Easy Apricot Jam Recipe

Easy Apricot Jam Recipe

Written by Becky

I like breakfast time better than any other moment of the day. Add homemade apricot jam smeared onto toast with some salted butter and the morning gets even better.  When you can take the time to enjoy even a quick slice of toast and jam in the morning with a few minutes of quietness to collet your thoughts, your day begins with a whole new level of peace.  My ideal morning draws out this solitary time of breakfast and coffee for about 30 minutes but event 5 minutes can really affect your state of mind.

Apricot Jame Recipe

Sometimes I find it easy to write-off this breakfast time with thoughts running through my mind of all I have to do that day but then I quickly remind myself of a quote someone once told me… “There’s enough time in every day to do what God wants you to do.” That puts my mind back at ease and I’m ready to enjoy this time of peace and reflection over breakfast.

Easy Apricot Jam Recipe

And speaking of therapeutic moments… the process of canning can be actually therapeutic as well. Not only do I feel good using up the fresh produce from the season but while I am making the jam, sterilizing the jars, and delicately following the ‘canning laws,’ I get to take my mind away from the stresses of the day and put all of my focus on this pot of fruit that’s going to be a flavor of my mornings all winter long.

How do your mornings start? Do you have a morning routine or time of quietness before your daily tasks resume?

Easy Apricot Jam Recipe

Apricot Jam Recipe

Easy Apricot Jam Recipe

Here's an easy Apricot Jam recipe for canning. 
Course Condiment
Cuisine American
Servings 4 8 ounce jars


  • 2 1/2 pounds apricots, pits removed and set aside
  • 2 cups raw sugar
  • 1 lemon
  • 1/2 a vanilla bean, seeds scraped out, or 2 tablespoons amaretto (optional)


  • Slice the apricots into large chunks, leaving the skin on (no need to dice them up because they will cook down).
  • Place the chopped apricots and sugar to a non-reactive saucepan and bring to a boil over medium high heat stirring enough to assure none of the jam sticks to the bottom. The jam will bubble high up the sides, spoon off the light colored foam as it rises (save this to use over desserts or oatmeal). Turn the heat to medium. Continue to spoon off the foam until the jam begins boiling at a lower, thicker level.
  • Using a potato masher, mash through the jam until it's to your preferred smoothness. I prefer my jam a bit on the chunky side but I did mash through the jam a few times to remove some of the large pieces of fruit.
  • While the jam is cooking, put a small plate in the freezer. When the bubbles are subsiding and the jam seems to be thickening ever-so slightly, remove the pot from the burner. Put a few drops of the jam on the frozen plate and return to the freezer. Check the set after a few minutes by nudging it with your finger. If it wrinkles, it is done. If not, heat it a bit more and test again.
  • When it has reached your preferred thickness add the vanilla bean seeds and pod, and let simmer a minute more, then remove from heat and stir in lemon juice. Remove the vanilla bean pod. Ladle jam into sterilized jars leaving a 1/4 to 1/2 inch at the top and seal as directed in manufacturer's instructions. Or you can freeze the jam if you're not going through the canning process.


I often add a few tablespoons of amaretto to my jam, which adds a little hint of nuttiness.

If you can’t find apricots right now (I know it’s a little late in the season), you can also make this recipe using peaches.  Here is my post on Rustic Peach Jam.

Comments (19)

  1. Gorgeous! Are those weck jars? I’ve never used them but, man, they’re beautiful!

    I, too, love a little alone time in the morning to reflect on my upcoming day and take a few minutes to give thanks. The light is magical and I the time I get before my kids get up is sacred. It’s my favorite time of the day!!

    ps- I LOVE the idea of adding some Amaretto. I’m stealing that idea for my peach jam. 🙂

  2. Morning time is precious and these moments seem few for me. That is my own fault, though. I wish I had apricots here to make this jam. Love the amaretto addition.

  3. Morning time is precious and I should carve out more time like this. I wish I had some apricots to make this jam and I love the addition of the amaretto.

  4. I agree…there really is something calming about starting the day with a few quiet moments. No computer, no rushing around…just easing into the day. This apricot jam looks like a great way to use up all of those fresh apricots right now!

  5. Your recipe looks delicious! I’m wondering how much lemon juice you add? Thanks for your help and looking forward to make this recipe!

  6. I was a jam making virgin and used this recipe! It is delicious! I also made another batch and added some pineapple! Yummmmm! 🙂

  7. Forgot to mention I am from Australia and we use kilos here not pounds.

    Would you be able to tell me how many kilos?

    Thank you

    • Angela, unfortunately, preserving jam is sometimes tricky and I wouldn’t want to give you the wrong measurement and then the jam spoil so I’m not quite sure in kilos. So sorry!! And I would stick to apricots or peaches for this recipe. Thanks so much for stopping by my blog.

  8. Luckily living in Eastern Washington there is an abundance of fresh fruit for cheap like free. Used this recipe but added a stick of cinnamon during the last 15 minutes of cooking, which gave a nice subtle sweet/spiciness.

Post A Reply

Recipe Rating