Apricot Jam – When One Jar is All You Need

Apricot Jam without pectin - a recipe for when you only need a jar or two of jam and don't want to spend all day in the kitchen. #apricot #jam @MJsKitchen

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If you read my About page you know that I use to have lots and lots of fruit trees.  One was a huge apricot tree that, about every 3 to 4 years, yielded an abundance of the biggest and sweetest apricots.  On the years in between, a late freeze would kill the young fruit.  On those good years, we ate LOTS of apricots right off the tree,  but the rest of the apricots ended up dried or as apricot jam.  When we moved, I had enough apricot jam to last us a few more years and still give away a jar here and there.  Well,  many years have passed and we have been out of apricot jam for a while – until now!

This was a good year for apricots and a friend around the corner has a tree that’s packed!  So last week I picked a few, just enough for us to eat and for me to make one jar of apricot jam.  We didn’t pick too many because I no longer spend long hours in the kitchen jamming, but I do enjoy spending 30 minutes or so making one jar. Today we’re headed back to pick more.  We’re already halfway through the pint I made and I don’t see the other half lasting very  much longer. Since it’s going so fast, this time I guess I’ll have to make two jars.

All you need for this apricot jam are enough apricots for 3 cups of chopped fruit, a lemon, some sugar and a little apple juice – no pectin. In less than 45 minutes you have a delicious pint of apricot jam that can go right into the refrigerator and used the next morning on your morning bagel (if you can wait that long).

Apricot Jam

Apricot Jam: a recipe for when you only need a jar or two. @MJsKitchen


A quick and easy apricot jam - when you only want one jar
Print or Save Recipe
Apricot Jam Recipe
10 mins
25 mins
Total Time
35 mins
Before starting you might want to review my Kitchen Notes on Making Q&E Jams

Note: This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Jams and Preserves
Recipe Author: MJ of MJ's Kitchen
  • 3 cups apricots, chopped (about 1 1/2 pounds apricots)
  • Juice from one lemon (2 to 3 Tbsp.)
  • 1 ½ cups sugar
  • 3 Tbsp. apple cider or 100% apple juice*
  1. If you aren't planning on using temperature, to know when the jam is ready to pour, place a small saucer in the freezer.
  2. Pit the apricots and chop. (I just use a coarse chop because they do cook down.)
  3. Add apricots to a sauce pan with the lemon, sugar and apple cider/juice. Heat on medium-low, stirring until sugar has melted.
  4. Increase the heat to medium high and bring the jam to a full boil, stirring constantly. A full boil is a boil that cannot be stirred down. You may need to adjust your heat level again at this point. I usually have to turn it down just a bit once it reaches a full boil.
  5. Stir constantly at a full boil for 17 to 18 minutes. Test** @ 17 minutes, then cook another minute or two or until ready. Skim off any foam remaining on the surface of the jam. OR at 15 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready.
  6. Remove from the heat and pour into a clean pint jar. Screw on the lid. Let cool, then refrigerate. Jam will keep in the refrigerator for over a year or until you finish it off, which won't take long.
  7. ** Test - When the jam sheets from the side of a metal spoon (droplets flow together), it’s very close if not ready. Pull the saucer from the freezer and place a drop or two of jam onto the saucer. If it spreads out, the jam’s not done. Return the saucer to the freezer, continue to stir the boiling jam, and try again in 2 minutes. The jam is done when a drop does not spread out but retains its shape.
Kitchen Notes

Pectin – Apricots are naturally low in pectin and apples and lemons are high; therefore, the apple juice and lemon add a little pectin to the jam.  This provides just enough pectin for a relatively soft jam that’s great for toast, bagels, muffins, or just right out of the jar.


Apple cider – The apple cider adds a little depth to the flavor of the jam, butif you don't have any, substitute with 2 Tbsp. water.  The water might add a minute or two onto the cooking time, but works nicely.


Sugar – I’ve tried honey and agave in these quick and easy jams, but didn’t like the outcome.  The sweetener hide the flavor of the apricots; therefore, I stick with just sugar.


Apricots – Under-ripe apricots work best, but if all you have are ripe and over-ripe apricots, don’t let that stop you from making a jar of this absolutely delicious jam!



