Homemade Apricot Jam – Just 3 Ingredients!

Capture Summer in a Jar With This Old-Fashioned Apricot Jam

Nothing says summer quite like a spoonful of golden, homemade apricot jam. Made with just three ingredients—fresh apricots, sugar, and lemon juice—this simple stovetop recipe lets the fruit shine. You don’t need pectin, preservatives, or any special equipment. Whether you’re spreading it on toast, spooning it over yogurt, or gifting it to friends, this jam is a seasonal staple worth mastering.

🥄 Why You’ll Love This Apricot Jam Recipe

• ✅ 3 ingredients only – No artificial thickeners or additives.

• ✅ Preservative-free – 100% natural and homemade.

• ✅ Small-batch friendly – Perfect for first-time jammers.

• ✅ Naturally sweet & tangy – Let the apricots be the star.

🛒 Ingredients You’ll Need

Just Three Ingredients:

• 2 lbs fresh apricots (about 8–10 medium apricots, halved and pitted)

• 1½ cups granulated sugar (adjust based on your sweetness preference)

• 2 tbsp lemon juice (freshly squeezed)

Optional Add-ins:

• A pinch of salt (to enhance flavor)

• A splash of vanilla extract (for warmth)

• A dash of cinnamon (for a cozy twist)

🍳 How to Make Apricot Jam at Home (Step-by-Step)

🔪 Step 1: Prepare the Apricots

Wash the apricots thoroughly. Cut them in half and remove the pits. No need to peel them—the skins soften beautifully during cooking and add to the jam’s texture and flavor.

🥣 Step 2: Macerate the Fruit

Place the apricot halves in a large bowl. Add sugar and lemon juice. Stir well and let sit for 1–2 hours, or overnight in the fridge. This process draws out the fruit’s juices and jumpstarts the natural pectin.

🔥 Step 3: Cook the Jam

Transfer the fruit mixture into a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring often. Once boiling, reduce heat to medium-low. Simmer for 25–35 minutes, stirring occasionally.

💡 Tip: Use a potato masher to break up larger fruit pieces as it cooks if you prefer a smoother texture.

⏱ Step 4: Check for Doneness

Use the cold plate test: Place a small spoonful of jam on a chilled plate. If it wrinkles when pushed, it’s ready. If not, keep simmering for a few more minutes.

🫙 Step 5: Jar and Store

Ladle the hot jam into sterilized glass jars. Wipe the rims clean, seal with lids, and let cool. Store in the refrigerator for up to 3 weeks or water-bath can for long-term storage.

🧊 Storage Tips

💡 Apricot Jam Recipe Tips & Variations

Use Slightly Underripe Apricots

They have more natural pectin, which helps the jam thicken without added ingredients.

Want a Smoother Jam?

Blend the mixture before or after cooking for a jelly-like consistency.

Don’t Overcook

Overcooked jam can lose its bright flavor and become too thick. Keep a close eye near the end of cooking time.

🍽 Serving Suggestions

• Slather on buttered toast or croissants

• Spoon over Greek yogurt or ice cream

• Pair with cheese and crackers

• Use as a filling for cakes, tarts, or thumbprint cookies

📖 Frequently Asked Questions (FAQs)

❓ Do I need to peel the apricots?

No! The skins melt down during cooking and add great texture and flavor. Plus, peeling apricots is a hassle you can skip.

❓ Can I reduce the sugar?

Yes, but remember: sugar not only sweetens but also helps preserve the jam. Reducing it too much can affect texture and shelf life.

❓ Can I add pectin?

You don’t need to—apricots naturally contain enough pectin, especially if they’re slightly underripe.

❓ How can I make this jam shelf-stable?

Use proper canning methods. Sterilize your jars, leave ¼-inch headspace, and process them in a boiling water bath for 10 minutes.

❓ What if my jam doesn’t set?

Don’t worry! You can return it to the pot and cook it longer, or enjoy it as a delicious apricot sauce.

📌 Final Thoughts

Homemade apricot jam is more than just a sweet spread—it’s a way to preserve summer in every spoonful. With only three ingredients and a little stovetop time, you can create a jar of sunshine that brings flavor and warmth to your kitchen all year long. Whether you’re new to canning or a jam veteran, this recipe is a keeper.