This easy apricot jam is a small batch refrigerator jam made with fresh apricots, sugar, and lemon juice. No pectin or canning equipment needed.
Equipment
- 8-ounce jelly jars or similar
Ingredients
- 1 ½ lbs fresh apricots, pitted and diced (about 3 cups)
- ¾ cup granulated sugar
- 1 Tablespoon lemon juice
- pinch salt, optional
Instructions
- Add the diced apricots, sugar, lemon juice, and salt to a medium saucepan and set over medium heat.
- Stir continuously as the mixture comes to a gentle boil. Once the apricots have softened (about 4 to 5 minutes), lightly mash with a potato masher or the back of a spoon to your desired consistency.
- Reduce heat to medium-low and simmer for 12 to 16 minutes, stirring often, until the jam thickens and looks glossy. The jam is done when it reaches 210-220°F or holds its shape on a chilled plate.
- Remove the pot from heat and let rest for 5 minutes.
- Spoon the warm jam into jars, leaving about ½ inch of space at the top for expansion. Let the jars cool completely on the counter before adding lids and moving them to the fridge. The jam is ready to use once it cools, though it will firm up fully after a day in the refrigerator.
Notes
Storage: Refrigerate in an airtight jar for up to 3 weeks.
Freezing: Leave ½ inch headspace at the top and freeze in a freezer-safe container for up to 3 months.
Make-ahead: The jam fully sets after about 24 hours in the fridge.
Substitution: Swap half the apricots for raspberries or blackberries for a fruit-blend jam.
Nutrition
Serving: 1 Tbsp | Calories: 38kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.05g | Sodium: 0.4mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg
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