Homemade Apricot Jam

Name: Apricot Jam
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Cuisine: Turkish
Ingredients: 1.5 pounds of apricot; 1 pound of granulated sugar; 1/2 lemon

Apricot Jam recipe that will spice up your breakfasts for those who want to carry the unique taste of summer into winter. Details for apricot jam, an easy and classic flavor, are with you.

Turkish / Breakfast

May 26, 2022

Apricot Jam is a versatile recipe that you can prepare with just a few ingredients. You will love this recipe made with sweet and ripe apricots you buy in season, sugar, and lemon juice. You'll never go back to store-bought jam after tasting this delectable homemade version.

If you want to learn more tricks about jams, you can read our ‘Colorful Jams’ article.

Rate This Recipe

Recipe Contents

Equipments Tips Ingredients Directions Nutrition

Difficulty Medium

Servings 4-6 people

Preparation 30 mins

Cooking 45 mins

Total 75 mins

Equipment for this recipe

Saucepan

Buy on Amazon

Lemon Juicer

Buy on Amazon

Wooden Spoon

Buy on Amazon

Tips

Use fresh and ripe apricots. Choose quality and fresh fruits. Especially in summer, apricots are sweeter and more aromatic.
Ripe apricots contain more pectin. This allows jams to get a jelly-like consistency more easily.
Only use ripe or slightly unripe fruit. Do not use crushed or overripe fruit. This can cause the jam to spoil.
You can peel the apricot or use it with its peel.
Add lemon juice to increase the acidity of the jam. Fresh lemon juice balances the sweetness of sugar and also helps harden the jam thanks to its high pectin content.
Adjust the amount of sugar correctly. Taste the apricots. Fresh, ripe apricots vary in sweetness. Test the apricots ahead of time to determine how much sugar you should use in the jam. Sugar sweetens jam. It also helps the jam harden and extends its shelf life. Using a small amount of sugar can cause the jam to spoil more quickly. If you reduce the amount of sugar, you need to add ingredients that increase the amount of pectin.
To prevent frothing, you can add 1 teaspoon of butter to the jam.
Use a large pot. Avoid aluminum, copper, or iron pans. This can cause the acid in the fruit to react with the metal in the pot, giving the jam a metallic taste.
Apricots should not reach more than half of the pot. In this way, the jam cooks at a higher temperature and faster.
Use a wooden spoon to mix the jam. The metal spoon gets very hot and may burn your hand. It also reacts with fruit acid, giving it a metallic taste.
Sterilize jars properly. Thoroughly wash and rinse jars and lids before putting in jam.
Be careful not to over-boil the jam. The hardening time of the jam may vary depending on the amount of fruit, the size of the pot, or the temperature. However, if it is boiled for too long, the amount of pectin will decrease and the jam will not harden.
Let the jam cool before storing it. After cooking the apricot jam, let it cool completely. Once the apricots have cooled, place them in an airtight container or jar with a lid and store them in the refrigerator for up to 4 weeks.

Ingredients

1.5 pounds of apricot
1 pound of granulated sugar
1/2 lemon

Directions

To sterilize the jars, rinse and dry them. Then place it upright for 10 minutes in an oven at 100 °C (200 °F) without the lid.
Wash the apricots and remove the seeds. Divide it into four and put it in the pot.
Spread the sugar on the apricots, close the lid and leave for 2-3 hours to release the juice.
After waiting, add 1 glass of drinking water and put the pot on the stove. Cook over low heat.
When the jam starts to thicken, add the lemon juice and boil for 5 more minutes. Cook the jam, stirring frequently to prevent it from burning.
Cover the darkened jam and wait for it to cool.
Put the hot jam in sterilized jars. Leave about ¼ inch of space between the jam and the top of the jar.
Cap each jar and carefully place each one in a large bowl of boiling water. Soak the jars in the water bath for about 20 minutes.
Then store it in a dark and cool place.

Nutrition Facts

Serving Size 1 Apricot Jam

Serves 4-6

Amount Per Serving

Calories407

% Daily Value*

Sodium 2 mg0.1%

Potassium 360 mg7.7%

Protein 1.8 g3.6%

Total Fat 0.9 g1.2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Apricot Jam?

Apricot Jam is a kind of jam made with ripe and fresh apricots. Apricots are boiled together with sugar and lemon juice. It is then stored in jars. Thanks to the large amount of pectin in sugar and lemon juice, it takes on a jelly-like consistency.

Pectin is a carbohydrate found naturally in the skin or seed of the fruit. Pectin helps jams gel. Ripe fruits contain more pectin. However, the amount of pectin in apricots alone is not enough for gelation. It contains enough pectin and acid to gel, along with ingredients like added sugar and lemon juice.

Do I Need To Peel The Apricots?

Apricots have a thin and smooth skin. In addition, since the peel contains pectin, it helps the jam harden. Therefore, apricots do not need to be peeled in jam making. However, they can be peeled according to preference.

How To Serve Apricot Jam?

Apricot jam has a sweet-sour taste and goes well with many sweet and savory dishes. Use this jam to make fruit tarts, cheesecakes, or donuts. Glaze barbecue chicken, salmon, or ham with apricot jam. Spread over the hot chicken wings. Serve it with ice cream or cottage cheese. Enjoy the flavor contrast by adding a spoonful of apricot jam to the peanut butter sandwiches. Pour over the top of French toast, pancakes, or waffles as a sauce. Mix it with oil, vinegar, and seasonings for a sweet salad dressing. Also, use jam instead of sugar in sweet cookies.

Here are our delicious recipes that you can serve with Apricot Jam:

How To Store Apricot Jam?

Apricot jam will harden and thicken as it cools. After cooling, you can store it at room temperature or in the refrigerator. Sterilize the jars before putting in the jam. Then put the jam in the jar and close the lid. Do not fill the jar completely. Soak in the water bath for about 20 minutes. Store it in a dark and cool place. Once you open the jar of homemade jam, store it in the refrigerator.

Recipe byPetite Gourmets