This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2 hrs

Dried Apricot Jam

Rate this recipe!

"Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful." — Cookin4Six!

Ingredients Edit and Save

Watch video tips and tricks

Homemade Jams & Jellies the Easy Way

Sarah's Applesauce

Avocado Salsa

Spicy Mango Relish

How to Make Old-Fashioned Pancakes

Fresh Strawberry Sauce

Strawberry Jam

Strawberry Freezer Jam

All-Day Apple Butter

Vanilla Extract vs Vanilla Bean

Sugar and Sweeteners

How to Juice a Lemon

Original recipe makes 10 cups Change Servings

4 1/2 cups dried apricots
4 1/2 cups boiling water
1 teaspoon vanilla extract

1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
1/4 cup lemon juice

Check All Add to Shopping List

Directions

Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Kitchen-Friendly View

COOK 20 mins
READY IN 1 hr 50 mins

Footnotes

Cook's Note:
If you don't have a food processor or a Vitamix blender then you can finely chop the apricots and then soak them for 30 minutes.

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Apricot Jam

Homemade Apricot Jam

Dried Apricot Pie

Rose Hip Freezer Jam

Mr. Lincoln and Cecile Brunner in a Jam

Monkey Banana Jam

Summer Strawberry Jam

Ginger-Peach Jam

Rachel's Sugar Plum Spice Jam

Mock Strawberry Jam

ADVERTISE WITH US

Nutrition

Calories
48 kcal
2%

Carbohydrates
12.3 g
4%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.3 g
1%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dried Apricot Jam

Serving Size: 1/144 of a recipe
Servings Per Recipe: 144
Amount Per Serving
Calories: 48
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 48mg 1 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 0.3g 1 %
Protein 0.1g < 1 %
Sugars 11.9g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.