Apricot Jam without pectin - a recipe for when you only need a jar or two of jam and don't want to spend all day in the kitchen. #apricot #jam @MJsKitchen


Other jams that use this method:

Strawberry Jam

Mixed Berry Jam

Raspberry Mole Jam

Red Chile Strawberry Jam

Quick & Easy Cherry Jam

List of Quick & Easy Jams (no pectin, small batch)


This Apricot Jam recipe was shared with Make Ahead Meals for Busy Moms. Be sure to click on the link for more exciting recipes!


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109 Responses to “Apricot Jam – When One Jar is All You Need”

  1. Lisa June 25, 2017 at 2:58 am #

    Apricot jam is my absolute favourite, MJ! I like the idea of putting cider or juice in. I’ll have to try it soon as there are apricots everywhere right now.

    • mj June 27, 2017 at 12:34 pm #

      Thanks Lisa! Hope you do try it and like it as much as we do.

  2. Gina July 5, 2016 at 10:15 am #

    Just a quick question, you peel the apricots before making jam, right?
    I’m new at this and most recipes say to peel the fruit but I didn’t see it on your recipe.
    I just wanted to check.
    I have 2 apricot trees and just picked a bunch, looking to try just one jar first.
    Thank you,

    • Gina July 5, 2016 at 10:17 am #

      Oh and just wondering an approx amount of apricots you need for one jar. I have a baking sheet single layer but unsure how many yields 3 cups crushed.
      Thank you!

      • mj July 5, 2016 at 10:33 am #

        Do you have a kitchen scale? If so, 1 1/2 pounds of apricots yields about 3 cups. The measurement of 3 cups doesn’t have to be exact. If it’s a generous 3 cups, then you might get a little more than a pint. How many apricots are in 1 1/2 pounds, I have no idea. It depends on the size of the apricots. Good luck!!! Please let me know how it turns out.

        Thank you for your questions!!!

    • mj July 5, 2016 at 10:29 am #

      Gina, so thrilled that you are going to give this a try!!!

      No – I do NOT peel the apricots. The cooking time really breaks down the peel making it soft, so all you need to do is pit and chop. I use a paring knife and just cut the apricots into a cup.

      Envious of your 2 apricots trees!!!! I miss ours, but when you move, you can’t take the trees with you. 🙂

      • Gina July 5, 2016 at 11:04 am #

        Thank you so much!! I am actually relieved I do not have to peel them!!
        One tree has medium sized fruit, the other has much smaller apricots, those are more tart and turning a deeper orange color. Not sure what’s up with that. We do have that common fungus that makes them have small dots on them But otherwise they are good. Wondering if we should use a fungicide next bloom. We just moved here last year so this is new to us. I’m going to try one jar today!!
        Can’t wait!!

      • Gina July 5, 2016 at 6:52 pm #

        Update…. I made it and it tastes great!!!! Just didn’t get as much as I thought I would. Only ended up with about 12 oz instead of 16oz (1pint) I think I may have cooked it a min or so too long… Or I just didn’t have quite 3 cups worth…
        Thanks for sharing this great recipe!

        • mj July 5, 2016 at 8:07 pm #

          WooHoo!!! So glad to hear Gina! Thank you so much for letting me know. Made my day!

          Yes, the lack of a full 16 ounces happens to me sometimes as well. The longer you cook it, the more evaporation so the less you get. And since it’s not an exact science amounts do vary. Plus, and this is something I should add to my recipe, I usually use a generous 3 cups. 🙂

  3. Holly July 19, 2015 at 10:11 am #

    Thank you so much! I went to a u-pick farm yesterday because of your recipe! This turned out amazing!

    • mj July 19, 2015 at 5:21 pm #

      WhooHoo!! Holly, thank you SO MUCH for your feedback! I’m thrilled and flattered! 🙂

  4. Meggie May 27, 2015 at 8:50 am #

    Oh my goodness! What a treat to find this wonderful blog. MJ, I made this jam back in 2012 when we had ALOT of apricots and I wish I had made more. The last jar was in the garage fridge for about six months but the recipe I found said the jam would last for a year in the fridge. That was the year that I SWEAR the neighbors were hiding because they were getting bags of apricots on an almost daily basis. We’ve had no apricots since… boo hoo. We DO have five dwarf pie cherry trees that are loaded up though and I wish I could find someone to barter with for some apricots. The jam is incredible.
    Okay…. to my question:
    I have two containers of apricots that I froze. There is alot of juice in there alot with alot of apricots. I defrosted one large container to make a cobbler for a potluck but would like to make jam with the rest. Can you help me with any guidance on what I need to do as these are not fresh off the tree (so I cannot make the jam as I did back in 2012)?
    I will post a comment regarding how I found you in another section of your blog.
    Thank you!
    Doing a happy dance!!!!!!!!!

