Apricot Jam Recipe

Tracy R. | Sugarcrafter

Sweet, tart Apricot Jam is a summer staple. Can it, and you can enjoy it year round!

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!

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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).


Cooking Method:
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Related Recipes:
Apricot Recipes, Canning Recipes, Preserving Recipes, Spread Recipes, Summer Recipes
Recipe Yields:
7 8 ounce Jars
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Tracy R.
Recipe Yields: 7 8 ounce Jars
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 1 tablespoon
Servings Per Recipe 112

Amount Per Serving
Calories from Fat 0
Calories 47

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 0mg
Total Carbohydrate 12g
  Dietary Fiber 0g
  Sugars 11g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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.

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