Apricot Jams Are Great On Toast, With Some Savory Foods, and Used in Baking
Fresh apricots are satisfying to eat. I’ve always loved how easily they split in half, the pit slipping out with no fuss. Apricots are the perfect snack, with their sweet, slightly tart flavor that’s just right for popping into your mouth on a warm summer day.
Making apricot jam is a simple pleasure, and I love how versatile it is. A spoonful of this golden goodness can transform a simple piece of toast, add a sweet note to savory dishes, or even be used as a filling in baked goods. The process of turning these little fruits into jam feels like capturing a bit of summer in a jar. Stirring the cooking pot, and watching the apricots soften and release their juices, allows you time to visualize all the different ways to enjoy the jam. Whether spreading it on morning toast, glazing a roast, or baking it into a tart, apricot jam always adds a touch of sunshine to my kitchen.
Did You Know?
Apricots are primarily grown in the United States, particularly in California, which produces the majority of the country’s crop. They are rich in vitamins A and C, fiber, and antioxidants, making them as nutritious as they are delicious.
Yield: 5 cups (approximately 10 half-pint jars)
Traditional Apricot Jam
Ingredients: 4 cups chopped apricots 4 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) fruit pectin
Instructions:
Prepare the Apricots: Wash, pit, and chop the apricots. Measure 4 cups of chopped apricots into a large saucepan.
Personal Tip: Be sure to use ripe apricots for the best flavor; they should be slightly soft but not mushy.
Add Lemon Juice and Pectin: Stir in the lemon juice and fruit pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Personal Tip: Keep stirring to ensure the pectin dissolves evenly and prevents the jam from sticking to the pan.
Add Sugar: Add the sugar all at once. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Personal Tip: Skimming the foam creates a clearer jam, giving it a more appealing appearance.
Fill Jars: Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
Personal Tip: Wipe the jar rims with a damp cloth to ensure a good seal.
Process: Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.
Personal Tip: Listen for the “pop” as the jars cool—that’s how you know they’ve sealed properly!
Low-Sugar Apricot Jam
Ingredients: 4 cups chopped apricots 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) low-sugar pectin
Instructions:
Prepare the Apricots: Wash, pit, and chop the apricots. Measure 4 cups of chopped apricots into a large saucepan.
Personal Tip: For a chunkier jam, don’t chop the apricots too finely—leave some larger pieces.
Add Lemon Juice and Pectin: Stir in the lemon juice and low-sugar pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Personal Tip: Use a wooden spoon for stirring; it’s less likely to get too hot and burn your hand.
Add Sugar: Add the sugar gradually. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Personal Tip: Gradually adding the sugar helps it dissolve better, leading to a smoother texture.
Fill Jars: Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
Personal Tip: Place the jars on a towel before filling to prevent them from slipping.
Process: Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.
Personal Tip: If any jars don’t seal properly, refrigerate them and use the jam within a few weeks.
Apricot Freezer Jam
Ingredients: 4 cups chopped apricots 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) instant fruit pectin
Instructions:
Prepare the Apricots: Wash, pit, and chop the apricots. Measure 4 cups of chopped apricots into a large bowl.
Personal Tip: Chop the apricots to your preferred consistency—small pieces for a smoother jam, larger ones for more texture.
Add Lemon Juice and Pectin: Stir in the lemon juice and instant fruit pectin. Mix well.
Personal Tip: Stir vigorously to ensure the pectin is fully dissolved for even setting.
Add Sugar: Gradually add the sugar, stirring until the sugar is completely dissolved and the mixture is no longer grainy.
Personal Tip: Taste as you go to adjust the sweetness to your liking.
Fill Containers: Ladle the jam into clean, freezer-safe containers, leaving 1/2-inch headspace. Seal with lids.
Personal Tip: Label each container with the date and type of jam so you can easily identify it later.
Store: Let the jam sit at room temperature for 24 hours to set. Then, store in the freezer for up to a year or in the refrigerator for up to 3 weeks.
Personal Tip: Freezer jam is a quick and easy option, perfect for those who want to enjoy fresh-tasting jam year-round.
Nutritional Information (Per Tablespoon): Traditional Apricot Jam: Calories: 50, Protein: 0g, Carbohydrates: 13g, Fat: 0g, Sugars: 12g Low-Sugar Apricot Jam: Calories: 25, Protein: 0g, Carbohydrates: 6g, Fat: 0g, Sugars: 5g Apricot Freezer Jam: Calories: 35, Protein: 0g, Carbohydrates: 9g, Fat: 0g, Sugars: 8g
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Apricots: For the best flavor, use fresh, ripe apricots. Local farmers' markets often have the freshest options, and buying in bulk during peak season can save money.
- Sterilizing Jars: To ensure your jars are properly sterilized, boil them in water for at least 10 minutes before filling. This step is crucial for food safety.
- Lemon Juice: Fresh lemon juice enhances the flavor and helps the jam set. If you don't have fresh lemons, bottled lemon juice works just as well.
- Using a Food Processor: For a smoother texture, use a food processor to chop the apricots. Just be careful not to puree them completely; a bit of texture is desirable.
- Reducing Foam: A small pat of butter added to the boiling jam can help reduce foaming, making the process easier and the final product clearer.
- Testing for Set: To check if your jam is set, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it's ready.
- Storage Tips: Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and use it within a month.
- Reuse and Recycle: Save money by reusing jars from store-bought products. Just ensure they are properly sterilized before use.
- Gift Idea: Homemade apricot jam makes a wonderful gift. Decorate the jars with ribbons and homemade labels for a personal touch.
- Experiment with Flavors: Add a twist to your apricot jam by incorporating other fruits, such as peaches or plums, or spices like ginger or cardamom for a gourmet touch.
Let’s Learn About The Different Varieties of Apricots
Apricots come in many varieties, each offering its own unique flavor and texture. Some of the most popular varieties include Blenheim, which is sweet and juicy, and Tilton, known for its tangy flavor. There’s also the Moorpark apricot, which has a rich, sweet taste that’s perfect for eating fresh or making into jams. The Royal apricot is another favorite, often used for drying due to its firm texture and intense flavor. Understanding these different varieties can help you choose the best apricots for your needs, whether you’re making jam, baking, or simply enjoying them fresh.