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!
❤️ 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.
Just follow the easy step-by-step instructions and enjoy this delicious jam! Hands down the best apricot jam - enjoy!
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
- Low sugar Sure Jell - be sure to use the pink box
- fresh lime juice or fresh lemon juice
- fruit fresh (optional)
- canning jars, lids and rings
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.
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.
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.
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!
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!
- 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!!
Allow the jars to cool completely. Store the jars in a cool place and enjoy this tasty jam!
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.
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
- Sure-Jell low sugar pectin
- 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*
I earn a commission from Instacart from qualifying purchases.
- 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.
- 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.
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!
First published July 10, 2017 - Last updated May 23, 2021