Description
This sweet and tangy homemade apricot jam combines fresh apricots with sugar and lemon to create a deliciously fruity preserve. Perfect for spreading on toast or adding to desserts, this jam is simple to make with just a few ingredients and simmered gently to develop a rich flavor and smooth texture. The addition of optional vanilla extract provides a warm undertone, enhancing the natural apricot sweetness.
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
- 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 an even consistency in the jam.
- Combine Ingredients: In a large saucepan or pot, combine the chopped apricots, granulated sugar, fresh lemon juice, lemon zest, and water. Stir the mixture well to evenly distribute the ingredients.
- Bring to a Boil: Place the pot over medium heat and bring the mixture to a slow boil, stirring frequently to prevent the fruit and sugar from sticking to the bottom.
- Simmer to Thicken: Once boiling, reduce the heat to medium-low and continue to simmer. Stir occasionally until the apricots soften and the mixture thickens, approximately 20 to 30 minutes.
- Purée the Jam: For a smoother texture, use an immersion blender directly in the pot to purée the jam. Alternatively, carefully transfer the mixture to a blender and purée in batches, then return to the pot.
- Adjust Sweetness: Taste the jam and add additional sugar if desired, then stir to combine.
- Add Vanilla: If using vanilla extract, stir it into the jam and allow it to simmer gently for another 5 minutes to meld flavors.
- Check Consistency: Test the jam’s readiness by placing a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger—if it wrinkles and has thickened, the jam is ready; if not, continue simmering and test again.
- Jar the Jam: Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace at the top.
- Seal and Store: Seal the jars with lids and allow them to cool at room temperature. Store refrigerated for up to 3 weeks or preserve longer by using proper canning techniques.
Notes
- Be sure to use ripe but firm apricots for the best texture and flavor.
- Use sterilized jars to extend shelf life and avoid contamination.
- Adding lemon juice not only adds tartness but helps with the jam’s natural preservation.
- If preferred, you can customize sweetness by adjusting the sugar to your taste.
- For a chunkier jam, skip the purée step or pulse lightly in the blender.
- For longer storage, follow trusted canning guidelines including water bath processing.
