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 in jam or dried. 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 – 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 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 recipe are enough apricots for 3 cups of chopped fruit, a lemon, some sugar and a little apple juice. 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 Recipe
Yields a little over 1 pint
Prep and cook time: less than 45 minutes
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.
Ingredients
3 cups apricots, chopped
Juice from one lemon (2 to 3 Tbsp.)
1 ½ cups sugar
3 Tbsp. apple cider or 100% apple juice
Instructions
- Place a small saucer in the freezer.
- Pit the apricots and chop. (I just use a coarse chop because they do cook down.)
- Add apricots to a sauce pan with the lemon, sugar and apple cider/juice.
- Heat on low, stirring frequently until the sugar has melted.
- Increase the heat to medium and bring the jam to a boil, stirring frequently.
- 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. I usually have to turn it down just a bit once I reach a full boil.
- 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.
- 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 until you finish it off, which won’t take long.
* 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, I use apple juice and lemon to 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.
Sugar – I’ve tried honey and agave in these quick and easy jams, but didn’t like the outcome; therefore, sugar works best for me.
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!
If you have a few strawberries that need to be used, then you should make a jar of Strawberry Jam or Mixed Berry Jam.
This recipe has been linked to the following blog hop. Be sure to click on the link for more exciting recipes!
Frugal Foods Thursday, Foodie Friday, Mix It Up Monday, Hearth and Soul, What’s Cooking Wednesday?, It’s a Piece of Cake, Full Plate Thursday, Made with Love Monday
This Apricot jam was featured in Food Fetish Friday @ Javelin Warrior’s Cooking w/ Luv and The King’s Court: What’s Cooking Wednesday.
This Apricot jam was featured by three of the wonderful hosts of the Hearth & Soul Blog Hop.
Alea @ Premeditated Leftovers
April @ The 21st Century Housewife
Swathi @ Zesty South Indian Kitchen
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.
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!
There’s nothing better than homemade jam! This looks incredible, MJ! I like the use of apple juice in this recipe.
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!
I really think that apricot jam is the best flavored jam. It reminds me so much of my childhood..
Have a nice weekend!
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.
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.
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!
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
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!
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!
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!
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
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!
This must taste fabulous with fresh apricots right from your tree. What a gorgeous color.
Oh man! Now that flavor is going to be in my head till the longest time. YUM!
Love homemade jams, esp. those with stone fruits. This look marvelous!
Beautiful apricot jam! I love the vibrant orange color. Have a great weekend!
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!
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!
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!
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
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.
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!
Homemade jam is the best… I make an orange marmalade with all the oranges from my garden. Yum.
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.
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!
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!
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
Thanks! Aren’t those childhood memories wonderful! There’s nothing like homemade jam year round.
I just left a comment, but I don’t see it, so I’ll say it again just in case: beautiful recipe!
Thanks for your persistence! I didn’t see you first comment but love the one you left!
Your jam is absolutely beautiful my friend
A new follower!
Cheers
Choc Chip Uru
Marvelous, MJ. What a radiant, sun-like orange you’ve captured in those mason jars. A beautiful summertime flavor!
This is my favourite jam, thanks for sharing!
This homemade jam looks incredible! Gorgeous clicks MJ!
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!
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.
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..
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!
Thanks everyone for your gracious comments and feedback! I hope you get a chance to make this because it irresistibly good and SO easy!
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.
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…
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.
I like the color of apricot jam and flavor too. Such jams look sunny and warm
Homemade jam is terrific. Apricots are so expensive in New England when you can find them.
How lucky you are to have such easy access to so much fresh fruit! Your photos are beautiful
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.
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!!
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.
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.
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.
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.
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..
Love summer for all the stone fruits
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!
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…
Of course I have no objections! You’re the greatest Javelin! Thanks! Have a marvelous weekend!
Thanks so much for sharing this delicious jam with Made with Love Mondays, MJ!
Gorgeous jam! I love apricots and got bitten by the canning bug a few months back…this is beautiful!
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!
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.
I’m a big fan of apricots. Lovely jam!
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!
I love apricots and I rarely eat the jam… great idea to make some while they are in season.
Looks fantastic! Reminds me of how I used to make apricot jam the way my mother-in-law taught me.
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
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! : )
What a gorgeous jam you have here. And I’m so incredibly jealous of your apricot tree!
Yumm – looks so DeLish! I love making small batches of refrigerator jam – fresh jam is tasty!
Delicious, lovely color. Homemade is always best, thanks for sharing with Hearth and Soul blog hop.
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.
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 
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!
This looks beautiful! I would love to have this on my toast
Thanks so much for sharing!
I absolutely love these photos, MJ! If I could get my hands on some apricots, I’m sure I would love this jam too.
Delicious, thanks for sharing with Hearth and Soul blog hop. I am highlighting this recipe on this week’s Hearth and Soul blog hop.
Thanks so much Swathi!
hi! stopping by from the link up – this look so tasty!!
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
Thanks Helen! I hope if you make this jam that you’ll enjoy it. We love it!
Congratulations MJ! ! I just saw your luminous apricot jam featured in today’s dailybuzz – wonderful. (and great real estate sister
). You deserve it 
.
Thanks Kelly! It was some pretty good real estate!
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.
Thanks for letting me know Sally! I’m so glad you enjoyed it!