How To Make Apricot Jam At Home From Scratch Jump to recipe

How To Make Apricot Jam At Home From Scratch

Apricot jam does differently and requires stronger fruits with a firm texture.

Apricots are one of the best fruits for making jam, marmalade, or compote. They are aromatic, sweet and sour, and apricot jam is the most popular for many cakes, rolls, croissants, pancakes, and other baked goods.

Apricot jam does differently and requires stronger fruits with a firm texture. My great-grandmother kept the apricot halves in lime water to stay firm and then boiled them in sugar syrup. A whole adventure!

How do we make apricot jam?

The grinded or processed apricot is placed in a large saucepan, in layers, alternately with sugar. Leave it overnight to release its syrup, then bring to a boil, removing the foam and letting it boil until it decreases to the desired consistency. 


How To Make Apricot Jam At Home From Scratch

Cooking method: Boiling
Cuisine: Other
Recipe keys: ApricotJam
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
30 min 40 min - 70 min
Servings: 10 person
Calories: 49kcal
Best season: summer

To make apricot jam with the perfect consistency, boil it over medium heat and stir frequently. I know you’ve always been told to boil the jams over low heat, but lowering the heat makes it difficult to evaporate the liquid, and liquid jam isn’t so good.

However, do not leave the jam alone and stir it frequently. Because it is a medium temperature, the jam can easily burn.

If you have a large amount of fruit, divide it so that you have no more than 2 kg of fruit for each round of jam. Believe me, the cooking time will be even shorter than if you put 5 kg at a time.



  1. Wash the apricots thoroughly. Only put healthy fruit in the jam, otherwise it spoils more easily and quickly. 

  2. No need to peel it because most of the vitamins are under the skin of the fruit. 

  3. Remove seeds, then grind it in a clean grinder, or use food processor.

  4. Put it in a pot, and sprinkle the sugar over it and let it rest overnight. 

  5. The next day, put it on the fire, add the lemon juice, then cook for 30 minutes starting from the boiling point. 

  6. Don’t forget to stir it often so it doesn’t burn. When it’s thick enough for your taste, take it off from the heat.

  7. Meantime, wash the jars thoroughly, sterilise them in the microwave or dishwasher, or in the oven.
    Many people make the mistake of taking this operation lightly.
    However, if you work in a clean environment, the jam will not spoil even without preservatives.
    Never wipe the jars and lids, drain them on a clean kitchen towel. 

  8. Fill the heated jars with the hot jam and seal them tightly. 

  9. Place them upside down for five minutes, then they can go to a warm place, between blankets and pillows.
    Wait for them to cool down in two or three days, and then store in a dry, cool place.

    Enjoy, Good Appetite!

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