The Ingredients
Ingredient Amount Notes
Fresh apricots 2 lbs Ripe but not mushy; about 6-8 cups halved and pitted
Granulated sugar 2½ cups Adjust based on sweetness of fruit
Fresh lemon juice 3 tablespoons About 1 large lemon
Lemon zest 1 teaspoon Optional, but adds brightness
Water ¼ cup Only if needed
Yield: About 3-4 half-pint jars
The Method: Macerate, Simmer, Jar, Treasure
Step 1: Prepare the Apricots
Wash the apricots thoroughly. Cut them in half, remove the pits, and chop into quarters or smaller pieces if desired. Some people prefer chunkier jam; others like it smoother. Your choice.
Step 2: Macerate Overnight
In a large, non-reactive bowl (glass, ceramic, or stainless steel), combine:
Apricots
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Sugar
Lemon juice
Lemon zest (if using)
Stir gently to coat the fruit. Cover and refrigerate for 8-12 hours or overnight. During this time, the sugar draws out the natural juices from the apricots, creating a syrupy liquid. This step is essential for deep flavor.
Step 3: Prepare for Canning (If Preserving)
If you plan to can your jam for shelf storage, sterilize your jars and lids now. Place jars in boiling water for 10 minutes. Keep them hot until ready to fill.
Publicité Step 4: Cook the Jam
Transfer the apricot mixture to a wide, heavy-bottomed pot (a Dutch oven or preserving pan is ideal). The wide surface area helps liquid evaporate quickly.
Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce heat to medium and cook, stirring often, for 20-40 minutes, depending on how thick you like your jam.
How to tell when it’s done:
The plate test: Place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it’s done.
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Temperature: The jam should reach 220°F (105°C) on a candy thermometer.
