Apricot Jam Recipe
Apricot jam recipe made with 4 ingredients and no pectin. This simple recipe is perfect for toast, yogurt, or baking.
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.
722kcal