Apricot Jam
Ingredients
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- 2 pounds apricots – halved, pitted, chopped into 0.5-inch pieces (~29.5 small apricots)
- 2 pounds granulated sugar
- 1/4 cup lemon juice – fresh
Instructions
1. Wash 6 half-pint jars, lids, and bands. Place a canning pot or deep stockpot with a rack on the stove, add enough water to cover jars by 1–2 inches, and bring to a simmer. Keep jars hot in the water; wash lids and set aside at room temperature.
2. In a large nonreactive pot, combine the chopped apricots, granulated sugar, and lemon juice. Stir well, then let macerate at room temperature until the sugar is mostly dissolved and juices are released, 1–2 hours (or cover and refrigerate up to overnight).
3. Place a small plate in the freezer for set testing. Set the pot over medium-high heat and cook, stirring frequently, until the mixture comes to a full rolling boil and the sugar is completely dissolved, 8–12 minutes. Skim and discard any foam that rises.
4. Continue boiling vigorously, stirring often and adjusting heat to prevent scorching, until the jam thickens, 20–30 minutes. Cook to 220°F at sea level (subtract about 2°F for each 1,000 ft elevation), or until a spoonful placed on the frozen plate wrinkles when pushed and the jam sheets off a spoon.
5. Remove from heat and let the jam rest 5 minutes, stirring gently to redistribute the fruit.
6. Working with one jar at a time, remove a hot jar from the water. Ladle hot jam into the jar, leaving 1/4-inch headspace. Slide a clean utensil around the inside to release air bubbles, adjust headspace, and wipe the rim. Center a lid on the jar and screw on the band fingertip-tight. Repeat with remaining jars.
7. Return jars to the pot, ensuring they’re covered by 1–2 inches of boiling water. Process for 10 minutes (add 5 minutes for 1,001–6,000 ft; add 10 minutes above 6,000 ft). Turn off heat, let jars rest in the water 5 minutes, then transfer to a towel-lined surface to cool 12–24 hours.
8. Check seals (lids should be concave and not flex). Store sealed jars in a cool, dark place up to 1 year; refrigerate after opening. If a jar doesn’t seal, refrigerate and use within 1 month (or freeze up to 6 months).
Apricot jam is a bright, sun-kissed preserve with a balance of lush fruit sweetness and lively acidity. When cooked properly, it has a soft, spreadable gel that suspends tender apricot pieces, making it ideal for toast, pastries, and glazing cakes or tarts. Its flavor leans toward honeyed and floral, with a gentle tartness that keeps it from tasting overly sweet.
Apricots likely originated in Central Asia, spreading west through Persia and the Mediterranean, where preserves became a cornerstone of seasonal cooking. Sugar-based jams gained prominence in Europe from the 17th century onward as refined sugar became more available, with apricot jam becoming especially beloved in French patisserie and Central and Eastern European kitchens. Today it remains a staple across Europe and the Middle East, used both as a breakfast spread and as a classic glaze for fruit tarts, sponge cakes, and Viennese pastries.