This homemade Apricot Jam is a delightful spread bursting with fresh apricot flavor, perfect for breakfast or as a treat on toast.

Scale

2.5 kg (5.5 lb) fresh apricots – prepared weight

¼ cup (60 ml) water

¼ cup (60 ml) freshly squeezed lemon juice

1.8 kg (4 lb) granulated sugar

Start by washing the apricots and removing the pits. Cut them into halves or quarters depending on your preference.
In a large pot, combine the prepared apricots, water, and lemon juice. Cook over medium heat until the apricots start to break down.
Gradually stir in the sugar until it completely dissolves. Continue to cook the mixture, stirring frequently, for about 30-40 minutes or until it thickens.
To test the jam’s consistency, place a small amount on a plate and let it cool; if it holds its shape, it’s ready. Otherwise, cook for a few more minutes.
Once ready, pour the hot jam into sterilized jars, seal them tightly, and let them cool.

See Notes 1 and 2 for weight preparation guidelines and Note 3 for lemon juice tips. Note 4 advises on sugar quantities based on desired sweetness.

Keywords: Apricot Jam, apricot recipes, homemade jam, fruit spread, preserves