Learn how to can homemade apricot jam. Apricot jam pairs well with many meals including breakfast and dinner. Whether you want to sweeten your morning toast, add it to your chicken recipe, or make a better pork chop, this homemade apricot jam recipe will do the trick!
Apricot peelings are rich with antioxidants and vitamins. So if you can buy organic or grow them yourself, it's worth the extra effort! However, you can choose to peel the apricots if you bought them from the store.
This homemade apricot jam recipe also does not use any added pectin!
Canning Homemade Apricot Jam
The simplicity in the apricot jam recipe allows the apricot flavor to shine through. In addition, leaving the skins on adds a beautiful blush color into the jam. Another perk of leaving the skins on, is less effort and added nutrition.
We are blessed to have 2 large apricot trees in our orchard, right next to our peach trees! This last year was the first real harvest, so after we had eaten all we could stand to, we turned the rest into apricot jam!
No worries if you don't have your own trees or can't find an organic option though. If you want to remove the skins of your apricots, your jam will still turn out delicious.
Prepare the jars for canning. If you are new to water bath canning, you can check out Water Bath Canning for Beginners.
This is a simple step that ensures your apricot jam will be safe for consumption when done.
Add the washed and pitted apricots, sugar, and lemon juice into a large pot and combine the ingredients.
Over medium heat, bring the apricot mixture to a boil and continue cooking until the mixture reaches the gel point. The gel point means enough water has evaporated out in order to leave the jam spreadable.
Be sure to stir frequently to prevent sticking! This step usually takes around twenty minutes. Be patient, and don't remove the mixture from heat until you've reached the gel point.
Another way to ensure you've reached the gel point is to use a cooking thermometer. Once the jelly reaches 220° F, it's ready.
NOTE: For each 1000 feet above sea level, subtract 2 degrees F from the gelling point temp. So, at 1,000 feet above sea level, your gelling point would be 218° instead of 220°.
If you don't have a thermometer, you can also go by appearance. It will be obvious when enough water has evaporated out of the mixture, and the jam looks spreadable.
NOTE: If you are not going to can this recipe, just put it into a glass container at this point and keep it in the fridge for up to 3 months!
Simply use a spoon and skim the foam from the top of the jam into a bowl if desired. Then ladle the jam into hot, prepared jars. You can leave the foam if you want, but most people think it isn't desirable.
A little note from my mom, the foam is still delicious on toast or mixed into ice cream! Yum!
Adjust the 2-piece lids on the jars and process in a water bath for 15 minutes.
Remove the jars from the water bath and allow to cool before storing.
Homemade Apricot Jam
- 2 pint canning jars
- 2 lid and ring sets
- Water bath canner or large pot
- Canning tool set (optional, but recommended)
- 4 cups apricots, washed and pitted
- 3 cups sugar
- 2 tbsp lemon juice
- Prepare jars according to the water bath canning directions.
- Wash and pit apricots.
- Combine pitted apricots, sugar, and lemon juice into large pot.
- Bring to a boil slowly, stirring until sugar is completely dissolved.
- Turn up the heat and bring to jelly stage (gel point) quickly (220°F**). As jam thickens, stir frequently to prevent sticking. Remove from heat.
- If foam has formed on top, skim it off. Ladle hot jam into jars, leaving a 1/4 inch head-space.
- Finish jars and process jam according to water bath canning instructions for 15 minutes.
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