Canning/ Condiment

Apricot Jam

July 20, 2016 (Last Updated: November 12, 2020)

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Homemade Apricot Jam made with only fresh apricots, lemon juice and sugar. No pectin needed to make this delicious apricot jam. 

A blue bowl filled with homemade apricot jam.

I visited the Peach Man again. Remember when I brought home peaches and made Old Fashioned Peach Ice Cream? This time I brought home a box of apricots.

Do you know how many apricots are in a box of apricots? 892 apricots! I’m kidding….  I have no idea how many are in a box, but there are a ton of apricots inside one box. The Peach Man’s words to me as he handed me the box was, these apricots are ripe, use them up quickly!

How do you eat a whole box in just a couple of days?  You don’t! You quickly get to work and make apricot dishes! Apricot jam is one of our favorites so I made several batches of apricot jam.

Fresh Apricots on a white board.

I make and can a lot of different kinds of jams. When possible, I often make jam without added pectin. There’s nothing wrong with commercial pectin, but you have to use an exact amount of sugar in order for your jam to setup.  It’s usually a huge amount of sugar. I often want to use less sugar so I make jam without added pectin.

There are a few drawbacks: You have to cook the jam longer than with added pectin • It’s a bit more difficult to make certain your jam sets up just right • Some fruits lose their vibrant color with the extra cooking time.

My Tips for Making Jam:

  • Always use fresh, quality fruit. Discard soft, bruised or blemished fruit. If it’s a small blemish, I just cut off that part and use the rest.
  • Always wash and sterilize jars before using.
  • Stir often to avoid scorching.
  • Test your jam by using a candy thermometer or by using the sheeting test. 
  • Process all jam jars in a hot water bath for the recommended amount of time and adjust processing time for your altitude.
  • After processing, let jars cool undisturbed. Don’t be tempted to test the seals yet!
  • After 24 hours, remove rings, wash and dry jars (they will often be sticky) and check seals.
  • Label type of jam and date.
  • Store in a dark pantry.
  • Enjoy!

If you are new to canning using a hot water bath, you might want to read Water Bath Canning

Fresh apricots cut in half with the pits showing.

Equipment needed for making apricot jam

A few other jam recipes I make are Strawberry Jam, Blackberry Jam and Plum Jam.

A great way to use jam is in this Oatmeal Bar Recipe.

Don’t forget to PIN for later! A small blue bowl filled with apricot jam.


If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious canning recipes!

A small turquoise bowl filled with apricot jam.

Apricot Jam

Homemade Apricot Jam
4.67 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Condiment
Cuisine American
Servings 5 pint jars
Calories 30 kcal


  • 8 cups pitted and chopped apricots
  • 1/2 cup fresh lemon juice
  • 5 1/2 cups sugar


  • Place apricots, lemon juice and sugar in a large pot.
  • Turn over medium high heat. Stir often at the beginning until the mixture becomes really liquidy.
  • Continue cooking until mixture comes to a rapid boil
  • Continue boiling for approximately 25 minutes.
  • Cook until jam reaches 220 Degrees F
  • Transfer hot jam into sterilized jam jars (half pint size). Wipe top of jar clean. Add canning lid and ring. Process in a boiling water bath for 10 minutes (adjust for altitude)


  • If you don't have a candy thermometer, test jam by doing the sheeting test (see description in post)
  • Makes 10 half-pint jars or 5 pint jars


Serving: 1TablespoonCalories: 30kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 21mgFiber: 1gSugar: 8gVitamin A: 149IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword apricot jam, apricot jam no pectin added, apricot jam recipes, apricot preserves, how to make jam, jam
Tried this recipe?Leave a comment and let me know what you think.





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  • Reply
    June 10, 2017 at 2:09 pm

    Did you blanch and peel apricots first?

    • Reply
      June 10, 2017 at 2:52 pm

      Hi Bev, I did not blanch and peel first. I just halved and pitted the apricots and then chopped them up. Enjoy!

      • Reply
        June 12, 2017 at 3:31 pm

        Thanks so much! Starting today! Picked two huge bins and my tree doesn’t even look like we made a dent.:)

        • Reply
          June 12, 2017 at 5:30 pm

          Lucky you! I wish apricots could grow here! Good luck with the jam! 🙂

  • Reply
    July 22, 2016 at 7:30 am

    Getting a huge box of fruit like that is so fun. Like Christmas come early! And I can’t think of a better way to use it. I want to put this apricot jam all over my Greek yogurt in the morning.

    • Reply
      July 24, 2016 at 6:34 pm

      Over yogurt is a great idea! I will need to try that with a bit of granola!

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