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If you want to celebrate summer flavors, there couldn’t be a simpler way than making a batch of this easy apricot jam recipe.

One of my favorite things about apricots is that you don’t have to peel them. Well, yes, there’s the flavor aspect too, but let’s honest, no peeling sure does make things fast and easy!

That, and pits that practically fall out with why I consider apricot jam to be one of the easiest things you can make to can.

You might think that the flavor of apricots is kind of bland, but the lemon juice, and sweetener in the jam really work to bring out an incredible flavor. Slathered on a fresh piece of sourdough sandwich bread and butter, I just can’t get enough of it.

Ingredients for homemade apricot jam

Fresh apricots. Choose ripe, but firm, fruit. This will not only have the most flavor, but be the easiest to pit.
Lemon juice. This helps bring out the flavor, and brings the pH of the jam down, helping to preserve it safely. You won’t taste any tartness, just an enhanced apricot flavor.
Fruit pectin. This is an ingredient you can easily find at large stores like Walmart, or order from Amazon.
Sugar. Believe it or not, sugar acts as a preservative in jams. While I understand the desire to avoid, or minimize sugar, it’s not something I worry about here, since jam is a condiment we don’t eat a lot of. That said, if you prefer a sugar-free jam, You can get a pectin specifically meant for making no/low sugar jams.

Some lovely additions can be made to this recipe for flavor, such as cinnamon, ginger, and other spices. These can be added in a spice bag, and removed after simmering with the jam, or added (in small quantities) as ground spices.

Why use fruit pectin?

It’s true that you can develop the pectin in the fruit itself and eliminate the need for boxed pectin – in theory.

The reality is, it’s unreliable, and doesn’t set up as well as what you might be used to.

That doesn’t mean you can’t do it, but for me personally, it’s not worth it. Different fruits have different pectin levels, and the ripeness of the fruit affects the level of pectin as well.

Most boxed pectin is derived from apples, because apples are the most pectin-rich fruits.

Stone fruits tend to be on the opposite end of the spectrum, meaning that if you do your best to make pectin less jam with apricots, you’ll likely end up with apricot syrup.

Worth a try? That’s up to you. I will say, apricot syrup wouldn’t be the worst thing – it would be great on pancakes or ice cream.

How to make apricot jam

Wash apricots, and using a sharp knife, cut in half to remove and discard the pit.
Crush, dice, or blend apricots, and measure out five cups of crushed fruit.
Note: I like to pulse a few times with my immersion blender, leaving some chunks, but roughly pureeing most of it for an evenly spreadable jam.
Add measured fruit to a 4 quart of larger pot, and stir in lemon juice and pectin until pectin is dissolved.
Bring to a boil over medium-high heat, stirring occasionally, to ensure that the fruit doesn’t scorch or stick to the bottom of the pan.
Add sugar all at once, and stir until dissolved
Bring mixture back to a full rolling boil that can’t be stirred down, and boil for exactly one minute.
Remove from heat and use a spoon to skim foam from the top. (be sure to save foam to eat fresh – there’s nothing wrong with it, it’s just full of air bubbles you don’t want in your canning jars).

How to Can Apricot Jam

Equipment needed

To can the jam, you will need a water bath canning kettle. This can be any large pot tall enough to fit your jars on a rack that keeps them separated from directly touching the hot bottom of the kettle, while also submerging them in water at least an inch over the tops of the jars.

You will also need canning jars. I usually use either pints or half pint jars. Any brand that is meant for canning will work.

And lids. Usually new jars come with lids, and with the exception of Mainstays brand (sorry Walmart), those lids work pretty well. However, on subsequent uses of the jars, you will need replacement lids. For those, I order in bulk from Denali Canning. They have a money back guarantee, and sure enough, I haven’t had one fail to seal yet.

Another handy thing to have is a canning funnel, which will help you fill your jars faster without making a mess, and a ladle.

Process

After skimming, ladle the hot jam into sterilized jars, leaving 1/2 inch headspace.
Wipe rims of jars with damp paper towels, or a soft cloth to ensure they’re clean and free of debris.
Screw down sanitized lids and bands firmly.
Note: If you won’t be able to water bath can the jars right away, flip the jars upside for for 2 minutes, then right-side up. This will sterilize the headspace area of the jar, and the jars will mostly likely seal at they cool, keeping them from growing any unwanted bacteria while they wait to be canned.
Fill water bath canner with hot water. Be sure there is a rack inside the pot to ensure water circulation on all sides of the jars.
Place jars of jam in the water bath, adding water if needed to reach a depth of at least one inch over the tops of the jars.
Place lid on kettle, and bring to a full, rolling boil.
Boil pints for 20 minutes, or half-pint jars for 15 minutes.
Remove from heat, and let cool.
After a while, you can remove the lid from the kettle to speed up the cooling process.
If you need to remove the jars from the boiling water bath before they’re reasonably cooled, lift out of the water with a jar lifter, and protect from drafts (and yourself) with a towel while you transfer them to a towel-lined surface. Cover them with a second towel, and let finish cooling.
After 24 hours, check seal, and wash jars.

Store in a cool place out of direct light.

More delicious recipes to try: