This easy Apricot Jam Recipe highlights the sweetness of perfectly ripe fruit! It's easy to make and a preserve that everyone loves! Follow these easy directions to learn How to make Apricot Jam and you'll love this delicious jelly!
Still have apricots? Next time try Apricot Pineapple Jam - it's amazing!
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❤️ Why you'll love this recipe
✔️ Nothing is better than preserving fresh fruit's taste all year!
✔️ Apricots and stone fruit make the best fruity preserves with a zing of tartness. It's the perfect balance of tart and sweet.
✔️ This classic recipe is an excellent jam if this is the first time you've tried canning or an old hat at making jelly.
What I love about this recipe is that using pectin makes it a much easier jam for beginners. The process takes all the guess-work out of making jam. Just follow the easy step-by-step instructions and enjoy this delicious jam!
Hands down, we think this is the best apricot jam - enjoy!
Ingredients
You'll only need a handful of simple ingredients. For the exact measurements for the Apricot Jam Recipe, please refer to the recipe card at the bottom of this post.
- fresh apricots
- sugar
- Low sugar Sure Jell - be sure to use the pink box
- fresh lime juice or fresh lemon juice
- salt
- fruit fresh (optional)
- canning jars, lids and rings
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom!
- Clean the stone fruit, remove the pit, and chop into small pieces. Measure exactly 6 cups.
- Clean jars - Wash the jars in hot soapy water, and rinse well. Then place jars, rings, and lids into a pan, cover with water, and boil for three minutes to sterilize; keep warm.
- Combine apricots, lime juice, salt, and fruit fresh in a large heavy-bottomed pot, and mix well.
- Measure ¼ cup of sugar and combine it with the Sure-Jell. Sprinkle it into the apricots, mix again, and set it on the stovetop on high and bring to a boil, stirring constantly.
- When it comes to a hard boil, add the remaining cups of sugar. Stir vigorously until the sugar dissolves, and continue stirring the entire time.
- Return it to a hard boil. Boil it for exactly one minute.
- Remove from the stove & immediately ladle the hot jam into sterilized jars.
- Wipe off the top of the jars to remove any jam. Place lids on the jars and screw them on tightly. Process in a hot bath (boiling water aka water bath canning) for 10 minutes to seal the jars.
Equipment
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- This is a great canning supplies kit. It includes glass jars, rings, funnel, etc.
- If you already have your starter kit, you may just need jam jars - 8-ounce or half-pint jars with rings and lids.
FAQ's
Apricots are high in vitamin c and potassium. This recipe uses less sugar than the full-sugar version.
Using lemon or lime juice will help keep it from turning brown. Additionally, fruit fresh (link below) will help prevent the jam from changing color.
There is no need to mash the apricots with a potato masher or use a food processor. Just dice the apricots into small pieces.
If the jars are properly sealed, the apricot jam will last for a year or longer in the pantry. Opened or unsealed jars should be refrigerated and will last about three weeks in the refrigerator.
No, the sugar in the jam preserves it. So if you forget to refrigerate the jam overnight don't worry! It wouldn't go bad.
There are a number of reasons jam doesn't set and it's usually operator error.... meaning...
✔️ There wasn't the exact amount of fruit the recipe called for.
✔️ The amount of sugar was reduced.
✔️ It didn't boil for exactly one minute after the second addition of sugar
✔️ Lastly, check the use-by date of the pectin - if it's past the date the pectin won't be as effective.
The jam can take up to a week to completely set. Don't get too excited if it seems a little runny at first. Allow it to cool completely, and check it in a week.
No, there's no need to use a candy thermometer. Follow the instructions, and the apricot preserves will set up perfectly and be absolutely delicious!
Still have questions about jam making? I have a post dedicated to making jams and jellies. It's titled How to make Jam. It's a is a great resource!
Top Tip
The most important tip, (in my opinion) is to follow the recipe exactly. Don't adjust the amounts needed as it can change the outcome.
Tips
- Clean the fruit by using 1 part vinegar to 3 parts water, add the fruit and swish around really well.
- Don't change the amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you reduce the amount of sugar, you may end up with mold on top of the jam even though you've sealed it properly.
- Make sure you have enough apricots. Don't change the amount of fruit - if you put in too little, it can get so thick, it's like paste - too much fruit it may not set and will become syrup.
- Although the jars and rings are reusable, the lids are not - you'll need to purchase new ones.
- Stir the jam with a wooden spoon. A metal spoon will get hot and be hard to handle, a wooden spoon won't!
- Allow the jam to sit on the counter until the next day until it's completely cooled and set.
