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Easy Apricot Jam

A simple and delightful recipe for apricot jam that balances sweetness with a touch of tangy lemon juice, perfect for spreading on toast or enjoying with breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Jam Ingredients
  • 2 cups apricots, pitted and chopped Use fresh apricots for the best flavor.
  • 1 cup sugar You can adjust the amount for less sweetness.
  • 1 tablespoon lemon juice Provides a nice zest.
  • 1/2 package pectin Use Halal-friendly or vegetarian options if needed.

Method
 

Preparation
  1. Begin by washing the apricots thoroughly. Cut them in half, remove the pits, and chop them into small pieces.
Cooking
  1. In a medium saucepan, combine the chopped apricots, sugar, and lemon juice. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture comes to a gentle boil.
  2. Stir in the pectin according to the package instructions. Continue to boil the mixture for about 10 minutes until it thickens. You can test the thickness by placing a spoonful on a cold plate; if it holds its shape, you’re good to go!
Jarring and Storing
  1. Pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars while the jam is still warm, and allow them to cool to room temperature.
  2. Once cooled, keep the jam in the fridge for up to three weeks or freeze for longer shelf life.

Notes

For storage, refrigerate sealed jars for up to three weeks or freeze for up to one year. Thaw in the refrigerator or place the jar in warm water to speed up the process.