    • mj May 27, 2015 at 12:38 pm #

      I have a HUGE smile on my face right now from your comment!!! Thank you so much for all of your wonderful comments!
      Yep, 2012 was the last time I was able to get fresh apricots as well. It’s those late freezes we get. I’m just keeping my fingers crossed that they survived this year.
      In answer to your question…yes, frozen fruit usually brings along a lot of liquid making it hard to make a good consistency jam, but it’s possible. However, here’s what I would try with a test batch. Wash off the frozen apricots and break into ~1/4 cup chunks, rinsing off the chunks as well. This will help to remove freezer taste that might be in the liquid. Place the frozen chunks in the sauce pan with the lemon juice and apple cider and heat until the apricots are almost thawed (breaking them apart as they thaw). At this point add the sugar and start cooking. You will have to boil it longer in order to evaporate the extra liquid and the color of the jam won’t be near as pretty. When I made apricot jam with the last of my frozen apricots last year, the result was a brownish orange and the consistency was different. It still made good PB&Js, but it wasn’t a jam I would set out for my guests. Let me know how things turn out!
      Thanks again Meggie for stopping by and all your wonderful comments. You’ve made my day! 🙂

  5. peaceloveandsmoothies December 31, 2013 at 11:57 am #

    I love apricot jam, and yours looks lovely!

  6. lulu August 16, 2013 at 12:23 am #

    I’m trying to ignore a pint jar of blackberry peach jam which I made with this method (more or less I don’t cold plate test). I have to admit it’s about the best thing I’ve ever tasted. I used maple syrup instead of sugar because that’s what I ihad, and didn’t have. I didn’t know what it would taste like, but it’s great. Blackberries stand up to it so it’s not overwhelming.

    Next, only peach, and chokecherry.

    I’m wondering what freezing will do to the texture. Have you tried that? If it’s broken down would a reboil fix it?

    • mj August 16, 2013 at 8:02 am #

      Lulu – Your blackberry peach with maple syrup sounds awesome! I’m making that soon before peaches disappear from the market. Today I’m going to make a jar of just peach, but you’ve inspired me to use maple syrup now. 🙂 Honestly, I don’t use the plate test anymore because I can usually tell when it’s ready. I’m so glad that you tried this easy way of making jam and it was so successful. Peach and chokecherry – YUM! Thanks so much for your great comments!

  7. Sally September 10, 2012 at 2:09 pm #

    MJ – just wanted to let you know that I did make a jar of this a few weeks ago with the last of the apricots. It was SO good! I have just a little left so I’m hiding it for myself. 🙂

    • mj September 10, 2012 at 3:51 pm #

      Thanks for letting me know Sally! I’m so glad you enjoyed it!

  8. Kelly @ Inspired Edibles September 4, 2012 at 2:13 pm #

    Congratulations MJ! ! I just saw your luminous apricot jam featured in today’s dailybuzz – wonderful. (and great real estate sister ;-)). You deserve it :).

    • mj September 4, 2012 at 3:41 pm #

      Thanks Kelly! It was some pretty good real estate! 🙂

  9. Miz Helen July 20, 2012 at 2:35 pm #

    We have lots of wonderful apricots right now and this is a perfect recipe for just a little special jam for the breakfast table. It has the most beautiful color and I am sure will be delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • mj September 10, 2012 at 2:05 pm #

      Thanks Helen! I hope if you make this jam that you’ll enjoy it. We love it!

  10. ang July 18, 2012 at 8:55 am #

    hi! stopping by from the link up – this look so tasty!!

  11. Swathi July 17, 2012 at 8:55 am #

    Delicious, thanks for sharing with Hearth and Soul blog hop. I am highlighting this recipe on this week’s Hearth and Soul blog hop.

    • mj September 10, 2012 at 2:05 pm #

      Thanks so much Swathi!

  12. sally July 15, 2012 at 6:54 pm #

    I absolutely love these photos, MJ! If I could get my hands on some apricots, I’m sure I would love this jam too.

