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Small Batch Apricot Jam

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Small Batch Apricot Jam is a bright, sweet-tart homemade spread made with ripe apricots, sugar, and fresh lemon juice. This easy no-pectin jam makes about 2 cups and is designed for refrigerator or freezer storage.

Ingredients

  • 2 pounds ripe apricots
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • Pinch of salt

Instructions

  1. Rinse the apricots thoroughly and pat them dry. Cut each apricot in half, remove the pit, and chop the fruit into small pieces. Peeling is not necessary.
  2. Combine the chopped apricots, sugar, lemon juice, optional lemon zest, and salt in a medium heavy-bottomed saucepan. Stir well and let the mixture stand for 10–15 minutes so the sugar begins drawing juice from the fruit.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring regularly until the sugar has dissolved.
  4. As the apricots soften, gently crush them with a potato masher or the back of a wooden spoon. Leave some pieces intact for a rustic texture or mash more thoroughly for a smoother jam.
  5. Reduce the heat slightly and maintain a steady simmer for about 20–30 minutes. Stir increasingly often as the liquid reduces and the jam thickens to prevent scorching.
  6. Test the consistency by placing a spoonful of jam on a chilled plate. Let it sit for about 1 minute, then drag a finger through the center. The jam is ready when the path remains visible instead of immediately flowing back together.
  7. Remove the saucepan from the heat once the jam is thick and glossy. Avoid overcooking because the jam will continue to thicken considerably as it cools.
  8. Carefully transfer the warm jam to clean jars or airtight containers and allow it to cool. Once cooled, cover and refrigerate or freeze for longer storage.

Notes

  • This recipe is intended as refrigerator or freezer jam and is not a tested shelf-stable canning recipe. Do not store the finished jam at room temperature.
  • Apricot skins are thin and soften during cooking, so peeling the fruit is unnecessary.
  • For vanilla apricot jam, stir 1 teaspoon vanilla extract into the finished jam after removing it from the heat.
  • For apricot ginger jam, add about 1 teaspoon finely grated fresh ginger and adjust to taste.
  • For a warmer flavor, add a small pinch of ground cinnamon.
  • Orange zest can replace the lemon zest, but keep the lemon juice for its acidity and brightness.
  • Frozen apricots can replace fresh fruit. Include their released juices and allow additional cooking time if needed.
  • Store cooled jam in a clean airtight container in the refrigerator and use within about 2–3 weeks.
  • For longer storage, freeze the cooled jam in freezer-safe containers for up to about 3 months, leaving space at the top for expansion. Thaw overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/small-batch-apricot-jam/