To get all the answers and learn how to make homemade jams and jellies be sure to read through this post. You'll be jamming like a pro in no time!!
Storage
Allow the jars to cool completely. Store the jars in a cool place and enjoy this tasty jam!
Serving suggestions
Of course, Dan would say, just eat it with a spoon! But seriously, homemade jam is one of the best things ever.
- Use it to make homemade salad dressing.
- Make a PB&J or top a toasted English muffin.
- It's amazing in this Apricot Chicken Casserole.
- Pair with your favorite cheese for a fabulous grilled cheese sandwich!
- Warm in the microwave and serve over ice cream.
Related Recipes
I know you'll love this recipe, I make it every year! Here are more fruit preserves to try!
- Christmas in July Pepper Jam is a little spicy and a little sweet. It's perfect over cream cheese on a bagel.
- Peach and ginger pair perfectly in this classic and delicious Peach Jam Recipe.
- Bam Bam Pomegranate Jam is another sweet and spicy jam with amazing flavor.
- Filled with tropical flavors, this Mango Jam Recipe has some of the best flavors and looks like a Caribbean sunset!
- This recipe for Strawberry Rhubarb Jam is sweet and tart - so delicious!
- Lastly, my recipe for Spiced Apricot Jam is filled with exotic flavors!
- If you're a first time jammer, this recipes for Strawberry Freezer Jam is so easy to make and everyone loves it!
I bet you'll love these jam recipes!! Please share your comments below, along with a five-star rating; you’ll make my day! Be sure to tag me on Instagram @bowl_me_over or #bowlmeover – so I get to see all of your great pictures!!
Apricot Preserves Recipe
Equipment
- canning essentials box kit
- Sure-Jell low sugar pectin
Ingredients
- 6 cups ripe apricots cleaned and chopped into small pieces
- 4 ½ cups sugar
- 1 box Low sugar Sure Jell be sure to use the PINK box
- 2 tablespoon lime juice
- ¼ teaspoon salt
- 1 tablespoon fruit fresh optional*
Instructions
- Chop the apricots into small pieces. Measure out exactly 6 cups.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterilize. Remove from heat keep in the hot water while you finish the jam process.
- In a large pot, place the chopped apricots lime juice, salt and fruit fresh (if using). Mix well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again with a wooden spoon and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a full rolling boil (a boil that you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle apricot mixture into sterilized hot jars.
- Use a damp cloth and clean jar. Wipe rims of jars to remove any jam (this will keep the lids from sealing). Place lids on jars and screw bands on tightly. Process in a boiling water bath for 10 minutes to seal the jars.
- Makes 6 eight ounce jars, 3 pint jars.
Notes
- Fruit fresh is an ingredient that prevents fruit from browning during the cooking/canning process. Though not required, it makes your end product look pretty. If you choose, you can omit this ingredient.
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Nutrition
Recipe backstory
I have a confession to make... I played hooky yesterday. Dan and I had hoped to head up to Yosemite National Park last weekend and didn't make it. So... Dan took the day off yesterday and we made a day of it!
The drought is over here in California and with the massive amount of rain we received, we have been rewarded with a significant snowpack. Which means a HUGE spring runoff. The waterfalls at Yosemite are spectacular this year.
The picture on the left was taken 2 years ago in the spring. If you look closely, you can just make out the waterfall - the picture on the right taken yesterday. Just look at the difference!
Yosemite is home to many beautiful waterfalls and in my opinion, the crowning jewel is Yosemite Falls. Though it is not the tallest waterfall in North America, Yosemite Falls is breathtaking, powerful and drops 2,425 feet to the valley floor.
Amazing right? Most definitely!
One of the things we always do is take a picnic lunch - often times it's a PB & J sandwich because I always have delicious jams and jellies on hand! Orange Jelly, Homemade Strawberry Jam, or Blueberry Jam, there's nothing better on a sandwich!
Along with the spring runoff comes the beginning of fruit season in the valley. One of our trips every year includes visiting Two Sisters Apricot Farm where we get buckets of fruit picked fresh right off the apricot tree!
One of the first things I make is this delicious low sugar homemade apricot jam recipe!
Kristen Yard says
This might be a weird question, but can you use this apricot jam recipe as a pie filling, or a tart filling? Thank you!
Bowl Me Over says
No, that's a great question Kristen! I wouldn't use the jam for pie filling, but it's great for a tart, or to brush over a fruit pie as a glaze. Speaking of glaze, I've also used it on grilled chicken and pork. Enjoy!
