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Apricot Jam

Author: Shinee
This slightly tart apricot jam is the best way to preserve your apricots this season. Add some jalapeno for a lil kick, or sweeten it with honey. There is something for everyone.
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Ingredients

Regular Apricot Jam:

  • 5 cups apricot puree
  • 3 cups 600gr sugar
  • 5 tablespoons fresh lemon juice

Apricot Jalapeno Jam:

  • 5 cups apricot puree
  • 3 cups 600gr sugar
  • 5 tablespoons fresh lemon juice
  • 3 medium jalapenos

Honey Sweetened Apricot Jam:

  • 5 cups apricot puree
  • 3 cups raw honey
  • 5 tablespoons fresh lemon juice

Instructions

  • Simmer the jars in a large canning pot. Do the same thing with lids and rings in separate pot.
  • In a large pot, combine all the ingredients and simmer over medium heat until the sugar (or honey) is dissolved, about 5 minutes, stirring occasionally. Increase the heat to medium high and bring the mixture to a rolling boil. Stirring constantly, cook the jam for 30-40 minutes, or until it reaches 220°F (104°C).
  • Pour the jam into hot sterile jars. Leave about ¼ inches from the top. Clean the edges of the jars with a damp paper towel. Put the lid on and tighten the ring around them, but not too tight.
  • Place the jars back into the canning pot with hot water. Water should be about 4 inches (10cm) over the jars. Bring it back to rolling boil and boil for 10 minutes. Transfer the jars onto a cooling rack and let them cool overnight. You will hear popping sounds, which is good thing. It’s a great sign that your jars are being sealed.

Notes

For step-by-step canning tutorial, check out my easy strawberry jam without pectin