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 1+ days

Homemade Apricot Jam

Rate this recipe!

"Traditional and delicious homemade jam." — DelightfulDines

Ingredients Edit and Save

Watch video tips and tricks

How to Make Homemade Granola

How to Make Fresh Berry Jam

All-Day Apple Butter

Avocado Salsa

Spicy Mango Relish

How to Make Old-Fashioned Pancakes

Strawberry Jam

Homemade Jams & Jellies the Easy Way

Strawberry Freezer Jam

How to Juice a Lemon

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 7 cups Change Servings

2 1/2 pounds fresh apricots, pitted and finely chopped
1/3 cup lemon juice
5 3/4 cups white sugar

1/2 teaspoon butter (optional)
1 (1.75 ounce) package powdered fruit pectin

Check All Add to Shopping List

Directions

Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack 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 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 1 day 20 mins

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

Dried Apricot Jam

Blueberry Freezer Jam

Ginger-Peach Jam

Strawberry Freezer Jam

Pectin-Free Strawberry Rhubarb Jam

Mock Strawberry Jam

Summer Strawberry Jam

Rachel's Sugar Plum Spice Jam

Fresh Papaya Jam

ADVERTISE WITH US

Nutrition

Calories
90 kcal
4%

Carbohydrates
22.9 g
7%

Cholesterol
< 1 mg
< 1%

Fat
0.1 g
< 1%

Fiber
0.4 g
2%

Protein
0.3 g
< 1%

Sodium
< 1 mg
< 1%

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

Nutritional Information

Homemade Apricot Jam

Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories: 90
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol < 1mg < 1 %
Sodium < 1mg < 1 %
** Potassium 55mg 2 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 0.4g 2 %
Protein 0.3g < 1 %
Sugars 22.4g
Vitamin A 8 %
Vitamin C 4 %
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.