Organic Apricot Jam
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Apricot season is still going off. And if you've stocked up on too many apricots and have some going soft, the best thing to do is make this organic Apricot Jam!
If you're looking for more apricot recipes, check out some of my other favorites like my Apricot Cheesecake Tart, Honey Glazed Apricot Mini Pies, or Apricot Thumbprint Cookies.
Table of Contents
One of the things I love making with apricots is this Organic Apricot Jam! Apricots are a stone fruit that have a similar texture to peaches or nectarines, but a mildly sweet flavor. They make for amazing homemade jam that you can use on so many things!
I love making thumbprint cookies with this Organic Apricot Jam. It's also wonderful on toast with a little drizzle of honey. Use it on Buttermilk Pancakes or Blueberry Waffles for a sweet topping. This homemade jam is so easy to make with just 3 ingredients!
What is the difference between jam, jelly, and preserves?
All three are made up of fruit and sugar to create a sweet spread you can use on toast or in baked goods, but the consistency of them is all different. So, I will break it down for you. Jelly is the most smooth and is made from fruit juice, which is how it achieves its smooth consistency. Jam is made from crushed or chopped fruit. And preserves are made from chunks of fruit, therefore leaving more pieces of fruit in the finished product. I usually make preserves or jam, as those are easy to make with fresh fruit on hand and less effort. I decided to make Apricot Jam today because the apricots are larger and I didn't want super large pieces in it (as would have been the case with preserves) as I want to make Apricot Thumbprint Cookies with this jam!
Why You'll Love This Recipe
Use Ugly Fruit: When you have bruised fruit or fruit that is starting to go bad, then making homemade jam is the perfect solution for it. Because you are going to cook down the fruit and mash it up, it doesn't matter if it's bruised or a little soft. Where if you were going to eat it, the it wouldn't be as enjoyable. So that makes it perfect for jam!
Easy AF: This Organic Apricot Jam is so simple to make, you only need 3 simple ingredients: apricots, sugar, and lemon juice. This cooks over the stovetop in about 15 minutes, that's probably less time than it takes you to run to the store!
Use on Everything: This homemade Apricot Jam can be used as a filling inside cakes, in crumb bars, thumbprint cookies, and of course as a topping for toast, scones or pastries. This Organic Apricot Jam will elevate anything that you top it with!
Ingredients
- Apricots: I use organic apricots, be sure to pit them. No need to peel them.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar and has a more natural sweet flavor.
- Lemon: Adding a little bit of lemon juice to homemade jam helps preserve it. If you don't have this, you can skip it, but your jam will not last as long.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Small Pot: You'll need a small pot to cook the jam.
- Spatula: I just use a spatula to mix up the jam as it cooks.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Add apricots, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved.
Step 2
Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
Step 3
Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. Transfer to a glass jar and let cool to room temperature.
FAQ's
The lemon juice is used in low acidic fruits to help set the jam. Because apricots are a low acidic fruit, the lemon juice will help set this jam up so it doesn't fall out of thumbprint cookies, or run off your toast, and is a nice spreadable consistency. Basically — science. My least favorite subject in school, but one that has become more prevalent in my daily life as a baker haha.
If we're being honest – I have made jam with low acidic fruits before with no lemon juice and as long as you cook them down enough, they will be fine! But, there is another reason for the lemon juice, one that I think is even more important than texture. The lemon juice will act as a natural preservative and prevent bacteria from growing, therefore allowing you to keep your jam longer in the fridge.
But, hey, I'm all about transparency. And have I made jam before without lemon juice? Yes. Was it fine? Yes. Have I also made jam without lemon juice and then found it moldy in the fridge? Also yes. If you're going to eat all this amazing Apricot Jam within a day or two, and you cook it down enough, lemon juice isn't needed in my opinion. If you're going to make this Apricot Jam and gift it to your neighbor, you should definitely add the lemon juice!
Homemade jam is best stored in an airtight glass container in the fridge.
Craving More?
Organic Apricot Jam
Equipment
Ingredients
- 226 grams apricots pitted and diced
- 57 grams cane sugar
- ½ teaspoon lemon juice
Instructions
- Add apricots, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has dissolved.
- Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally.
- Turn the heat back down to medium/low and simmer for about 10 minutes or until the consistency is thick. Transfer to a glass jar and let cool to room temperature.
- Store in the fridge for up to 2 weeks.
Notes
Nutrition
Join Our Organic Community
Leave a Comment