A Unique & Delicious Recipe for Apricot Jam
If you’ve been wondering how to make apricot jam, I can assure you it’s a very simple process, especially if you make it in small batches so the extra step of water bath processing isn’t necessary. I don’t make jam very often, but when I do, I try to blend flavors that are more interesting than what can usually be found in the market. With California apricots coming into season now, I created this unique and delicious recipe for apricot jam, that includes a touch of lavender.
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My Easy Formula for Making Jams from Scratch That Are Truly Special
My formula for making jam from scratch is really quite easy and foolproof, and this approach works with nearly any fresh fruit.
- For every pound of fruit use one cup of sugar
- Use a combination of ripe and under ripe fruits because under ripe fruits contain more pectin and help the jam to set
- Always add a splash of acid. I prefer lemon juice. Jams are notoriously sweet, and the acid helps bring out the natural flavor of the fruit and balance the sweetness
- Get creative – sugar is easily infused with a variety of herbs like mint, basil and lavender. You can also add spices such as cinnamon, cardamom and ginger. Adding a unique flavor to your jam makes it more special than anything you can buy in the store!
How to Make this Unique & Delicious Recipe for Apricot Jam – with Lavender-Infused Sugar
This jam is so easy to make and comes together quickly. If you’ve never made jam before don’t worry. It’s a super simple process that I’ve detailed below. Here are the ingredients:
- 3 pounds of organic, California grown apricots
- 3 cups of sugar
- 4 teaspoons of dried, culinary lavender
- 2 teaspoons of freshly squeezed lemon juice
Step-by-Step Instructions for Making This Unique & Delicious Recipe for Apricot Jam:
Step 1
Wash the apricots, remove any stems or stickers, cut in half and remove the pits.
Step 2
Cut apricots into quarters.
Step 3
Place chopped apricots into a large, heavy bottomed pot.
Step 4
Put sugar into a food processor fitted with the steel blade attachment. Add lavender and pulse until lavender is finely chopped up and the sugar is infused with its fragrance.
Step 5
Sift dried lavender out of sugar and add sugar to the pot with the apricots.
Step 6
Add lemon juice to the pot and then stir to combine. Heat over medium high until the mixture starts bubbling vigorously. Then reduce heat and simmer.
Step 7
Foam will begin to accumulate on the top of the simmering jam. Skim the foam off of the top of the jam as needed.
Step 8
The jam is finished when it is smooth, glossy, and thickened. As it approaches doneness, the jam will begin to sputter more vigorously and you may be able to see the bottom of the pot when you stir the jam. It’ll take about 30-45 minutes to reach this stage. You can put a plate in the freezer to test for doneness. When you think the jam is about done, remove the plate from the freezer and dollop a bit of jam on it. If it sets, the jam is done.
Step 9
Pour the jam into clean jam jars and top with the lid. Refrigerate or freeze until ready to use. It’ll keep in the refrigerator for up to three months.
Frequently Asked Questions About Homemade Apricot Jam:
I almost never peel any fruit that I make jam with and this applies to apricots. Apricot skin is very soft and tender and dissolves into the jam.
Apricots, compared to some other fruits, are lower in pectin. That’s why I recommend using apricots that are both ripe (for the flavor) and under ripe (because under ripe fruit contains more pectin). This jam is on the soft-set side, perfect for spreading on toast or English muffins. It’s also wonderful served on a cheese board.
Yes! You can use frozen apricots, though as I mentioned above, it’s best to use apricots that are both ripe and under ripe for jam, so when you make jam with frozen apricots, especially ones that are store bought, it may be a softer setting jam. It’s important to not defrost frozen apricots before making the jam. Just put them in the pot frozen and proceed with the recipe.
Making homemade jam is one of life’s simple pleasures. And I think you’ll love this unique & delicious recipe for apricot jam. It’s bright and tart and lightly floral with lavender. This jam would taste amazing spread on gluten-free blueberry muffins, or dolloped on top of my Great Grandmother’s recipe for buttermilk pancakes or on these super crispy and buttery buttermilk waffles.
LOVE HOMEMADE JAM? TRY THESE RECIPES!
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A Unique and Delicious Recipe for Apricot Jam
Equipment
- Heavy Bottomed Stock Pot
Ingredients
- 3 pounds apricots both ripe and under ripe
- 3 cups sugar
- 4 teaspoons dried lavender culinary grade
- 2 teaspoons lemon juice freshly squeezed
Instructions
- Wash the apricots, remove any stems or stickers, cut in half and remove the pits. Cut apricots into quarters. Place chopped apricots into a large, heavy bottomed pot.
- Put sugar into a food processor fitted with the steel blade attachment. Add lavender and pulse until lavender is finely chopped up and the sugar is infused with its fragrance. Sift dried lavender out of sugar with a fine-meshed sieve, and add sugar to the pot with the apricots.
- Add lemon juice to the pot and then stir to combine.
- Heat over medium high until the mixture starts bubbling vigorously. Then reduce heat and simmer.
- Foam will begin to accumulate on the top of the simmering jam. Skim the foam off of the top of the jam as needed.
- The jam is finished when it is smooth, glossy, and thickened. As it approaches doneness, the jam will begin to sputter more vigorously and you may be able to see the bottom of the pot when you stir the jam. It’ll take about 25-40 minutes to reach this stage.
- Pour the jam into clean 8 ounce jam jars leaving ¼ inch of headspace at the top, and top with the lid. Refrigerate or freeze until ready to use. It’ll keep in the refrigerator for up to three months.
Notes
Nutrition
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Why not just say apricots instead of specifying organic? It’s an elitist insult to farmers who don’t want to pay the organic tax and are still growing perfectly safe, healthy food. We have the safest food supply in the world. Organic growers still use pesticides, just different ones, and it’s no more healthier than conventionally grown.
Hi Nancy – I usually prefer to use organic produce when I can, but I always choose to buy from California if conventional is the only choice. There are still inputs added to organic produce so feel free to use whichever kind of fruit you like – as long as its from the Golden State! 🙂