Homemade Apricot Jam Recipe is stupid easy: Never Buy Again!
We don’t eat jams and jellies, but I have sure been turning them out this summer. I do use apricot jam throughout the year as glazes in many of my favourite recipes, and this is the one jam that Vanja loves on palacinka!
Little fuzzy pink-hued golden apricots remind me of a little baby’s bottom. In a good way. The precious fragrant juicy sweet globes of Mother Nature’s splendor in the middle of a hot summer are simply luscious.
Is there anything else as beautiful? Of course, the next harvest of fruit or vegetables is every bit as appealing, but the apricot’s fuzzy little cheeks are somehow reminiscent of the Garden of Eden … and perfection.
Yet, apricot jam is as common a jam as common is. Unless, you make your own. Which one must, these days, to ensure quality in one’s own kitchen and on the home table. Making my own apricot jam develops a relationship between me and my little jars of common jam. The inherent satisfaction I feel when the task is done is inexplicable and so primal. I made it. I ate the fruit that went into it. I laboured over it. I will not waste it. I value it and will use it judiciously and with joy.
That is such a different relationship than the relationship I have with food I buy that I did not make myself. And, trust me, people. This recipe is the easiest one you will every make. And, the most delicious. Try it.
After making a scrumptious apricot pie and a homey apricot cobbler, as well as enjoying the fresh fruit on its own, I found I had only three cups left for my jam. Yet, it will likely be enough for the two of us, this year.
After macerating in the sugar over night, the juices have oozed from the fruit and are ready to be churned into the sumptuous apricot jam. The recipe does call for the apricots to be chopped; however, I am a rebel and prefer to leave them halved.
Bubbling and boiling didn’t take too long and the sugar had dissolved overnight.
Bringing the little babies to a hard rolling boil stirring constantly is important to avoid that sticky pot, until “thick”….
Piping hot, this apricot jam is ready to be ladled into the jars!
No pectin in this recipe. My grandmother taught me that when making jams without pectin, if the jam drips off the spoon or spatula in two strands close together, you are done. This did that. I just couldn’t drip and photograph at the same time. And, it all came together in that “thick” two-strand-off-the-spoon mode in about 5 minutes, too!
Two perfect jars of lovely golden summer sunshine to be enjoyed in the middle of a cold blustery winter day.
Homemade apricot jam! YUM!
Classic Apricot Jam
This recipe has been made by my family for generations. You can make this jam with any amount of apricots you have on hand. Thermomix Recipe process included below.
Ingredients
- 2 cups fresh aprictos , cleaned, halved and pitted
- 1 1/2 cup sugar
- 1 tablespoon lemon juice
Instructions
-
Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
-
Stand, covered, for 12 hours at room temperature
-
Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
-
Ladle hot jam into in hot sterilized glasses; seal
-
Process as you would for any preserved jam, or freeze
Instructions for the Thermomix
-
Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
-
Stand, covered, for 12 hours at room temperature
-
Place all ingredients into the TM bowl and set on reverse
-
Set time at 10 minutes, temperature at Varoma, and speed at 2
-
Place the Thermomix sieve on the lid of the machine to avoid splatter when the mixture boils
-
Pour hot jam into in hot sterilized glasses; seal
-
Process as you would for any preserved jam, or freeze
-
Wasn't that easy?
Recipe Notes
For Peaches?....and...?
This recipe gels without added pectin. It relies completely on sugar and the natural pectin in the fruit and lemon for gelling. It can be used for peaches, too - and here is a bigger portion that will make 3 1/2 pints.
4 lbs unpeeled stone fruit (10 cups pitted and cut); peaches, nectarines, plums, apricots, or cherries
5 cups sugar
1 lemon, juice and zest
LOVE seeing this after Angela’s timely post. Thanks for the beautiful pictures (and boy do I ever have to try this!)… off to the market this weekend:) Thanks as always Valerie.
Yes, Angela’s post was SO timely!
There is nowhere else to shop, but the market, is there. LOVE market day!
🙂
V
I love the colour of the apricot jam, and you make it look so easy to make it. I have to give making jam a try this summer.
Liliana
This jam is the easiest recipe on the planet – next to boiling an egg.
Seriously. Let me know when you give it a try. Fear of not being able to do something because we “imagine” it is hard is the greatest barrier to success in the kitchen. You are an old pro in the kitchen, so this recipe would be one you could do in your sleep!
🙂
V
bon matin Valérie,
la confiture d’abricots est ma confiture préférée. En fin de cuisson, je rajoute à la mienne, les amandes des abricots, que j’ai pelées et hachées….je t’assure que c’est toute une différence 🙂
bon matin!
