Can I use frozen apricots for this jam?

Absolutely! Thaw them first and drain any excess liquid. Frozen apricots work beautifully, though the texture might be slightly softer than fresh. I always keep a bag in my freezer for impromptu jam sessions!

How long does homemade apricot jam last?

In the fridge, it keeps for about 2 weeks in airtight jars. For longer storage, freeze it - I've enjoyed batches up to 6 months later that taste just as bright. Pro tip: Write the date on the lid with a marker so you don't forget!

Can I reduce the sugar in this recipe?

You can, but be careful - sugar helps preserve the jam and affects how it sets. I'd recommend trying just 1/4 cup less first. Super sweet apricots? You might get away with 1/2 cup less, but add an extra tablespoon of lemon juice to help balance it.

Why didn't my apricot jam set properly?

Don't worry - this happens to everyone! Usually it means it needed more cooking time or your apricots were extra juicy. You can recook it for another 5-10 minutes, or embrace it as a delicious apricot syrup for pancakes.

Can I make this without pectin?

Good news - this recipe doesn't need added pectin! Apricots naturally contain enough pectin, especially when you include the skins. The lemon juice helps too. Just be patient during cooking - that natural thickness develops as the liquid reduces.

Easy Apricot Jam Recipe: Sweet Summer Magic in 1 Hour

Easy Homemade Apricot Jam

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Make this simple apricot jam with fresh apricots for a sweet and tangy spread. Perfect for toast, desserts, or gifting.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 3 cups 1x
Category: Preserves
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs fresh apricots, pitted and chopped
2 cups granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract (optional)
1/2 tsp habanero pepper, finely chopped (optional)

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Instructions

Combine apricots, sugar, and lemon juice in a large pot.
Cook over medium heat, stirring occasionally, until sugar dissolves.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened.
Stir in vanilla or habanero if using.
Remove from heat and let cool slightly before transferring to jars.

Notes

Store in airtight jars in the fridge for up to 2 weeks or freeze for longer storage.
For a smoother jam, blend before cooling.
Adjust sugar based on apricot sweetness.
Follow Sophia on Pinterest for more recipes!

Nutrition

Serving Size: 1 tbsp
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/easy-apricot-jam-recipe/