.

To use dried apricots, you must rehydrate them first. Chop the dried fruit into smaller pieces and soak them in hot water for a few hours or overnight until they’re soft and plump.

Then, cook them with sugar and lemon juice as you would with fresh fruit. The flavor of dried apricot jam is more concentrated and slightly deeper, but it still makes a great spread.

This method is especially useful when apricots are out of season, and it helps reduce food waste by using pantry staples.

Why Didn’t My Apricot Jam Set Properly?

Sometimes jam doesn’t set even after boiling. Here’s why that can happen and how you can fix or avoid it next time.

Not enough natural pectin: Apricots do have natural pectin, but if the fruit is too ripe or cooked too slowly, pectin can break down. Ripe fruit tastes better but may need more cooking time or lemon juice to help it set.
Too little acid: Lemon juice helps the pectin work properly. Skipping or reducing it can affect how the jam sets.
Under-cooked mixture: The jam must boil hard for at least 20–25 minutes to reach the right temperature (around 220°F or 104°C). Use a candy thermometer if you’re unsure.
Too much stirring or stopping mid-boil: Interrupting the boil can reduce heat and affect the jam’s ability to set. Let it cook consistently once it’s boiling.

If your jam hasn’t set after cooling, you can re-boil it for a few more minutes with an extra splash of lemon juice and test again using the cold plate method.

Can I Reduce The Sugar In Apricot Jam?

Reducing sugar in jam recipes is possible, but it changes the texture, shelf life, and flavor.

Sugar helps the jam thicken, preserve, and develop flavor. If you use less sugar, the jam may end up runnier and won’t last as long in storage.

However, you can reduce the sugar slightly without ruining the recipe—just don’t cut it in half or more. If you want a lower sugar option:

Use slightly underripe apricots: They have more natural pectin.
Add extra lemon juice: This helps with the setting process.
Store in the fridge or freezer: Since low-sugar jam doesn’t preserve as well, refrigeration is important.

If you’re using commercial low-sugar pectin, you can cut the sugar more dramatically, but then it’s a different method altogether.

How Long Does Homemade Apricot Jam Last?

How long your jam stays good depends on how it’s stored and whether the jars were sealed properly.

Properly canned and sealed jam can last up to 12 months at room temperature. Keep it in a cool, dark cupboard away from sunlight and heat.

Once opened, store the jar in the refrigerator and use it within 2 to 3 weeks.

If you don’t can your jam, you can keep it in the fridge in clean, tightly sealed jars for up to 3 weeks.

For longer storage, freeze the jam in freezer-safe containers, leaving some space at the top for expansion.

Frozen jam stays good for 6 to 8 months. Always use a clean spoon when scooping jam to avoid introducing bacteria.

What’s The Right Texture For Apricot Jam?

The perfect apricot jam should be thick, smooth, and slightly glossy without being too firm or too runny.

The right texture depends on how long the jam is cooked and how much natural pectin is in the fruit. It should spread easily on toast without dripping but not feel rubbery.

You want it to hold its shape slightly on a spoon but still be soft and spreadable. To test the texture while cooking:

Chill a plate in the freezer.
Drop a spoonful of hot jam on it.
Wait 30 seconds, then push it with your finger.

If it wrinkles slightly, it’s done. If it’s still runny, boil for a few more minutes and test again.

What’s The Best Way To Store Apricot Jam?

How you store your jam directly affects how long it stays fresh and safe to eat.

If you’ve canned the jam in sterilized jars and sealed them properly, store them at room temperature. A pantry or cupboard is ideal, away from light and heat. Always label the jars with the date so you know when to use them.
If the jar has been opened, refrigerate it immediately. Make sure the lid is closed tightly, and always use a clean spoon.
If you don’t plan to can your jam, store it in the fridge or freezer. In the fridge, it will last about 3 weeks. In the freezer, up to 8 months.

Jam that smells sour, looks moldy, or has bubbles should be thrown away.

Can I Add Flavors To Apricot Jam?

Yes, apricot jam pairs well with many natural flavors. Just a small amount can enhance the taste without overpowering the fruit. Here are a few ideas that work well:

Vanilla: A small splash of vanilla extract adds warmth and richness.
Cinnamon or cardamom: Just a pinch can bring a cozy twist.
Lemon or orange zest: Adds brightness and a deeper citrus aroma.
Ginger: A little fresh or ground ginger gives a spicy edge.

Add these ingredients toward the end of cooking so they don’t lose their flavor. Don’t go overboard—let the apricots still shine.

How Can I Use Apricot Jam Besides Spreading On Bread?

Apricot jam is incredibly versatile and can be used in both sweet and savory dishes. Here are some ideas to inspire you:

Fill cookies or pastries: Use it in thumbprint cookies or as a layer in cakes and tarts.
Glaze meat: Brush on roasted chicken or lamb for a sweet, sticky finish.
Stir into yogurt or oatmeal: Adds natural sweetness and flavor.
Layer in parfaits: Use with granola and cream for a quick dessert.
Glaze for fruit tarts: Warm it slightly and brush over fresh fruit to add shine and flavor.