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
Slather this homemade jam on a thick slice of homemade bread!
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.
Tunnel View shows the difference in the waterfall coming over Bridal Veil Falls from one season to the next.
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.
Yosemite Falls is breathtaking!
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
- apricots
- sugar
- Low sugar Sure Jell – be sure to use the pink box
- lime juice
- salt
- 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.
Step by step directions on how to make apricot jam!
Apricot Jam
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.
Anyone can make these amazing preserves!
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!
- Christmas in July Pepper Jam
- Peach Jam Recipe
- Bam Bam Pomegranate Jam
- Apricot Pineapple Jam
- Ja Makin’ Me Crazy Mango Jam
Amazon Disclosure: Some of the items below contain affiliate links; I am a participant 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. However, I only promote things that I love and think you will love, too. For more information, please see our Disclosure Policy.
Canning Essentials Kit – this contains the basic thing you’ll need to make this jelly!
Low Sugar Pectin. Don’t substitute other types of pectin, this recipes specifically requires low-sugar pectin.
Love it? I knew you would!! 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!!
Homemade Apricot Jam
Ingredients
- 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*
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 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.
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.
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!!
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!
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!
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!
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!!!
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!! 😀
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!!!
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!
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!
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!
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!!!
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!!!
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!!
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!