Making Apricot Jam is probably the best way to preserve apricots. There might be a little work but you got yourself delicious homemade jam. There are so many ways you can use it: for spreading on cookies, bread, as a top for cheesecakes, or panna cotta. You can also use it to flavor homemade ice creams or other desserts.

Apricots are one of the best fruits for jams as their flavor is enhanced when cooked. It’s a pity to let them pass without trying to save some for the colder days.

Some combine apricots with other fruits but I consider this jam is perfect if only apricots are used as they are so flavorful anyway. Not too sweet, a bit tart, a great taste.. the perfect jam indeed.

Let me know if you try this Apricot Jam and hope you enjoy it as much as we did!

Apricot Jam

Apricot Jam

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Making apricot jam is probably the best way to preserve apricots. Use it for spreading on cookies, bread, on cheesecakes or panna cotta.
Servings 14 servings
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs


  • 9 pounds (4 kg) fresh apricots
  • 1 cup (250 ml) water
  • 9 cups (2 kg) sugar
  • lemon juice from 2 lemons


  • First thing when making the jam is to sterilize the jars and lids. Wash them thoroughly and make sure they are well dried before adding the jam inside. If you don't have a dishwasher  with high temperature setting just wash the jars and dry them in the oven (275 F , 130 C) until completely dry and to keep them hot until the jam is ready. Put the lids into a pan of hot, but not quite boiling water for 5 minutes. Always sterilize more jars in case you got with more jam than you anticipated. Keep the jars hot to prevent them from breaking when you fill them with the hot jam.
  • Cut the fresh apricots in half and remove the pits. Place the apricots in a heavy bottom large pot and add the water and lemon juice. Cover and cook, stirring frequently, until apricots are soft and cooked through for about 50-60 minutes.
  • Put a small plate in the freezer.
  • Add sugar and cook, uncovered, stirring constantly until done. Remove any foam that rises to the surface.
  • Once you think the jam is thick enough, test it on the cold plate. Let it cool and if it crinkles and holds it is done. If not continue cooking and repeat the test until the right consistency.
  • Preheat oven to 300 F (150 C) .
  • Carefully fill your hot jars leaving 1/2 inch head space. Place the jars in a baking tray and place it in the oven. Add some warm water in the baking tray and let the jars in the warm oven for about 1 hr.
  • Remove them carefully to a cloth covered counter. Add the lids, cover with the cloth and let them cool on the counter. 


Serving: 1gCalories: 746kcalCarbohydrates: 188gProtein: 4.8gFat: 1.4gSugar: 181.5g
Calories: 746kcal
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: apricot, apricot jam, canning apricots, canning fruits, jam, preserve apricots, preserving fruits

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  1. Kumar's Kitchen Author says:

    we adore apricots in all forms…they are so sunny…this jam looks divine in those mason jars…just waiting to be spread on some nut loaf yummm:-)

  2. Nami | Just One Cookbook Author says:

    WHOA!!!! So many jars of delicious apricot jam!!! I want to learn how to make own jam from fresh fruits one day. I am being too lazy. Must be so delicious. Your beautiful and delicious photos tempted me. 🙂

  3. Milena Author says:

    What’s the expiration date for the jam?

    1. Ella-HomeCookingAdventure Author says:

      Hi Milena.

      If the jar is properly sealed the jam can last for a very long time.

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