1. Home
  2. Dishes
  3. Classic Apricot Jam Sweet

Classic Apricot Jam Sweet

Category: Sweet Endings

Bring out the flavor of peak-season apricots with this simple homemade preserve. Just three ingredients—fresh apricots, granulated sugar, and lemon juice—combine for a jam packed with natural fruit sweetness and subtle tartness. The key steps are simmering fruit with lemon juice, dissolving sugar, and attentive boiling until thickened. No added pectin is needed, as apricots’ natural pectin and acidity help create the perfect consistency. For safe storage, sterilise jars fully and seal while hot. Spread on toast, swirl into yogurt, or use as a sweet-savoury addition to cheese boards—this classic preserve is a true way to capture summer in a jar.

Pin It Share It Send It Print It Go to Recipe
Sweet by Emma official logo
Updated on Fri, 18 Jul 2025 19:59:36 GMT
A jar of jam with a wooden spoon in it. Save
A jar of jam with a wooden spoon in it. | sweetbyemma.com

This classic apricot jam recipe captures summer’s best fruit at its juiciest peak and lets you enjoy all that sunshine flavor long after the season has gone. It is an easy and traditional preserve that transforms only three ingredients into jars of golden goodness for breakfast toast or desserts.

I first learned to make this jam with my grandmother using fruit from our own backyard tree and even now the scent of simmering apricots fills me with nostalgia and pride.

Ingredients

  • Fresh apricots: Quality fruit is essential Pick apricots that are perfectly ripe without bruises or dark spots slightly firm is good
  • Granulated sugar: Classic for jam it sweetens preserves and helps the jam set Look for fine cane sugar with sparkling crystals
  • Lemon juice: Adds brightness and helps the jam set naturally Use freshly squeezed lemons for best results
  • Water: Just a hint loosens the fruit to begin with Make sure it is clean and fresh

Step-by-Step Instructions

Sterilise the Jars:
Begin by choosing sparkling clean glass jars with tight fitting lids Free from cracks and chips is best Wash them well by hand or in the dishwasher then set both jars and lids on a baking tray and heat in a low oven for at least twenty minutes to kill off any bacteria or spoilage risk
Prepare the Apricots:
Wash the apricots gently and pat dry Remove any blemishes Slice them in half and remove the stones Weigh out the prepared fruit so you have the correct amount
Start Cooking the Fruit:
Place the apricot halves into a large wide saucepan Pour the water and lemon juice over Stir to mix Place the saucepan on the stove and bring to a simmer over medium heat Stir occasionally as the fruit softens Cover and cook until apricots are tender usually about ten to fifteen minutes
Blend or Leave Chunky:
If you prefer a smoother jam allow the fruit to cool slightly and blend with a hand blender right in the pot For those who love rustic jam just leave it as is
Add the Sugar:
Tip in all the sugar Stir the mixture with a long wooden spoon without letting it boil yet Keep stirring until the sugar completely dissolves This step is crucial for a smooth set
Boil to Thicken:
Raise the heat and bring everything to a rapid boil Stir every so often to prevent scorching As the mixture thickens and reduces stir more frequently and skim off any foam that rises The jam needs your attention now
Test for Setting Point:
After boiling for about twenty minutes take a little jam and place it on a cold plate from your freezer Let it cool for a minute then push your finger through If the jam wrinkles and holds its shape it is ready If still runny boil a bit longer and check again
Jar the Jam:
Let the jam settle in the pot for ten minutes so fruit pieces distribute evenly Carefully ladle the piping hot jam into the hot sterilised jars using a funnel if possible Fill each jar to the top and seal with sterilised lids
Cool and Store:
Allow the jars to cool at room temperature then wipe clean and label Store them in a cool dark spot for up to one year Opened jars should live in the fridge and always use a clean dry spoon to serve
A jar of jam with a spoon in it. Save
A jar of jam with a spoon in it. | sweetbyemma.com

Every summer I look forward to visiting the orchard where I first tasted apricots warm from the sun It is still my favorite moment when the first jar of jam is opened in winter and the taste brings back all those memories

Storage Tips

Once the jam jars are sealed and cooled keep them in a cool pantry or cupboard away from light For best flavor and shelf life check your jars for leaks or cracks Jam stays fresh for about a year but always store opened jars in the fridge and finish within two months

