Apricot Jam: Preserving Summer's Sweetest Stone Fruit

Tracy R. | Sugarcrafter

We're in love with apricots, and this simple Apricot Jam is the perfect way to capture their delicate flavor the whole year long. Perfect on its own spread on toast, or used as a glaze for tarts and other desserts.

Apricot Jam Photo

As summer winds down and a slight chill creeps into the air to mark the beginning of autumn, you can usually find me hovering over the stove in the kitchen, working to preserve the last of summer's bounty.

Throughout August my focus is usually on preserving pickles, blackberries, and sometimes even early apples - but stone fruits such as peaches, plums, and apricots are abundant as well. This simple apricot jam is one of my favorites, because I love to use it as a glaze for fruit tarts and other desserts throughout the winter and the holiday season.

It is equally delicious on its own simply spread on toast or a biscuit - or, to jazz it up a bit, add about a third a cup of Amaretto to the pot with the apricots and lemon juice.

In fact, if you love the idea of boozy jam, please don't miss my Cherries Jubilee jam made with Kirsch brandy!

Apricot Jam Recipe

    112 Servings


  • 5 cups Apricot, pitted and finely chopped
  • 4 tablespoons Lemon Juice
  • 1 3/4 ounces Powdered Pectin, (one package)
  • 6 cups Granulated Sugar


  1. In a large sauce pan, combine the apricots and lemon juice. Bring the mixture to a boil.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
  4. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).


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Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.