Our french style apricot jam requires only 2 ingredients and no pectin.
Apricot preserve has some really cool uses and I'm demystifying it all int this recipe.
How to make Apricot Jam?
You can use fresh or frozen apricots to make your own batch of homemade jam. It's without pectin, so you just need sugar to get this jam right.
I have outlined the steps to make it easier for you to make this apricot jam from scratch.
You will find detailed instructions with measurements in the recipe card at the bottom of this post.
Wash fruits, cut open to take out seed core.
Collect fruits in a large pot.
Stir in sugar over the stove.
Bring to a rolling boil and leave to simmer until set.
Test if set.
Blend jam smooth.
Pour hot jam into clean sterilized jars.
Health and Safety precautions
I have listed a set of important steps if you want to make jam at home. The same steps apply to all the jam recipes on my website.
Please follow all the steps.
During the preparation
Always use fresh ripe fruit and never ever add rotten fruit pieces to your jam. It would reduce the shelf life of your jam.
You have to make sure that the jam has set and you will know that by either doing the ice-cold plate test and/or by checking the thermometer.
If the jam is not set, it won't be good for long and that beats the purpose of preserving fruits, right?
Drop some hot jam on an ice cold plate. If it doesn't run, it's set.
The Thermometer setting temperature is 220 Fahrenheit/ 105 Celsius. (use a candy thermometer)
Always use clean sterilized jar with a rust-free lid.
You can sterilize jars by cooking them in water or in the oven. That kills off all the germs.
We drop rum, vodka and similar into the lid to further kill microbs.
The french way is to fill the jam up to the lid, close the jar with the lid tight and to quickly turn it upside down to create a vacuum.
This is a reliable method in Europe and we even sell our jam on the farmers market.
Just know that the FDA in the US recommends to further sterilize the full jar in a water bath. You can do that if you want, I don't do it because it hasn't been necessary.
The Jam is good for over 10 months if you follow my instructions and work in a clean environment.
Keep the jars in a dry and cool place away from direct sunlight, on a shelf in your pantry, or similar.
I love pepping up my fruit preserve and you can do that too without much extra effort. You can add the following to your french apricot jam:
- habanero or other peppers to make it hot
- vanilla extract to round it up
- green cardamom to add a complimentary spice
- cinnamon if you like this spice
- make it with another fruit such as raspberry, peach, pear to just name a few. Just keep the fruit quantity sugar ratio.
- rum, whiskey, vodka - can be added after cooking the jam
Apricot Jam has more uses then any other preserve.
Of course, spreading it over your breakfast bread is always a great option but you can also add it to your yogurt or mix it into your overnight oats.
Apricot jam is used as a pastry filling as in doughnuts (Krapfen in German countries) or in danish pastries. It goes well with fresh cheese.
Traditionally the jam is used as an important cake glaze in Viennese Torte cakes.
Apricot jam makes a great ingredient in sauces as in BBQ sauce or in dipping sauce. Mac Donald's Sweet and sour sauce is made of apricot jam.
One of my all-time favorite ways to enjoy this jam is over baked brie. So good!!!
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Apricot Jam Recipe
For the Jam:
- 2.2 pounds Apricot *see Notes
- 3½ cups Sugar
You will also need:
- Rum or similar, a few drops
- 3 Jars
- Rinse apricots to get rid of impurities. Cut open and pick out and discard the core. Weigh apricots, cut into quarters, and place into a large cooking pot.
- Stir sugar into fruits and heat up stove.
- Keep on high to medium heat. Bring the jam to a rolling boil (lots of foam) then take down the heat and simmer slowly for about 40+ minutes. Stir occasionally.
- Test if the jam is set by dropping hot jam on an ice-cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency. AND/OR use a candy thermometer. It sets at 220° Fahrenheit/ 105° Celius.
- Blend jam smooth with a hand blender.
- Before you fill the jars with the jam, drop a drop or two of rum (or similar) onto the lid. That further kills microbes.
- Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the lid and turn the jar upside down. Keep them upside down until you can touch them (they are hot!).
- 1 serving = 1 Teaspoon, 70 servings is approximately 3-4 jars.
- use fresh ore frozen apricots. Don't use canned fruits because it contains sugars and it's hard to tell how much. I don't peel my apricots because this jam gets blended at the end. You can peel yours if you want but it's extra work.
- Be careful to not overcook your jam. Overcooked jam is stone-hard when cooled down. Hot jam is always liquid and that's misleading Hence why you need to do the ice-cold plate test or use a candy thermometer (see in instructions).
- Store jam in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.