Ingredient Substitutions

While nothing beats the taste of peak season apricots you can include a handful of peaches or plums for a flavor twist Always use fruit that is just ripe but not mushy Bottled lemon juice works in a pinch but fresh makes a big difference in taste and helps the jam set better

Serving Suggestions

Apricot jam is wonderful spread on warm toast scones or croissants It is also perfect as a glaze for cakes grilled chicken or added to yogurt and cheese boards A spoonful stirred into salad dressing adds a sweet tangy depth

The Story of Apricot Jam

Homemade jams like this are a tradition in many cultures often made in big family gatherings when the stone fruit bounty arrives The bright color and pure fruit flavor always remind me of summers past Each batch made by hand feels like a gift to your future self

Recipe FAQs

→ How do I know when the jam has set?

Test by placing a spoonful on a chilled plate and running your finger through it—if it wrinkles slightly, it's ready.

→ Why use lemon juice with apricots?

Lemon juice balances sweetness and encourages natural pectin to set the preserve properly.

→ Can I use less sugar?

Sugar acts as both sweetener and preservative. Reducing it risks spoiling and affects consistency, so it's not recommended.

→ How should I sterilise jars?

Wash jars and lids well, then heat them in a 130°C (270°F) oven for at least 20 minutes before filling.

→ How long does homemade apricot preserve keep?

Properly sealed and stored jars in a cool, dark place can last up to a year. Refrigerate after opening.

→ Do I need to add pectin?

No, apricots contain enough natural pectin when combined with lemon juice for setting the preserve.

Classic Apricot Jam Sweet

Sun-ripened apricots shine in a simple, three-ingredient preserve perfect for spreading and gifting.

Prep Time
40 min
Cook Time
55 min
Total Time
95 min
By: Emma

Category: Desserts

Skill Level: Moderate

Cuisine: International

Yield: 12 x 250 ml (8.5 oz) jars

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

What You'll Need

01 2.5 kg fresh apricots, prepared weight
02 60 ml water
03 60 ml freshly squeezed lemon juice
04 1.8 kg granulated sugar

How to Make It

Step 01

Preheat the oven to 130°C (270°F). Wash the jars and lids in hot, soapy water or in the dishwasher. Place jars and lids onto a baking tray and heat in the oven for at least 20 minutes. Air dry rubber-sealed lids instead of placing them in the oven. Keep jars on a wooden board covered with a tea towel to avoid shattering. Sterilise extra jars in case of need.

Step 02

Wash apricots and pat dry. Remove blemishes, halve the apricots, and remove the stones.

Step 03

Place apricots, lemon juice, and water in a large, wide saucepan. Simmer over medium heat, stirring occasionally, until the apricots are tender, about 10-15 minutes. If a smoother texture is desired, blend the cooked apricots with a hand-held stick blender off the heat.

Step 04

Add the sugar to the apricots and stir constantly over low heat until the sugar dissolves. Avoid boiling during this step.

Step 05

Increase the heat and bring the mixture to a boil. Cook uncovered, stirring frequently to prevent burning and skimming off any foam. Monitor the texture as the mixture thickens.

Step 06

After boiling for about 20 minutes, test the setting point by placing a small amount of jam on a chilled plate. Push the jam with your finger; if it wrinkles, the jam is ready. Alternatively, use a sugar thermometer to confirm the setting point at 104°C (220°F).

Step 07

Remove the jam from the heat and let it stand for 10 minutes to settle. Stir and carefully ladle the jam into the heated, sterilised jars. Fill to the brim, seal tightly, and allow the jam to cool before labeling and storing.

Additional Notes

  1. Sterilise jars and lids properly to ensure shelf-stability. Use freshly picked apricots of good quality for better flavor and natural pectin content. Jam requires up to 48 hours to completely set.
  2. For a less chunky texture, use a hand-held stick blender to blend cooked apricots before adding sugar.
  3. Keep jars stored in a cool, dark place for up to a year. Refrigerate after opening and always use a clean, dry spoon.

Tools Required

  • 12 x 250 ml (8.5 oz) jars
  • Large, wide saucepan
  • Wooden spoon with long handle
  • Sugar thermometer
  • Chopping board with tea towel
  • Ladle

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 682
  • Fats: 1 g
  • Carbohydrates: 173 g
  • Proteins: 3 g