5 from 12 votes
Apricot Jam Recipe
This apricot jam uses fresh or frozen apricots cooked with sugar and lemon juice to create a glossy, translucent preserve. Cooking continues until the jam sets, tested by a cold plate method or temperature, then pureed to desired consistency. The jam is stored in sterilized jars and kept in a cool, dry place.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
70
servings
Calories:
48 kcal
Course:
Breakfast
Cuisine:
French, Austrian
Ingredients
For the Jam:
- 2.2 pounds apricot *see Notes
- 3½ cups sugar
- 1 lemon
Instructions
- Rinse apricots to get rid of impurities. Cut open and pick out and discard the core. Weigh apricots.
- Cut the lemon into two and juice it. Keep the lemon halves.
- Place apricots with sugar, lemon juice and lemon halves into a large pot and heat up.
- Keep on high to medium heat. Bring the jam to a rolling boil (lots of foam) then take down the heat and simmer slowly. Stir occasionally.
- Cook down jam until the fruits appear glossy and a bit translucent.
- Take out lemon halves and discard. Blend jam to desired consistency.
- Test if the jam is set by dropping hot jam on an ice-cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency (stir and cook over low heat because jam will jump up). AND/OR use a candy thermometer. It sets at 220° Fahrenheit/ 105° Celius.
- Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the lid and turn the jar upside down. Keep them upside down until you can touch them (they are hot!).
- Store in a cool and dry place, away from direct sunlight.
Cup of Yum
Notes
- Use fresh or frozen apricots for pure flavor; canned apricots are not recommended due to added sugars.
- Test jam readiness by placing a drop on a cold plate; it should not run to confirm proper set.
- Store the jam in a cool, dry place away from direct sunlight; refrigerate if you live in a humid climate.
- Avoid overcooking to prevent a hard, stone-like texture once cooled.
- The recipe yields about 70 teaspoons or 3-4 jars of jam.
Nutrition Information
Calories
48kcal
(2%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
275IU
(6%)
Vitamin C
1.4mg
(2%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 70 servings
Amount Per Serving
Calories 48
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.