  13. Lisa @ Flour Me With Love July 15, 2012 at 1:01 pm #

    This looks beautiful! I would love to have this on my toast 🙂 Thanks so much for sharing!

  14. April @ The 21st Century Housewife July 13, 2012 at 9:34 am #

    Your apricot jam looks so delicious, and homemade jam is always the best. I must admit, it is lovely to see a recipe for just one jar – I have always hesitated to make jam as the recipes seem to make such vast quantities and take such a long time!

  15. fati's recipes July 12, 2012 at 10:01 pm #

    Oh that jam looks amazing! At least a thousand times better than anything you’d get at the supermarket. 🙂 I really hope one day I’ll be able to make all different sorts of jams.. you guys all make it look easy 🙂 my hopes are up 😉

  16. Hello! I found you at Flour Me With Love. I love apricot jam, but sadly, I am the only one in the house who does. Your recipe is perfect and I can’t wait to try it. Thank you so much for sharing.

  17. Swathi July 10, 2012 at 10:16 am #

    Delicious, lovely color. Homemade is always best, thanks for sharing with Hearth and Soul blog hop.

  18. Nicole July 8, 2012 at 10:46 pm #

    Yumm – looks so DeLish! I love making small batches of refrigerator jam – fresh jam is tasty!

  19. Chung-Ah | Damn Delicious July 8, 2012 at 8:37 pm #

    What a gorgeous jam you have here. And I’m so incredibly jealous of your apricot tree!

  20. Anne@FromMySweetHeart July 8, 2012 at 11:37 am #

    MJ…the color of that jam is soooo vibrant! Just beautiful. I bet you miss your apricot trees a bit. Wish I could grow them here! But with this recipe….one jar would definitely not be enough! : )

  21. Food Jaunts July 7, 2012 at 6:04 pm #

    So I’m way intimidated at the thought of making my own jam 🙂 You make it sounds so simple though, plus that color is gorgeous

  22. Jennifer Eloff July 7, 2012 at 4:09 pm #

    Looks fantastic! Reminds me of how I used to make apricot jam the way my mother-in-law taught me. 🙂

  23. Diane Balch July 7, 2012 at 2:36 pm #

    I love apricots and I rarely eat the jam… great idea to make some while they are in season.

  24. vianney July 7, 2012 at 1:44 pm #

    We have been enjoying apricots by the pounds. My little girl loves them. I would love to wake uo Sunday morning and spread this on my toast, yum!

  25. Kristi Rimkus July 7, 2012 at 8:46 am #

    I’m a big fan of apricots. Lovely jam!

  26. Carole July 6, 2012 at 5:38 pm #

    That jam looks so smooth. I am making lemon curd today.

    I found this via Simple Living with Diane Balch. I linked in a retro steak dish. Have a super week.

  27. Reese@SeasonwithSpice July 6, 2012 at 8:45 am #

    Jamming has always been something that I’d like to do more when I was in Malaysia. We only get to make jams out of tropical fruits such as pineapple, mango, papaya etc. Now that stone fruits and berries are available to me, I can’t wait to try this!

  28. Averie @ Averie Cooks July 5, 2012 at 11:46 pm #

    Gorgeous jam! I love apricots and got bitten by the canning bug a few months back…this is beautiful!

  29. Javelin Warrior July 5, 2012 at 10:10 pm #

    Wow, that is so beautiful and it sounds delicious, MJ. I love the color and it’s so simple. I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always fun to be following along with your creations…

    • mj July 6, 2012 at 7:58 am #

      Of course I have no objections! You’re the greatest Javelin! Thanks! Have a marvelous weekend!

    • Javelin Warrior April 16, 2013 at 9:08 am #

      Thanks so much for sharing this delicious jam with Made with Love Mondays, MJ!

  30. Liz July 5, 2012 at 4:19 pm #

    Can I mention how jealous I am of having a supply of fresh apricots! What a nice friend 🙂 Your jam looks amazing…I can only imagine that the taste must match its loveliness!

  31. kankana July 5, 2012 at 2:12 pm #

    Love summer for all the stone fruits 🙂

  32. Sanjeeta kk July 5, 2012 at 10:35 am #

    Yes..yes I very remember the apricot tree in your about page..sigh..lucky you, MJ! And what a lovely color the jam has…Mmm..

