Apricot Jam

Course: Breakfast, Condiment

Cuisine: American, Lebanese

Keyword: apricot jam, apricot jam recipe, how to make apricot jam

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings (4 pint jars)

Calories: 92kcal

Author: Maureen Abood

The sweet-tart flavor of apricot jam goes outrageously well with something creamy, like labneh (or cream cheese, or ricotta, or...you get the picture) on toast made from really good bread. Use whatever size jars you prefer and fill them to 1/2 inch from the top.

Print Recipe

Equipment

1 Canning Funnel
1 Large, Heavy Saucepan

Ingredients

2 pounds apricots
1 1/3 cups cane sugar or granulated white sugar
1/4 cup water
1 Lemon squeezed

Instructions

Pit the apricots by splitting them between your thumbs and removing the pit. If they are not ripe enough to split by hand, run a sharp knife through the flesh around the pit, pull apart, and remove the pit.
In a large heavy saucepan, add all of the ingredients. Cook over medium heat until the sugar has melted and the mixture begins to simmer.
Reduce heat and simmer over low heat, stirring frequently with a wooden spoon until the apricots are very soft and falling apart, about 1⁄2 hour.
Reduce heat and simmer over low heat again, stirring frequently until the mixture thickens and the apricots have softened but some pieces still remain, another 1⁄2 hour.
Taste. Depending on how tart the preserves are, and how tart you like it, add more lemon juice or more sugar.
Off the heat, allow the jam cool for 15 minutes, then ladle into clean jars fitted with a canning funnel to prevent drips. Cover with the lids and refrigerate.

Notes

Storage:
- Homemade apricot jam keeps for at least 2 months, though I've had a jar last a full year in the back of the refrigerator.
- Ladle the jam into freezer-safe glass jars or lidded plastic containers, leaving an inch of headspace. It will keep for at least 6 months. Thaw overnight in the refrigerator before using.

Nutrition