Apricot Jam

Apricot Jam

9
Megan 3

"I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread."
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Ingredients

2 h servings 105 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
  2. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
  3. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on 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.
  4. 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 15 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

I think this recipe is a great basic without any added perservatives. I also place 1/2 teaspoon butter to keep batch from foamimg and added jalepeños for an extra kick to a few of my batches ( 1...

Most helpful critical review

Overall, I think this recipe was good, with just some minor tweeking. I did a second batch of this but cut the sugar in half. The first batch with 5 cups of sugar was simply overpoweringly swe...

Overall, I think this recipe was good, with just some minor tweeking. I did a second batch of this but cut the sugar in half. The first batch with 5 cups of sugar was simply overpoweringly swe...

I think this recipe is a great basic without any added perservatives. I also place 1/2 teaspoon butter to keep batch from foamimg and added jalepeños for an extra kick to a few of my batches ( 1...

I have made apricot jam many times AND this recipe as written is delicious and easy to make. I give it a 5 star rating.

This was so easy to make and I found something to do with all of my fresh apricots! It's the first jam I made so thanks for the simple yet delicious recipe.

Great recipe ! I threw in half a jalapeño to add a little kick! Cut the recipe in half and it made three jars.

Super easy, super tasteful.

Just finished making this jam exactly like the recipe minus 1 cup of sugar. Since I used some rather tart apricots, I think I could have used the full 6 cups called for. It is delicious, though,...

No guesswork...I love it! I have never had success with the tests of when it is going to set. This recipe was so simple and the times were perfect. I can tell by licking the spoon when I was ...

Love this jam! I only used 3 cups of sugar based on other reviews and because the apricots I used were overripe. It turned out great, I wouldn't want it any sweetie. That's the only reason I gav...