  33. Kristen July 4, 2012 at 8:20 am #

    My mom has a bunch of fruit trees in her yard, including one apricot. It is more often than not victim to a late freeze, but when it produces, it is abundant. Your beautiful jam would be just the ticket for those years. What a lovely, vibrant color.

  34. Suzi July 4, 2012 at 7:48 am #

    MJ this jam looks fantastic. I love apricots and aren’t you lucky to have a tree near by. Yum! Hope you have wonderful 4th of July. It’s really hot here in FL.

  35. ChgoJohn July 3, 2012 at 1:49 pm #

    It took me a while to follow you back from my blog but I got here!
    Your jam recipe sounds delicious and the picture’s so appealing. I’ve been debating whether to make apricot jam this year. It all depends on how good they look at the farmers markets. I normally make larger quantities of jam, though, and give jars to friends & family. Then again, if they don’t know I made it, they won’t miss it. Hmm …
    Thanks for the inspiration.

  36. Terri @ that's some good cookin' July 3, 2012 at 1:08 pm #

    Beautiful jam, MJ. Apricot jam is one of my favorites. I hadn’t ever thought to make a single jar; my mind is always geared toward canning half a tree’s worth! Thanks for the inspiration.

  37. Reem | Simply Reem July 3, 2012 at 12:02 pm #

    Homemade Jam is always a beauty!!
    This looks wonderful!!!
    I need to try making some, I ma so lazy with it comes to making Jam and pickling at home..Bad Me!!

  38. Cucina49 July 3, 2012 at 11:21 am #

    I am having fruit tree envy! What absolutely gorgeous jam–and so simple. Homemade jam is the best because it doesn’t have all the crazy preservatives.

  39. Jen @ The Scrumptious Pumpkin July 3, 2012 at 10:15 am #

    How lucky you are to have such easy access to so much fresh fruit! Your photos are beautiful 🙂

  40. Karen (Back Road Journal) July 3, 2012 at 5:18 am #

    Homemade jam is terrific. Apricots are so expensive in New England when you can find them.

  41. Medeja July 3, 2012 at 2:39 am #

    I like the color of apricot jam and flavor too. Such jams look sunny and warm 🙂

  42. Nami | Just One Cookbook July 3, 2012 at 2:30 am #

    How beautiful… I never knew apricot jam can be this beautiful orange color. This year I found out that my son’s’ favorite jam is apricot (so random I thought!), and we always have apricot jam at home but they are not pretty like yours! WOW I’m really impressed right now and so wish to have lots of apricot trees in my backyard… I love this post very much.

  43. peachkins July 2, 2012 at 9:57 pm #

    Oh my gosh, I am so envious. I don’t think I can’t find fresh apricots here… I can only find dried ones in the supermarket…

  44. Carolyn Jung July 2, 2012 at 9:12 pm #

    How convenient to be able to make just one jar like this in only 30 minutes. Apricots makes such a wonderful jam, too, with their sweet-tangy taste and spreadable texture.

  45. mj July 2, 2012 at 7:38 pm #

    Thanks everyone for your gracious comments and feedback! I hope you get a chance to make this because it irresistibly good and SO easy!

  46. Kelly @ Inspired Edibles July 2, 2012 at 6:20 pm #

    First of all, your apricot jam photos are positively luminous. They radiate summer. Second, (and I think I may have aired this before), I am utterly jealous of the idea of an apricot tree (or any fruit tree for that matter – past, present or future). Third, I really need to make jam again… (I haven’t made jam since our wedding ‘giveaways’ 16 years ago!) this is just too beautiful and inspiring to pass up – and my husband adores apricot…I must get to work and surprise him. Wonderful recipe MJ!

  47. Jayasri July 2, 2012 at 5:36 pm #

    Mj Apricot Jam looks superb, beautiful colour and clicks, I did see in Pam’s Jam’s recipe she uses Apples in her jams, you have done so I should make it soon, I made 2 and 1/2 kg bottle of mixed Jam without pectin, Now I have a bottle of plum Jam, I bring apricots everytime to make a jam but makes cakes are just eat it like that :).., your clicks are tempting to make them..

  48. Sissi July 2, 2012 at 11:32 am #

    Apricot is one of my favourite fruits, so I prepare apricot jams every year. I am still waiting for the full season (and lower prices) here. Apricots are available still in September. I use powdered pectin instead of apple juice, but always add a lemon too (especially to keep the beautiful colour). Your jam looks gorgeous!

