Our French style apricot jam is all-natural with real fruits.
This apricot jam has some really cool uses, and I'm demystifying it all in this recipe.
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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 plain 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.
Step 1
Wash fruits, cut open to take out seed core.
Place fruits with sugar, lemon juice, and lemon halves into a large cooking pot.
Mix and heat up.
Step 2
Bring to a rolling boil and leave to simmer until set.
Take out lemon halves, discard. Blend jam.
Step 3
Test if set. The jam shouldn't run.
Pour hot jam into clean sterilized jars.
📖 Recipe
Apricot Jam Recipe
Instructions
- Rinse apricots to get rid of impurities. Cut open and pick out and discard the core. Weigh apricots.2.2 pounds Apricot, 3½ cups Sugar, 1 lemon
- Cut the lemon into two and juice it. Keep the lemon halves.
- Place apricots with sugar, lemon juice and lemon halves into a large pot and heat up.
- Keep on high to medium heat. Bring the jam to a rolling boil (lots of foam) then take down the heat and simmer slowly. Stir occasionally.
- Cook down jam until the fruits appear glossy and a bit translucent.
- Take out lemon halves and discard. Blend jam to desired consistency.
- 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 (stir and cook over low heat because jam will jump up). AND/OR use a candy thermometer. It sets at 220° Fahrenheit/ 105° Celius.
- 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!).
- Store in a cool and dry place, away from direct sunlight.
Notes
- 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.
Equipment
- 3-4 Jars (10z/300ml) with lids
Nutrition
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)
After cooking
Always use a 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.
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 jam in the jar by doing the water bath canning technique. You can do that if you want, I don't do it because it hasn't been necessary.
Storing
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.
Flavor Variations
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 during the cooking process:
- 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.
Uses
Apricot Jam has more uses than 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.
The jam is diluted with water before it's spread over a baked cake. The icing that is poured over remains glossy. This is how the Sacher Torte, Esterhazy Torte, and i.e. this coffee cake are made.
Apricot jam makes a great ingredient in sauces, as in BBQ sauce or in dipping sauces. 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!!!
I tried the temp of 220° F & it definitely didn't work. I used my Thermapen & it's accurate for sure. I'm not sure what to do. It's so aggravating to spend time & also ingredients on something that didn't work out . .
Hi Bea, I'm sorry that the jam didn't meet your expectations. What does your jam look like right now after it has cooled down completely? Does your jam consistency look like the one in my pictures and my video? Did you also test with an ice-cold plate to see if it's still running?
If your jam is still very runny, take it back to the heat and reduce it further. Repeat the test to see if it's running or getting set. I recommend the ice-cold plate test to be sure because this cools down the drop of hot jam instantly and that reveals the true consistency. (please, watch my video in the recipe card to see how this is done)
Apricots are naturally low in pectin and an apricot jam can turn out a tiny bit runny, which isn't a big deal. When a jam is a bit runny, it can still be stored for a few weeks and I suggest storing it in the fridge. In that case, I also recommend doing a water bath canning to add another layer of protection to your homemade apricot jam.
love this it was so easy. next is making something to share with my jam.
Great! You can use apricot jam in cakes. It's a common way to use apricot jam in Austrian cakes and Torte. Or fill doughnuts with apricot jam or use it to make thumbprint cookies. I have also used this jam to make a hot ricotta jam dip.
thanks for sharing
You are welcome Kasey 🙂
What a beautiful color your apricot jam has! Apricot jam is my son's favorite jam... I always make fun of him because among all kinds of fruits, he choose apricot jam. Don't kids like strawberries and blueberries? He thinks the balance of sweets and tangy (?) is perfect... He'll love this jam, Helene!!! xo
This jam looks gorgeous! It would be so delicious with tea, or in any baked goods.
Without pectin is definitely a wow! Delicious jam 🙂
Oh Helen, you took us back to memory lane with your unforgettable apricot jam! Growing up in Germany, Hungary and Austria we enjoyed many wonderful desserts with this "Royal jam". Bookmarking it 🙂
I adore apricots and sure wish I had a never ending supply of them around here! I'd love to make your beautiful jam. I know it would be wonderful on buttered toast or as part of an elegant dessert.
i can;t believe this is without pectin.WOW, it looks amazing
Apricot jam is one of my favourites! I love a buttered piece of toast with luscious apricot jam. I also the use of apricot jam in so many European cakes. Yours looks fabulous!
Gorgeous jam! One of my favourite since I love tanginess of apricots. Now you have made me very curious.... You sound very mysterious 😉
Hi Helene,
Love your photography so much. delicious jam
I love apricot jam! Good to know that making it is not super hard!
Che meravigliaaaaaaaaaaaaaaaa, bravaaaaaaaaaaaaaa. Un saluto affettuoso
M.G.
I love jams without pectin - this looks phenomenal - and would be AWESOME in a cake!
My grandma was looking to make some without pectin - with summer coming up, definitely will show her your delicious recipe 😀
Cheers
Choc Chip Uru
Helene, over here, apricot is a luxury. Quite pricey. Nevertheless, let me see which of our local fruits will be suited for a similar inviting jam.
G'day! I love apricots and you jam and photos looks mouth-watering indeed Helene!
Cheers! Joanne
I am so envious Helene! We had another year of a late freeze so no apricots again this past summer and no apricot jam. Yours is so lovely and I love jam with no pectin. The texture is so much better and it just taste so natural, because it is! Great jam Helene!
this looks wonderful and pleased your well all the best for what you have planned
What a wonderful looking jam-I like the texture of it as I dislike really pectiny jams. And isn't Maureen a marvel? Such a lovely lady!
I love apricot jam! And it's not easy finding a good commercial one. We should make our own -- I keep threatening to begin jam making in earnest, and one of these days it'll happen. 😉 This would be a great one to start with -- thanks.
Hi Helene!
Your Apricot Jam looks delectable. I do love it so but unfortunately, apricot season is way too short around here. Now I know how to preserve all its lovely goondess. Thank you so much for sharing...Can't wait for the surprise!
Though Apricots are not common here,I do see them at stores here these days.This looks like a very delicious preparation,love that you have not used any pectin,kids delight it will be!
Well, I made this apricot jam when I was in europe. We were just harvesting fruits for 2 weeks since most get ready at the same time such as plum peach etc. I did see plums in goa in the past.
I could eat that entire jar with a box of crackers and that spoon. YUM!!
Apricot is one of my favourite jams, Helene... a beautiful recipe! So good... can't wait to hear about your surprise... how exciting!