Ma mère a cette recette avec les amandes et je fais aimer. Il n’est pas aussi facile à faire que celui-ci, mais il est tellement délicieux!
🙂
v
It is as easy as making strawberry jam. Looks so good Valerie.
Yes, Helene
It is so similar to my Strawberry Freezer Jam recipe – though that is a “bit” more difficult as it does include pectin. I am posting it soon, too. Just got it made after we went Strawberry picking!
🙂
V
Aren’t apricots the most beautiful fruit? I love apricot preserves and would love to try this stupid simple recipe 🙂
🙂 Hahaha
And you just should!
🙂
V
My absolute favourite… and your jam looks divine! Love the photos too. xo
Do you take the skin off before making the jam?
HI Janni,
No, I leave the skin on. It adds a lovely flavour and texture to the jam. Have never heard of anyone removing the skin. Let me know how it works for you!
🙂
Valerie
Thank You, the jam was very easy to make, I will make it again, very good.
SO happy to hear that, Janni!
YEAH!!!
Hugs,
V
Fabulously easy. This is the best jam I’ve ever made. Going to try the recipe with peaches today.
Oh, happy dance!
Thank you, Jennifer!
Cannot wait to hear how it turns out. I do believe I will buy some peaches at the market tomorrow, and do the same!
Hugs,
Valerie
Hello! Would this work with overripe apricots? I’ve read that the natural pectin in the fruit diminishes and might prevent jams from setting up, but that freezer jams are a way of getting around this. Have you ever used overripe fruit? Thanks so much!
I usually dry my over ripe fruit, so no – sorry. Have not tried this recipe with over ripe fruit
🙂
Let me know what you do
🙂
V
I loved the apricot jam, it turned out so sharp and thick, the best kind for vanilice:)
I made it with 5 lb apricots (weight is bone-in), 6 1/4 c sugar and one whole lemon sliced.
Valerie, what is the ratio fruit, sugar, lemon (no added pectin) you use to make strawberry jam! Thanks in advance!
Hi Ves
Thrilled you loved the jam. We sure do!. I haven’t made strawberry jam in such a long while.I don’t feel like I can answer with confidence for that reason.
HUGS,
Valerie
I so want to try your jam do you just leave it on counter for the 12 hours or do you put it in the fridge do you process yours or do freezer wondering which is better. Can I cut them up tonight and leave them sit overnight and do in the morning.
Thanks
Val
Hi Val
Hi Val!
I thought I had included specific instructions, so just checked again: “let stand, covered, at room temperature for 12 hours” – so NOT in the fridge and yes, instructions do say “12 hours” so you could definitely halve them the night prior, add the sugar, cover them and let them sit for overnight – but 12 whole hours.
Let me know how it goes! This is a great and very very simple recipe!
🙂
V
What’s the idea behind letting it sit for exactly 12 hrs? What will happen if I cook it before that time? Thanks.
Dear Aurora,
The 12 hours provides the opportunity for the apricots to macerate in the sugar. An hour or two on either side won’t likely make a noteable difference, but it is a good measure. Eight hours is definitely not enough. It changes the texture and deepens the flavour.
Hope this helps.
🙂
Valerie
Sweet…I have two trees full of glorious apricots….so will be making these over the next few days thank you
Lucky you, Bree!
🙂
V
Seriously…best jam ever…Now I am making more tomorrow..yes the tree is so full. I can freeze it once made?
Hi Bree!
Great to hear!
You can freeze your fruit and make the jam with that, or you can freeze the jam after it is made, or process it and keep it in the pantry!
🙂
Valerie
Hi Valerie. I was just googling and found your recipe. What would the weight be for 2 cups of apricots. My mum used to make the best apricot jam in the world and now she had passed it’s up to me. I hope this is as good as hers.
Apparently, 2 cups apricots are 15.9 ounces or 451 grams. I’ve never weighed mine or done this specific recipe by weight, but hope this helps. I just googled the information.
Sincerely,
Valerie
Lovely jam. Brilliant colour. Apricot season has arrived in Australia. I cooked it a little longer and lowered the thermomix speed because mine kept boiling over. Delicious! Thank you.
Thank you, Lucy!
Hi Valerie,
Thank you so much for sharing your recipe. I was wondering if I could smash the apricots? My kids don’t like chunks in their jam and I usually do with strawberry jam, Do you think I can do this with the apricots?
Marta
Hi Marla,
Absolutely, but the jam will be thinner. I would do it at the very end.
Let me know how it goes!
🙂
Valerie
Fantastic recipe, particularly if you don’t like a super sweet jam. It’s a nice mix of sweet & a tiny hint of tart. Remember to make sure the jam reaches 105° to ensure it sets.