Canning/ Condiment/ Recipe

Apricot Jam

July 20, 2016 (Last Updated: August 2, 2019)

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Homemade Apricot Jam made with only fresh apricots, lemon juice and sugar.

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 ā€¢ It’s a bit more difficult to make certain your jam sets up just right ā€¢ 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 for apricot jam

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 bowl filled with homemade jam.


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

4.67 from 3 votes
Homemade apricot jam made with just fresh apricots, lemon juice and sugar.
Apricot Jam
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Homemade Apricot Jam

Course: Condiment
Cuisine: American
Keyword: apricot jam, apricot jam no pectin added, apricot jam recipes, apricot preserves, how to make jam, jam
Servings: 5 pint jars
Calories: 30 kcal
Author: Kathy
  • 8 cups pitted and chopped apricots
  • 1/2 cup fresh lemon juice
  • 5 1/2 cups sugar
  1. Place apricots, lemon juice and sugar in a large pot.
  2. Turn over medium high heat. Stir often at the beginning until the mixture becomes really liquidy.
  3. Continue cooking until mixture comes to a rapid boil (keeps boiling even when stirring)
  4. Continue boiling for approximately 25 minutes.
  5. Cook until jam reaches 220 Degrees F
  6. 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)

Recipe Notes
  • Nutritional value is figured at 1 Tablespoon sized serving
  • If you don't have a candy thermometer, test jam by doing the sheeting test (see description in post)
  • Can in 10 half-pint jars or 5 pint jars
Nutrition Facts
Apricot Jam
Amount Per Serving
Calories 30 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 21mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 149IU3%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.





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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! šŸ™‚

  • 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!

  • Reply
    Cheyanne @ No Spoon Necessary
    July 21, 2016 at 12:57 pm

    Hahahahaha! 892 apricots is a lot! Too bad I’m not your neighbor or I’d gladly take 165.2 of them off your hands. šŸ˜‰ Love that you decided to make jam with your fresh and ripe surplus of apricots! Your jam looks absolutely perfect, Kathy! Love your tips too! I’ve been meaning to make jam with some of summers produce, so this post came at the perfect time! Cheers, friend!

    • Reply
      July 24, 2016 at 6:34 pm

      Trust me…there were too many to count!

  • Reply
    Anu - My Ginger Garlic Kitchen
    July 21, 2016 at 11:26 am

    What a wonderful post, Kathy. I have a confession that I have never used fresh apricots ā€” I have tasted only dried ones. I know that sounds weird. Everything you make looks so inviting and delicious! And this jam is no exception!

    • Reply
      July 24, 2016 at 6:35 pm

      I love dried apricots, but there’s something amazing about the fresh ones too.

  • Reply
    David @ Spiced
    July 21, 2016 at 5:25 am

    Great tips about making jam…it’s been so long since I’ve made fresh jam, and you’ve inspired me to do it again. šŸ™‚ I’m guessing some of this apricot jam might be excellent spread between layers of chocolate cake! Yum!

    • Reply
      July 24, 2016 at 6:35 pm

      Oh my goodness….with chocolate cake! No you’re talking šŸ™‚

  • Reply
    July 21, 2016 at 12:37 am

    This looks so yumm! I love apricots everything so this is my kind of jam!!

  • Reply
    July 20, 2016 at 7:39 pm

    5 stars
    Love how delicious this jam looks with just 3 ingredients. Thank you for sharing this.

  • Reply
    Nicoletta @sugarlovespices
    July 20, 2016 at 10:46 am

    That is our kind of jam! Just the fruit, some lemon and sugar. It looks divine! Perfect idea to use up a lot of apricots when you have a whole box šŸ˜‰ .

  • Reply
    Mary Ann | The Beach House Kitchen
    July 20, 2016 at 10:24 am

    My son Sean’s favorite cookie is a Hungarian cookie called Kifli and it’s usually filled with either walnuts or apricot jam! I’ll need to make him some of this Kathy and send to him! He’ll love it!

  • Reply
    Dawn @ Girl Heart Food
    July 20, 2016 at 8:01 am

    Hubby & I wouldn’t be able to eat a whole box of apricots quickly either. Great idea making jam to use them up. Plus, you end up with delicious jam -score šŸ™‚ ! Love that there’s three ingredients in here. The simpler, the better! Pinning!

  • Reply
    July 20, 2016 at 6:54 am

    5 stars
    This a great post, thank you! I’ve been thinking of making jam and you’ve provided the tools! Apricots always remind me of my kids when they were babies… I must have fed them a lot of apricot baby food…apricots with bananas, apricots with cherry… apricots with oatmeal…

  • Reply
    July 20, 2016 at 6:46 am

    4 stars
    Yum! This looks amazing and super easy with only a few ingredients. Thank you so much for sharing šŸ™‚

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