Apricot Jam


Recently I've discovered a new passion for making jams, specially with the abundance of summer fruits, its so hard not to....right? Well if you are reading this and you say hell no ...I would never make jams, then head over to my bazaar where you can enjoy the labor of my love, but if you are like me, put on your apron and lets get started.  

Apricot jam is incredibly easy to make and the tartness provides a fruity tang which is a pleasent addition to your morning toast.

Here are a few key points about the jam: 

  • When you're picking fruits to make jams, make sure that they're not too ripped and don't have any dark spots on them. 
  • This recipe is on the tart side, if you prefer your jam overly sweet add more sugar. 
  • Once the jam starts to thicken, lower the heat and stir often to avoid burning at the bottom. 
  • Crack the apricot kernels and add the seeds to your jam, sweet apricot kernels are used for flavoring jams. (this step is optional) 
  • I personally prefer to taste the fruit in a jam, so I avoid adding vanilla or other extract, but if you prefer, you can add a tsp vanilla extract to your jam. 

Apricot Jam

Yields: 4x 8oz jars 


  • 2 lbs (1 kg) fresh organic apricots 
  • 1.5 lbs (700g) sugar 
  • 1 tsp lemon juice


  1. Cut the apricots in halves, extract the seeds. if you wish, crack the seeds and keep the kernels.
  2. Layer the apricots with the sugar in a medium size bowl and keep referigeratoed overnight.
  3. The next day, place the apricot mix on a medium size pot and place on the medium heat, once the mix starts boiling, lower the heat and stir frequently
  4. Once you have large bubbles on the jam and the jam is thickened; if you're using the thermometer, the jam should reach 220°F (140°C)
  5. Remove from the pot from the heat and add the lemon juice. Let cool & place in the sterilized jars


Hope you enjoy this easy and delicious jam. As usual love to hear your comments, and please be sure to sign in to our email list, so you won't miss any recipes. 


Other jam recipes that I love: 

Iranian Carrot Marmalade (Noghlemey)