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!
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.
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