Easy Apricot Jam

This no-pectin Apricot Jam is everything summer preserves should be—bright, delightfully tangy, and easy to whip up with just four simple ingredients. Whether you’re slathering it over warm, buttery biscuits, swirling it into your morning yogurt, or eating it off the spoon, this low-fuss recipe lets the natural, juicy sweetness of fresh stone fruit take center stage.

Have a bounty of summer fruit? Try these other no pectin added jam recipes featuring plump juicy Blackberries or tart and tangy Concord Grapes. Small batch jam recipes are a great way to preserve summer fruit to enjoy year round.

Easy Apricot Jam

If you’ve ever been intimidated by the thought of making jam or struggled with adding the right amount of store-bought pectin, I’ve got great news: you don’t need it for this recipe. Apricots are naturally packed with enough flavour and sunshine to do all the heavy lifting on their own.

More specifically, apricots (and most stone fruit) contain the most amount of natural pectin compared to other fruits and berries. This means that as the apricots cook down, water evaporates and the natural pectin becomes concentrated. Simultaneously it combines with sugar and fresh lemon juice to thicken the jam.

Just thinking about this tart and tangy apricot jam slathered onto warm sourdough makes my mouth water. It’s the kind of jam you want to keep for yourself but makes the BEST gift for friends and family.

Ingredients for Apricot Jam

For this recipe you will need a large heavy bottom Dutch oven or jam pan, preferably a wide one with large surface area. Also handy is a sharp knife and cutting board, measuring cups and spoons, wooden stirring spoon, jar funnel, and glass jars with lids.

• Apricots
• Granulated Sugar
• Lemon Juice
• Kosher Salt

Choose fresh ripe apricots that aren’t too soft or watery. A bit of fresh lemon juice enhances the tart and tangy flavour while a pinch of Kosher salt brings out the sweetness of the apricots.

You can swap 1/4 cup of the sugar for honey, but keep most of the sugar for structure and set.

How to Make Apricot Jam

Prepare the Fruit

Cut the apricots into small, even pieces. For a smoother, more spreadable jam, chop them finer than you normally would.

Next, combine the apricots, sugar, lemon juice, and salt in a wide, heavy-bottomed pot. Let the mixture sit for 20–30 minutes so the fruit releases its juices.

Cook the Fruit

Place the pot over medium heat and bring to a steady simmer, stirring to dissolve the sugar. Once it starts bubbling, reduce the heat slightly and maintain a controlled simmer.

Simmer, stirring often, and using the back of your spoon to break the fruit down as it softens. As it thickens, stir more frequently to prevent sticking or scorching.

After approximately 25 minutes, the mixture will begin to look thicker and more cohesive. Keep cooking until the bubbles slow and look heavier and glossier—this is where the firmer texture develops.

To perform the plate test: Place a spoonful on the frozen test plate. Allow to sit for one minute, then run your finger through it. If it puckers, then the jam will set in the jars. If not, it needs more cooking time. Continue reducing and stirring the jam frequently for 5-minute increments. Return the plate to the freezer. Test every 5 minutes until the jam sets on the plate

Remove from heat and cool slightly. It will firm up even more as it cools. Transfer to jars and refrigerate or freeze.

Variations and Uses

• For a softer, dessert-style flavour profile, add a little vanilla bean caviar while cooking.
• Stir in finely chopped dried apricots halfway through cooking for extra body and texture.
• A tiny splash of almond extract at the end gives that classic bakery apricot flavour.
• For a tart edge, add an extra teaspoon or two of lemon juice at the end.

This homemade Apricot jam is perfect for adding in between cake layers, finishing thumbprint cookies, filling Danishes or Kolaches, spooning onto cheesecakes or glazing fruit tarts. To use as a glaze, warm slightly, then strain for a super-smooth pastry glaze.

Recipe Notes and Tips

• This jam is intentionally cooked a little longer than a standard jam. It should mound on a spoon and not immediately run.
• The colour of the jam will deepen slightly to a richer orange the longer it cooks. Remove it slightly earlier than you think, if you want a thinner consistency—it firms up a lot as it cools.
• Use a wide pan for faster reduction and better control over thickness.
• If you want it ultra-smooth, you can blend it briefly with an immersion blender near the end, then cook a few more minutes.
• If the jam becomes too thick once cooled, simply reheat it gently with a tablespoon or two of water to loosen it.

Storage

Apricot jam will last in the fridge for up to 3 weeks and will keep in the freezer for up to 6 months. Note that freezing may affect the texture of the jam.

If you would like to double this recipe and preserve it in jars, follow the steps outlined HERE.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Easy Apricot Jam recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!