Heidi Middleton says
I just came across this recipe as my husband wants Apricot Jam. I have never preserved jam before so giving this a try. Only thing is, we don't (or I haven't seen any) low sugar pectin. Just regular pectin. Shall I decrease the sugar amount? Going to give it a try
Bowl Me Over says
Actually if you're using regular pectin, you should increase to the sugar. I don't have a box available, but I would look on the instructions for apricot jam. It probably states 8 cups sugar. Having said that, check amazon. It sells low sugar pectin - {affiliate link} https://amzn.to/3O7ZIoI
Kelli Cooks says
Walmart.com also has pink boxes of Sure Jell low sugar pectin.
Rod B says
Made this last night with fresh picked & puréed apricots. Used 1/8t salt, the suggested fruit fresh, and 4T low-sugar pectin and the set, flavor, and sweet to tart ratio was perfect.
So quick and easy, and with flavor like this who could ever go back to store bought
Bowl Me Over says
Isn't it the best? And so easy too! That's awesome; glad you enjoyed the jam, Rod! If you have some leftover apricots, I'd also encourage you to make the Apricot Pineapple Jam! It's amazing! Thanks for stopping by the blog and leaving your comment. Have a great weekend!
Michelle says
I love this recipe but don't have time right now to make jam and have tons of apricots ripe. Can I freeze them then make it in a few months. If so any tips of freezing them?
Thanks
Bowl Me Over says
Yes, you can freeze them. Wash, dry and pit the apricots. Lay them on a sheet pan individually. When they frozen solid put them in a ziplock bag. When you are ready to make jam, thaw the apricots before measuring to make jam. Enjoy!
Wilma Mau says
Can I omit the hot bath and use this recipe as freezer jam?
Bowl Me Over says
You can, but it may change the texture of the jam.
Kathryn says
Thank you for your wonderful cooking ideas. I’m a native from Central Cal also and have grown up with tree ripened fruit😊
I need To make a thick preserve for pastry fillings. Apricot and prune plum for Kolache. Any ideas? Thank you.
Bowl Me Over says
Thank you Kathryn, you're welcome!! The Apricot Jam Recipe would certainly work for you Kolache and would be delicious! If you don't want to go through the steps to make jam, this blog looks like it has a yummy filling and you could swap the apricots for prunes. https://www.saveur.com/article/Recipes/Apricot-Kolache-Filling/
Brittany says
We eat so much jelly and such here, I can't wait to try out this apricot jam recipe!
Staci G says
I am making this Thursday. I live an hour from yosemite way out in the country and don’t have jelly jars or enough sugar so I will update my review when I make it ?
Bowl Me Over says
Hey Staci, we're practically neighbors! ? You'll love this jam! Sugar is an important part of the preservation process. If I were you, I'd make it freezer jam. Apricots are plenty sweet, so you won't miss the sugar in flavor, but it may not preserve it correctly. If you make/freeze you'll be fine and that's a bonus since you don't have enough jars anyway, right? Enjoy the jam, I can't wait to hear how it turns out!
Elizabeth O’Quin says
This recipe was so easy loved making this I have a question instead of sugar can I use Splenda in its place. Thank you
Bowl Me Over says
Hey Elizabeth, I'm so happy you enjoyed this recipe! It's truly one of my favorites and so popular on the blog! I have tried using Splenda in the past just swapping it out. The jam sets, but I noticed a strong metallic taste to the jam. I tried it again at a radio of two cups Splenda, two cups sugar, and that metallic taste was greatly reduced, but it was still there. Both jams set up ok. If someone really limits their sugar intake, I don't know if it would be near as noticeable. Do you limit sugar or trying to make it sugar-free? Either way be sure and use the low sugar sure-jell package. Good luck!!
Elizabeth O’Quin says
My Husband is a diabetic & I try to stay away from sugar. I do eat some but not a lot. Can I make this recipe with fresh peaches! Thanks
Bowl Me Over says
Absolutely! Fresh peach is a great substitute for apricots. I have another recipe for Peach Jam on the blog also - https://bowl-me-over.com/ginger-curry-peach-jam/ enjoy!!
Phyllis Pixton says
Going to make this tonight. Have three HUGE apricot trees that are LOADED. Problem is, I don't have the Sure-Jell, I have a container of Ball RealFruit Classic Pectin. Can I use this instead and if so, how much ??? Thanks in Advance 🙂
Awaiting Your Reply,
Phyllis
Bowl Me Over says
Great question Phyllis - I wish I had the best answer. 🙁 I've never substituted Ball RealFruit Classic - I've tried the low sugar, but not the classic. There is such an abundance of ways to make jams and jellies, following well-tested recipes is the best bet for getting a successful gel. So shucks! Having said that, I also wouldn't go out and buy it when you have that on hand. I would experiment with 6 tablespoons for the first batch and see how it sets up. Let me know!!
