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Easy Homemade Apricot Jam Recipe with 3 Simple Ingredients

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A simple and quick apricot jam made with just fresh apricots, sugar, and lemon juice, no pectin needed. Perfect for toast, yogurt, or baking.

Ingredients

Scale
  • 4 cups (700 grams) fresh apricots, pitted and chopped
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (30 ml) freshly squeezed lemon juice

Instructions

  1. Rinse about 4 cups (700 grams) of fresh apricots, pit them carefully, and chop into small pieces (roughly 1/2 inch). Set aside. (10 minutes)
  2. In a heavy-bottomed pot, combine the chopped apricots, 2 cups (400 grams) granulated sugar, and 2 tablespoons (30 ml) freshly squeezed lemon juice. Stir thoroughly to coat the fruit with sugar and lemon. (5 minutes)
  3. Let the mixture sit at room temperature for about 20 minutes to macerate.
  4. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Mash some fruit chunks against the side for a thicker texture. Cook for 20-25 minutes.
  5. Check the consistency by dipping a cold spoon into the jam and tilting it; it should coat the spoon and drip slowly. If too runny, cook another 5-10 minutes.
  6. Remove from heat and let cool for a few minutes in the pot. (5 minutes)
  7. Pour the hot jam into sterilized glass jars using a jar funnel or ladle, leaving about 1/4 inch headspace. Wipe rims clean and seal tightly.
  8. Let jars cool completely at room temperature before refrigerating. The jam will thicken as it cools. (2-3 hours)

Notes

Use ripe apricots for best sweetness and texture. Stir frequently to prevent burning. Let the mixture macerate before cooking for smoother jam. Use fresh lemon juice for natural pectin. Test jam set with cold spoon test. Store in sterilized jars refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: apricot jam, homemade jam, easy jam recipe, fruit preserves, no pectin jam, simple jam, apricot spread

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