This rustic homemade apricot jam relies on natural pectin with sugar, orange zest and juice, warm cinnamon, and vanilla flavoring, ready in less than 30 minutes. It’s so easy!
One of the things I loved most about joining a CSA this summer was receiving produce I had never cooked with before. I loved this challenge, and as a result, I came up with this delicious homemade jam recipe using fresh apricots.
This is an easy small batch jam recipe, which is the perfect amount of jam for small families or couples. Best you can enjoy this recipe without all the hassle of sterilizing jars and canning them.
Let’s make a batch of this easy apricot jam!
Selecting Apricots
- Ripe apricots have golden-orange skin with some redness.
- The skin should be smooth. Not wrinkled.
- Size should be about the same as a golf ball or larger.
- Firm to touch, but yield slightly with light pressure. Hard apricots need to ripen more before use.
- The apricots should have a sweet scent.
Can I use Frozen Apricots?
Yes! I recommend that you do not thaw the apricots before making the jam. Add the frozen apricots directly to the pot and start making the jam. If you thaw the apricots, they can become very watery.
Do I Need Pectin for this Recipe?
No, not at all. This recipe uses the natural pectin within the fruit to thicken the jam.
Ingredients Needed to Make Apricot Jam
- Apricots: (Fresh or Frozen) unpeeled, pitted and chopped into ½-inch pieces.
- Sugar: granulated sugar is added to balance the acidity of the jam.
- Orange Zest: orange zest provides a robust citrusy flavor.
- Orange Juice: orange juice not only provides flavor, but the acid helps to set the jam. If you do not have an orange, use a lemon.
- Cinnamon: I highly recommend using Vietnamese cinnamon (Saigon cinnamon) because it has a more robust flavor than regular cinnamon.
- Vanilla Extract: Adds subtle and delicious vanilla flavor. Learn how to make your own vanilla extract HERE.
How to Prepare the Apricots
- Clean the skins well under cool running water. Scrub with a vegetable brush if necessary.
- Cut the apricots in half and remove the seed (stone).
- Dice into ½-inch pieces.
How to Make Apricot Jam
- Prepare the Apricots:
- Clean the skins well with a vegetable brush under cool running water.
- Cut the apricots in half and remove the stones.
- Cut the apricots into ½-inch bits.
- Cook the Ingredients:
- Bring the apricots, sugar, orange zest, orange juice, and cinnamon to boil in a large pot, stirring well. Reduce the heat to medium-low, stirring occasionally to prevent burning.
- Simmer until the jam thickens, about 15 minutes. The jam will thicken as it cools.
- Add the Vanilla Extract: Turn off the heat and stir in the vanilla extract – Add the vanilla after taking off the heat so it will not evaporate before it flavors the jam.
- Storage: Cool completely at room temperature, transfer the jam to an airtight jar or container and store it in the refrigerator for up to 3 weeks. Freeze for up to 3 months.
Tips for Making Apricot Jam
- Thickness is determined by how long you simmer the jam. The longer you simmer the thicker the jam will be.
- You do not have to peel the apricots. Once the jam is made you won’t even know they are in there.
- Lemon can be used instead of orange.
- This recipe can be made with any stone fruits such as cherries, peaches and plums. You can also substitute the apricots with berries and even apples.
What to do with Apricot Jam
There are so many things you can do with delicious apricot jam. Here are a few suggestions to get you started:
- Smear on toast
- Pour over warm brie or cream cheese and serve with crackers or bread
- Drizzle it in yogurt
- Glaze cakes
- Glaze roasted meat
Try this jam today, you’ll be so glad you did!
Easy Apricot Jam – Small Batch
This rustic homemade apricot jam relies on natural pectin with sugar, orange zest and juice, warm cinnamon, and vanilla flavoring, ready in less than 30 minutes. It’s so easy!
Servings 16
Calories 40kcal
Ingredients
- 1 pound apricots unpeeled, pitted and chopped into ½-inch pieces
- ½ cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- ¼ teaspoon Vietnamese cinnamon
- ½ tablespoon vanilla extract
Instructions
- Bring the apricots, sugar, orange zest, orange juice, and cinnamon to boil in a large pot, stirring well. Reduce the heat to medium-low, stirring occasionally to prevent burning.
- Simmer until the jam thickens, about 15 minutes. The jam will thicken as it cools.
- Turn off the heat and stir in the vanilla extract.
- Cool completely at room temperature, transfer the jam to an airtight jar or container and store it in the refrigerator for up to 3 weeks. Freeze for up to 3 months.
Notes
Consistency: You do not have to peel the apricots. Once the jam is made you won’t even know they are in there. After 15 minutes, the jam will have thickened well and thickens even more as it cools. For thicker jam, simmer longer while stirring constantly so it will not burn.
Storage: Store jam in the refrigerator for up to 2-3 weeks or freeze for up to 3 months.
Variations: This recipe may be made with fresh or frozen fruit such as peaches, plums, cherries, even apples or berries. Lemon juice may be used instead of orange juice.
Nutrition
Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg
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Lana says
Can I can this recipe before it cools?
The Mountain Kitchen says
You should be able to, yes!