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Homemade apricot jam made from fresh, ripe peaches filled in a jar
Fresh, homemade apricot jam in a jar

Homemade Apricot Jam (3 Ingredients)

Author: Flavelo
Recipes Cakes and Desserts
The taste of summer in a jar. The secret to good apricot jam is ripe, fragrant fruit and patience. Cooking evaporates water, concentrating flavors, while natural pectin gels the result. Toast with butter and this jam is a time machine to childhood.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 200 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, wide pot (for faster evaporation)
  • Wooden spoon
  • Sterilized jars
  • Immersion blender (optional)

Instructions

1 ✓

Wash and pit apricots, cutting them into quarters. Discard any bruised parts.

Tip: Only flawless fruit makes lasting jam. You can leave skins on for texture and color.
2 ✓

Place fruit in a pot, cover with sugar and lemon juice. Let stand for 15 minutes to draw out juices.

Tip: Sugar draws water from fruit cells (osmosis), creating a syrup before cooking even begins.
3 ✓

Cook over medium heat. Once boiling, reduce heat and simmer, stirring constantly, until thick (approx. 30-40 mins).

Tip: Acid from lemon and sugar helps fruit pectin activate, which is responsible for gelling.
4 ✓

Leave chunky or blend with an immersion blender for a smoother texture. Fill into hot, sterile jars.

Tip: Jars should be hot (e.g., from the oven) so they don't crack when filled.
5 ✓

Seal immediately and invert jars for 5 minutes. Let cool slowly under blankets (dry canning).

Tip: Hot steam displaces air, and cooling creates a vacuum seal.

Recipe FAQ

The jam stayed runny.
Cook longer! Thickening depends on water evaporation. Do a plate test: put a drop on a cold plate; if it sets, it's done.
It turned brown.
Cooked too long or too hot, causing sugar caramelization. It tastes fine but looks darker.
It spoiled in the pantry.
Jar wasn't clean or didn't seal. Sterilization and inverting jars are key.

Ingredients

  • 2.25 lbs Ripe Apricots (weighed pitted)
  • 2 cups Granulated Sugar
  • 2 tbsp Fresh Lemon Juice