    • mj July 2, 2012 at 7:34 pm #

      Thanks Sissi! Apricots until September?!?! WOW! We won’t be able to find any in a couple of weeks, so I’m putting up as many as possible.

  49. Treat and Trick July 2, 2012 at 10:29 am #

    This homemade jam looks incredible! Gorgeous clicks MJ!

  50. Raymund July 2, 2012 at 1:54 am #

    This is my favourite jam, thanks for sharing!

  51. Choc Chip Uru July 2, 2012 at 12:54 am #

    Your jam is absolutely beautiful my friend 😀
    A new follower!

    Choc Chip Uru

    • Viviane Bauquet Farre July 2, 2012 at 7:48 am #

      Marvelous, MJ. What a radiant, sun-like orange you’ve captured in those mason jars. A beautiful summertime flavor!

  52. Cooking Rookie July 1, 2012 at 11:29 pm #

    I just left a comment, but I don’t see it, so I’ll say it again just in case: beautiful recipe!

    • mj July 2, 2012 at 7:33 pm #

      Thanks for your persistence! I didn’t see you first comment but love the one you left! 🙂

  53. RecipeNewZ July 1, 2012 at 11:27 pm #

    How wonderful and pretty! That orange color looks like amber! I have very fond childhood apricot jam memories – for two summers we stayed in a place with a huge apricot tree, and every morning we’d wake up and the whole yard would be covered with apricots. And then the whole winter we’d eat bread with butter and apricot jam …. Thank you for this beautiful recipe and for bringing up these memories 🙂

    • mj July 2, 2012 at 7:32 pm #

      Thanks! Aren’t those childhood memories wonderful! There’s nothing like homemade jam year round.

  54. Magic of Spice July 1, 2012 at 11:23 pm #

    I am so glad you have a neighbor with an apricot tree so that you can still create this gorgeous jam! Wow, how beautiful is this… delectable and gorgeous as well!

  55. kitchenriffs July 1, 2012 at 7:34 pm #

    I’ve never jammed – shocking. Or done much canning of any kind. My mother never did, so I didn’t grow up with it. Wish I had that tradition, though. Maybe I should change (you think?!). It’s not going to happen this year, but I gotta work this into my plans. Really enjoyed this post – thanks.

    • mj July 2, 2012 at 7:31 pm #

      Thanks KR! You’ve never jammed! Well, you definitely need to change that! This is a great recipe to start with because it’s SO easy. I’ll never make jam any other way again! Have a great 4th!

  56. Tania @ A Perfect Pantry July 1, 2012 at 7:22 pm #

    Homemade jam is the best… I make an orange marmalade with all the oranges from my garden. Yum.

  57. Valerie @ From Valerie's Kitchen July 1, 2012 at 7:12 pm #

    Apricot jam is my absolute favorite. Whenever we go out to breakfast I’m always disappointed when all they put out is orange, strawberry, and blackberry. Weird, I know. I would love to have fresh, homemade jam in the fridge!

  58. Chaya July 1, 2012 at 5:00 pm #

    We used to have fruit trees and I loved transforming the fresh fruit. An apricot tree was not one of them and I would have loved it. Apricots bring memories of my childhood. The jelly looks delicious. I can see it on a piece of toast, in the morning and I would be a happy camper.

  59. Soni July 1, 2012 at 10:14 am #

    Such an easy recipe!I’m going to try it someday :)Love the bright color and can only imagine how delicious it must have tasted 🙂
    You’re so lucky to have fruit trees in your backyard 🙂

  60. Hotly Spiced June 30, 2012 at 11:12 pm #

    I love your images. How fortunate you are to have an apricot tree. Your apricots look sun-kissed and absolutely perfect – as does your jam – very envious here!

  61. Charles June 30, 2012 at 5:59 pm #

    Only one jar? you can never have too little apricot jam MJ 😀 I think with the exception of raspberry, or maybe sometimes strawberry, it’s my absolutely favourite. Such a wonderful colour!

    Thanks for the tips about the pectin content too!

    • mj July 1, 2012 at 8:50 am #

      Thanks Charles! You are absolutely right – one jar is never enough, especially since apricot jam is one of my favorites! However, making it one jar at a time is SO much easier than a day in the hot kitchen with boiling jars and stirring batch after batch of boiling apricots. Been there, done that! 🙂

  62. Tessa June 30, 2012 at 9:38 am #

    Beautiful apricot jam! I love the vibrant orange color. Have a great weekend!

