Apricot Jam

Name: Apricot Jam
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: International
Ingredients: 1 kg of apricots (ripe); 800 g of sugar; 50 ml of lemon juice

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This apricot jam is made with 50 to 70% sugar. 🍑 Potting it hot in sterilized jars allows long-term storage.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Rest: 12 h
Difficulty: Easy
Per person: €3.50

By the CookinBreak team

Ingredients 3

jars

Estimated cost €3.50

6 ½ cups apricotsripe
4 cups sugar
3 ½ tbsp lemon juice

Equipment

Saucepan
Baking sheet
Wooden spoon
Cutting board
Skimmer
Knife
Glass jarairtight

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash and pit the apricots. Cut them into small pieces.

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In a large saucepan, combine the apricots, sugar, and lemon juice. Heat over medium heat, stirring regularly.

Let simmer for about , stirring from time to time, until the jam thickens.

Remove the foam that forms on the surface with a skimmer.

While the jam cooks, sterilize the glass jars by boiling them in water for .

Pour the hot jam into the sterilized jars, seal tightly, and turn the jars upside down to create a vacuum. Let cool.

Let the jam rest at least before eating it to allow the flavors to develop.

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Nutrition facts

per serving · estimate

250kcal

Protein1 g2%
Carbs62 g98%
Fat0 g0%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌟 For an even tastier jam, add a vanilla bean split in half during cooking. Remove it before jarring. This subtle touch of vanilla will turn your apricot jam into a real treat! 🍦✨

Freezing : Can you freeze this recipe?

Yes

Up to 12 months in airtight containers. Thaw in the refrigerator.

Storage : How long does it keep?

Keeps several months in airtight sterilized jars, away from light.

Making ahead : Can you make it the day before?

Yes

Make-ahead by nature. Keeps several months after sterile jarring.

Reheating : How do you reheat it?

Not relevant.

Variations

Add a few crushed almonds or a vanilla bean.
Add a sprig of rosemary or lavender during cooking.
Adjust the sugar to the ripeness of the apricots.

Mistakes to avoid

Forgetting to stir: stir regularly so the jam doesn't stick.
Not skimming: remove the foam that forms on the surface with a skimmer.
Using unsterilized jars: boil them 10 minutes in water before jarring.

Frequently asked questions

How do you make homemade apricot jam?

Wash and pit 1 kg of apricots, cut them into pieces, mix them with the sugar and lemon juice, then let simmer about 40 minutes, stirring, until the jam thickens.

How do you sterilize jam jars?

Boil the glass jars in water for 10 minutes while the jam cooks. Then pour in the hot jam, seal tightly, and turn the jars upside down to create a vacuum.

Why add lemon juice to apricot jam?

The lemon juice, 50 ml for 1 kg of apricots, is added with the sugar right from the start. It brightens the flavor of the apricots. Use ripe apricots, washed and pitted.

How long should apricot jam rest?

After jarring, let the jam rest at least 12 hours before eating it so the flavors can develop. Turn the sealed jars upside down to create a vacuum while it cools.