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Sweet and Tangy Homemade Apricot Jam Recipe

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  • Author: Mariam
  • Prep Time: 0h 15m
  • Cook Time: 0h 30m
  • Total Time: 0h 45m
  • Yield: Approximately 3 half-pint jars
  • Category: Preserves
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sweet and Tangy Homemade Apricot Jam recipe features fresh apricots combined with sugar, lemon juice, and zest, cooked on the stovetop to a perfect, spreadable consistency. The jam has a vibrant flavor enhanced by optional vanilla extract, making it an ideal homemade preserve for toast, desserts, or gifts.

Ingredients

Scale

Jam Ingredients

  • 2 pounds fresh apricots, pitted and chopped
  • 3 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup water
  • 1/2 teaspoon pure vanilla extract (optional)

Instructions

  1. Prepare Apricots: Begin by thoroughly washing the apricots. Cut them in half, remove the pits, and then chop the fruit into small pieces to ensure even cooking.
  2. Combine Ingredients: In a large saucepan or pot, combine the chopped apricots, sugar, lemon juice, lemon zest, and water. Stir well to mix all ingredients evenly.
  3. Heat Mixture: Place the pot over medium heat and bring the mixture to a slow boil, stirring frequently to prevent sticking and ensure the sugar dissolves.
  4. Simmer: Reduce the heat to medium-low and let the mixture simmer, stirring occasionally. Continue cooking until the apricots soften and the mixture thickens, about 20 to 30 minutes.
  5. Puree the Jam: For a smoother texture, use an immersion blender directly in the pot to purée the mixture, or carefully transfer to a blender and puree in batches.
  6. Adjust Sweetness: Taste the jam and add more sugar if desired to reach your preferred sweetness level.
  7. Add Vanilla (Optional): Stir in the vanilla extract if using, and let the jam simmer for an additional 5 minutes to incorporate the flavor.
  8. Check Consistency: Test the jam’s readiness by placing a small spoonful on a chilled plate. After cooling for a minute, push it with your finger; if it wrinkles and holds its shape, the jam is ready. If not, continue simmering and test again.
  9. Jar the Jam: Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
  10. Seal and Store: Seal the jars tightly with lids and let them cool at room temperature. Store the jam in the refrigerator for up to 3 weeks or preserve longer using proper canning techniques.

Notes

  • Ensure jars and lids are properly sterilized before filling to prevent spoilage.
  • The lemon juice and zest not only add tang but help preserve the jam by balancing acidity.
  • If you prefer chunkier jam, puree less or skip blending entirely.
  • Use ripe but firm apricots for the best flavor and texture.
  • Adjust sugar quantity based on the natural sweetness of the apricots and personal preference.
  • Proper canning involves processing jars in a boiling water bath for safe long-term storage.

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Find it online: https://quickcookingmagic.com/sweet-and-tangy-homemade-apricot-jam-recipe/