This apricot jam recipe is everything you want –
sweet, tangy, and full of fresh fruit. It’s a great way to hold onto summer.
If you’ve never made jam before, this apricot jam recipe is your sign to start. No pectin, no fancy tools — just apricots, sugar, lemon, and a splash of water.
The result? A glossy, chunky jam that’s sweet, tangy, and honestly kind of addictive. Spread it on buttered toast, swirl it into yogurt, or use it in baking — it’s the kind of thing you’ll want to keep in your fridge all summer long (and maybe into winter too).
Why You’ll Love This Apricot Jam Recipe
- It’s super simple. No pectin, no thermometer, no stress.
- It actually tastes like fruit. Sweet, tangy, and a little bit sour — just how apricot jam should be.
- You can keep it plain or dress it up. Add orange zest, vanilla, thyme… or don’t.
- Small batch or big batch — up to you. The method works with any amount of fruit.
- It’s a great way to hold onto summer. Make it now, enjoy it for months.
🎥 Watch: How to Make This Apricot Jam
Want to see exactly how this jam comes together? Watch the quick video below:
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Ingredients & Variations
You only need 4 ingredients to make this jam — and the method works whether you’re using a handful of apricots or a whole kilo.
Here’s what you’ll need:
- Apricots – fresh, pitted, and cut into chunks. You can leave them big for a chunkier jam or cut smaller if you prefer it smoother.
- Sugar – about 75% of the apricot weight (so 750g sugar for 1kg apricots). It’s what helps preserve the jam and gives it that glossy, thick finish.
- Lemon juice – just a tablespoon or so to balance the sweetness and help everything set.
- Water – between ½ cup to 1 cup, depending on how ripe and juicy your apricots are. Slightly underripe fruit will need more water to get things going.
Optional flavor add-ins (totally up to you):
- Orange zest
- Vanilla
- Thyme leaves
- Orange blossom water
- Whole cardamom pods
You can also use this same method with other fruit — try it with peaches, nectarines, raspberries, or a mix of whatever you have on hand.
How to Make Apricot Jam
Making apricot jam is easier than you think. You’ll start by simmering the apricots with a bit of water until they begin to soften. Then you’ll add sugar and lemon juice, stir, and let it cook down into a thick, glossy jam.
The whole process takes around 50 minutes from start to finish — no pectin, no special tools. The jam thickens more as it cools, so don’t worry if it looks a bit loose while it’s hot.
How to Sterilize Jars & Store the Jam
You don’t need anything fancy — just clean jars and boiling water. I pour boiling water into each jar to fill it completely, close the lid, and let it sit for a few minutes. Then I pour the water out, fill the jars with hot jam, and seal them while they’re still warm.
For an extra seal, I like to flip each jar upside down for a second before letting it cool upright on the counter.
Once cooled, store your jam in the fridge. It’ll keep for a few months — maybe longer, if sealed well and handled with clean utensils.
Ways to Use This Apricot Jam
This jam is super versatile — sweet but tangy, and not too heavy — which makes it perfect for more than just toast.
Here are a few of my favorite ways to use it:
- Spread on toast with salted butter (simple but so good)
- Swirled into plain yogurt or oatmeal
- As a filling for pastries and cakes
- In a glaze or sauce for roast chicken
- With cheese — especially soft, salty ones like feta or brie
You can also use it in my sweet cheese pastries or jam crumble bars — both are perfect with a spoonful of this jam on top.
Apricot Jam Recipe
Ingredients
- 1 kg fresh apricots (pitted and quartered)
- 1 cup water (approx.)
- 750 g granulated sugar
- 1 tbsp fresh lemon juice
Instructions
- Prep the apricots: Wash, pit, and chop the apricots into chunks. You can leave them larger for a chunkier texture or dice smaller if you prefer a smoother jam.
- Pre-cook the fruit: Place the apricots and water in a large pot. Cook over medium heat for 10–15 minutes, stirring occasionally, until the apricots begin to soften and release some juices.
- Add sugar and lemon juice: Turn off the heat. Add the sugar to the center of the pot (don’t stir right away). Add the lemon juice over the sugar and let everything sit for a couple of minutes before mixing to help prevent crystallization.
- Simmer the jam: Turn the heat to medium and let the jam cook at a gentle boil for 30–35 minutes, stirring occasionally and skimming off any foam that rises to the top. Break down the apricots as much or as little as you like, depending on your preferred texture. The jam will thicken slightly as it cooks and more as it cools.
- Sterilize the jars: While the jam is cooking, sterilize your jars by pouring boiling water into each one until full. Close the lid, give it a shake, and let it sit for a few minutes. Pour the water out just before filling.
- Jar the jam: Pour the hot jam into the warm, dry jars. Seal tightly. Optionally, flip each jar briefly and then place it upright to cool completely. This helps create a better seal.
- Cool and store: Let the jars cool at room temperature, then store them in the fridge. The jam can keeps up to a few months.
Before You Go
If you give this apricot jam recipe a try, let me know how it turns out — or how you like to use it. I’d love to hear in the comments!
