This fresh apricot jam recipe is super simple to make and only uses three ingredients! It’s amazing over biscuits, toast or can it for the fresh apricot flavor all year long.
I always like canning way more than I think I need to to give away to friends and family. It harnesses the flavors of Summer and preserves them all year long – which seems like a rare luxury.
The Story of Apricots
Apricots are a stone fruit that come from medium-sized trees up to 40 ft tall. The fruit is similar to a small peach, yellow to orange in color and often tinged red on the side most exposed to the sun.
The biggest difference between a peach and an apricot, though, is that apricots are not as juicy as peaches are.
Apparently, botanists can’t agree on the original origin of the domesticated apricot that we know today. Some believe it originated in Armenia, some in China and some in India.
Whatever the case, apricots have been domesticated and preserved since the beginning of human civilization. The ancient Egyptians used them as sweeteners, Alexander the Great may have introduced them to Greece, and the Persian traded them as an important commodity.
In the 17th century, English settlers introduced apricots to the East Coast of the United States, but most of our production is on the West Coast from varietals introduced by Spanish missionaries.
How to Can apricot jam recipe
Because apricots are full of natural sugars, and we add more sugar and an acid (lemon juice), we don’t need to pressure can it.
Water bath canning brings the temperature up enough that the sugar and acid kill any bacteria that could cause it to spoil. For non-acidic foods, like meats or broth, you need a pressure canner to bring the temperature up more than a water bath method.
For more canning recipes check out:
To can your apricot jam, simply ladle your jam into sterilized mason jars and affix the lids and rings. Place them in a large pot with enough water to cover them.
Bring to a boil. Once the water begins boiling, start the timer. Once they’re done, simply remove the pot from the heat and allow to cool. That’s it! Enjoy!
- 2 1/4 pounds fresh apricots
- 1/4 cup water
- 3 cups sugar
- 1 tsp freshly squeezed lemon juice
- Remove the pits from the apricots.
- Simmer the apricots with the water, covered, stirring frequently, under the apricots are tender and cooked through.
- Add the sugar to the apricots and continue to cook, uncovered, skimming off any foam that rises to the surface. Stir frequently to prevent it from sticking.
- After it looks like it's thickened, place a spoonful of it in the freezer for a few minutes. The consistency after a few minutes in the freezer will be it's finished consistency.
- Once it reaches a thickness you like, add the lemon juice and stir to combine.
- Ladle the jam into sterilized canning jars