Go Back
+ servings
Spiced Apricot Jam

Spiced Apricot Jam

Homemade jam is so delicious and a hundred times better than store bought! Now's the time to take advantage of Summer's bounty make jam! So yummy and it makes a great gift!
Course Jams and Jellies
Cuisine American
Keyword apricot jam, apricot jam recipe, homemade apricot jam, homemade jam
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48
Calories 84kcal
Author Deb Clark


  • 6 cups chopped apricots
  • 1 1.75 oz. package Low Sugar Sure Jell (pink box)
  • 4 1/2 cups sugar
  • 2 tablespoons lemon
  • 1 lime zested and juiced
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1 tablespoon butter 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, allspice, turmeric and ginger. Also add the butter, lime zest, lime & lemon juice. Mix everything together 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. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
  • Makes 6 eight oz. jars.


Calories: 84kcal | Carbohydrates: 21g | Sodium: 2mg | Potassium: 51mg | Sugar: 20g | Vitamin A: 380IU | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.1mg