  63. Angie@Angie's Recipes June 30, 2012 at 8:50 am #

    Love homemade jams, esp. those with stone fruits. This look marvelous!

  64. love2dine June 30, 2012 at 12:45 am #

    Oh man! Now that flavor is going to be in my head till the longest time. YUM! 🙂

  65. Barbara @ Barbara Bakes June 29, 2012 at 4:20 pm #

    This must taste fabulous with fresh apricots right from your tree. What a gorgeous color.

  66. Ramona June 29, 2012 at 3:12 pm #

    Let me grab some toast and I’ll be right over. 🙂 I love apricot jam. You’re a lucky lady to have such wonderful fruit trees. I have a kind of Japanese plum tree and all the squirrels cleaned it out. Have a great weekend!! ~ Ramona

    • mj June 30, 2012 at 8:16 am #

      Thanks Ramona! I don’t have those trees anymore. However, I have a good eye for finding fruit trees in the neighborhood and no problem asking if the owner needs help getting rid of the fruit. 🙂 I hope you have a great weekend as well!

  67. Rathai June 29, 2012 at 1:13 pm #

    Gorgeous, MJ! That’s the most delicious jar of homemade jam that I have ever seen! Love the colour and how silky smooth it is. I am not sure whether I have tasted apricot jam but seeing your pictures I wish I knew someone who has an apricot tree. 🙂

    Have a great weekend, MJ!

    • mj June 30, 2012 at 8:14 am #

      Thanks Rathai! Oh – you need to try apricot jam! It’s the best!!!! It’s weird because, it’s low on my favorite fruit list, but one of my top 3 favorite jams. 🙂 I hope you have a great weekend as well!

  68. Sawsan (Chef in disguise) June 29, 2012 at 1:09 pm #

    I love this Jam MJ, it reminds me of the jam my mum used to make
    My mum adds in the pits while cooking the jam because she says it helps the jam set then she removes them afterwards

    • mj June 30, 2012 at 8:12 am #

      Thanks Sawsan! What a great idea to add the pits! I remember hearing about that years ago and it totally slipped my mind. Thanks for the comment! I’m going to give that a try next time. Have a great weekend!

  69. Su Anne June 29, 2012 at 12:39 pm #

    Just put the 4th gallon bag of apricots from our tree in the freezer (lots more to come). Just as soon as things cool down I’ll be making your jam. Thanks for such a timely recipe! That it’s yummy goes without saying.

    • mj June 30, 2012 at 8:10 am #

      4 gallons?!?! That’s a lot of apricots! Good thing you have a big freezer. With all of the fruit I’ve been given this year, I’m now wishing I had another freezer! Hope the weather cools off soon to give us all some relief! I can’t believe how hot you guys are. Stay cool my friend and thanks for stopping by!

  70. wok with ray June 29, 2012 at 11:07 am #

    Oh my god. Those apricots look amazingly sweet. I feel like just dipping my finger in that small jar of jam, MJ. It looks so delectable. Have a great weekend, my friend. 🙂

  71. Eri June 29, 2012 at 10:45 am #

    I really think that apricot jam is the best flavored jam. It reminds me so much of my childhood..
    Have a nice weekend!

  72. Jane June 29, 2012 at 9:09 am #

    mmmm this looks so good! I wish I knew someone with an apricot tree 🙂 I might have to look for some fresh around here so I can make this!

  73. Baker Street June 29, 2012 at 8:54 am #

    There’s nothing better than homemade jam! This looks incredible, MJ! I like the use of apple juice in this recipe.

  74. Nads June 29, 2012 at 8:31 am #

    Apricot and peach jams are my absolute favorites. I’m headed to the store today so I will look for apricots. I may make a swing by the produce stand down the highway first in hopes that if they have them they will be fresher and cheaper. This quick and easy jamming is my kind of canning these days. No more standing up over hot burners for hours and for just the two of us, one jar at a time is plenty. Love this and can’t wait to try it.

    • mj June 30, 2012 at 8:06 am #

      Did you find some apricots? Wish I could give you some of the ones I have sitting on the counter! We went picking again yesterday and got a little carried away. 🙂 Glad you like this method of making jam. I’m hooked! Have a great weekend Darlin and thanks for the comments!


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