This simple 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 for How to make Apricot Jam and you’ll love this delicious jelly! First Published: July 10, 2017… Last Updated: May 4, 2019
Apricot Jam Recipe
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!
One of the first things I make is this delicious low sugar homemade jam!
Grocery List for Apricot Jam Recipe
- Low sugar Sure Jell – be sure to use the pink box
- lime juice
- fruit fresh (optional)
- canning jars, lids and rings
Is apricot jam good for you?
Apricots are high in vitamin c and potassium. This low sugar recipe has less calories than a full sugar version.
How do you keep apricot jam from turning brown?
Using lemon or lime juice will help keep it from turning brown. Additionally fruit fresh (link below) will help the jam from changing color.
How long does apricot jam last?
If the jars are properly sealed, apricot jam will last for a year or longer in the pantry.
Does jam go bad if not refrigerated?
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. Refrigerated in the jam will last up to six months!
Why didn’t my jam set up?
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.
It can take up to a week for the jam 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.
I have one recipe on the blog for Spiced Apricot Jam. I kept this new recipe bright, fresh and pure with a squeeze of lime and a pinch of salt. Not only delicious, this is a simple recipe anyone can make!
Here are some helpful hints when making jam –
- 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.
- 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.
How to make Apricot Jam Recipe
- Clean the fruit, chop into small pieces. Measure exactly 6 cups.
- Place jars, rings, and lids into a pan, cover with water and boil for three minutes to sterilize, keep warm.
- Place the chopped apricots, lime juice, salt and fruit fresh in a large heavy-bottomed pot, 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 sugar.
- Return it to a hard boil. Boil it for exactly one minute.
- Remove from the stove & immediately ladle 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) for 10 minutes to seal the jars.
More of my favorite Jams and Jellies for you to try!
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Low Sugar Pectin. Don’t substitute other types of pectin, this recipes specifically requires low-sugar pectin.
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Homemade Apricot Jam
- 6 cups apricots cleaned and chopped into small pieces
- 4 1/2 cups sugar
- 1 box Low sugar Sure Jell - be sure to use pink box
- 2 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp fruit fresh optional*
- 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 sterlilize, keep warm.
- In a heavy stock 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 and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one 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 into sterilized jars.
- Use a damp cloth and wipe off the top of the jars to remove any jam (this will keep the lids from sealing). Place lids on jars and screw them on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 6 eight oz. jars.
- 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.