Phyllis Pixton says
Hey there Debra,
Sorry its so late, had company this evening. I made the jam this morning and WOW !! SOOOOOOOOO EASY and SOOOOOOOOOO GOOOOOOOD !!! lol I only used 4 Tbs of the pectin, ( 6 scared me ) and it turned out Great. Even used my favorite cast iron pan ( no worries, it is very well seasoned ) Served it to my company as snack on Ritz crackers, they LOVED IT !!
I am going to go to your blog and try the spiced recipe. Can’t Wait !!! ❤
Bowl Me Over says
That's wonderful! Thanks for the update Phyllis, I'm so glad you love this recipe - it's simple and a perfect way to preserve all those beautiful apricots, enjoy!!!
Heather says
What’s if I forgot the salt??!! ?
Bowl Me Over says
It's going to be just fine Heather! It will be a little sweeter - no worries!! Enjoy the jam!!!
DEBBIE says
Thank you for this recipe, I did make it, and it is delicious but on the sweet side. How is it low sugar? I've never made jam before but it just seemed like a lot of sugar.
thank you!
Bowl Me Over says
I’m glad this is a recipe you enjoy! Apricots are an amazing fruit that are so sweet, almost like honey, you'd wonder why you need sugar at all, right? I work really hard to reduce sugar in the recipes as most of my family are diabetic, but if you don’t put enough sugar to preserve the fruit it will mold and spoil the jam. Regular recipes use 7 cups of sugar and more! All of the jams on my blog except the Mandarin Jam and Marmalade are low sugar. I just haven’t been able to get those to set and preserve with less sugar. A couple more of my favorites are Ja Making Me Crazy Mango Jam and Blueberry Pizzaz. Enjoy the jam Debbie!
Todd says
Do you blanch and peel the apricots before chopping them up?
Thanks!
Bowl Me Over says
No need to peel them at all Todd, just chop them up!
Megan says
Can you use substitute slightly pureed apricots to save some time? Also, can you double this recipe? Thank you, looks great!
Bowl Me Over says
Hey Megan - I'm so excited you're making this recipe - you're going to LOVE it! To answer your questions - yes, you can substitute slightly pureed apricots. It will make a difference in the texture but certainly not the flavor. Go for it I say! 🙂 As far as doubling goes, I wouldn't do that. I'd make two separate batches. Though it may work, there's a much better chance it may not set up. It's something about the chemical process of jam making. Good luck and please come back and let me know how it turns out!
Healing Tomato says
I love all your jam recipes. We have tons of apricots in season right now, so, I am going to make this recipe.
Bowl Me Over says
You will totally love it, it's just the best - perfect & pure all fruit taste! Enjoy!!!
Hope says
Ooh I love homemade jam and the colour of this jam looks amazing! My little boy would love this!
Bowl Me Over says
He would love it Hope, kids always love jam!! 😀
Lisa | Garlic & Zest says
I want this apricot jam -- I think I'll need it slathered on a piece of toast before embarking to Yosemite to experience the magnificence of those falls! Wow!
Bowl Me Over says
Perfect for PB&J - time for a road trip Lisa!!!
Emily @ Recipes to Nourish says
Apricot jam is my favorite!!! This looks so good, I can't wait to make my own. Beautiful pics of Yosemite too, so pretty.
Bowl Me Over says
It is soo good! Apricots are especially good this year with all the rain. Thank you Emily!
Catherine says
I love apricot jam but have never made it myself...this looks wonderful! I have to try this at home.
Bowl Me Over says
Jam making isn't really hard Catherine and everyone always loves it. Also makes a great gift!
Kim @ Three Olives Branch says
Apricots remind me of my grandparents, they always had a bowl of them in the kitchen when we visited. I have always wanted to make my own jam, this looks perfect!
Bowl Me Over says
Yes, it's an old fashioned kinda thing but so delicious! We picked 20 pounds of apricots this year so jam-making was a must to preserve all that flavor!
Liza says
Oh I love this jam recipe! And it lands such nice smooth consistency! My kids especially love apricots and I'm always overloaded with them! Now I'll have this wonderful recipe in mind! 🙂
Bowl Me Over says
The kid would just love this Liza! We used it to top off french toast this morning and it was amazing! I hope you give it a try!!