Homemade Apricot Jam – A Pitted Recipe with Step-by-Step Photos

You'll love this classic apricot jam recipe, made with sweet, ripe, and juicy apricots at the height of season. It's a simple and affordable way to preserve this delicious fruit and enjoy it for months to come.

Nutritional value per serving

186 kcal

Proteins: 0.2 g
Fats: 16 g
Carbohydrates: 44 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 3

(3 liters of prepared confiture)

Apricot jam is delicious, beautiful, and aromatic. Moreover, this jam, made Homemade, completely natural. To make it, you only need three ingredients: fresh apricots, sugar, and citric acid. No messing around. with gelatin, pectin or agar-agar.

The delicacy can be used as a standalone dessert for tea, as well as a filling. For pies and layers cakesIn this recipe, I'll show you how to make apricot jam in your own kitchen, so you can enjoy the taste of summer long beyond the season.

Recipe with step-by-step photos

Apricot jam

Ingredients

Servings

(3 liters of prepared confiture)

Pitted apricots

1 kg
Sugar

1 kg
Citric acid

2 G
Water

3 tbsp

Preparation

Step 1

Rinse the apricots under running water and remove the pits. Overripe apricots can be used for making jam. If the apricots are large, you can cut them into smaller halves.

Step 2

Pour water into the bottom of a suitable-sized saucepan and add the peeled apricots. A thick-bottomed stainless steel saucepan is best. This will prevent the jam from burning while cooking.

Step 3

Divide the sugar into 4 equal portions (250 g each). Add one portion of the sugar to the apricots and add the citric acid. Stir. Place the pan over medium heat and bring to a boil, stirring constantly. Reduce the heat and simmer for 5 minutes.

Step 4

Add the second portion of sugar. Stir. Bring to a boil and cook for another 5 minutes. Repeat these steps for all 4 portions of sugar.

When cooking apricot jam, remember to skim off the foam. Otherwise, the finished mixture won't be clear, and the protein compounds will settle to the bottom. This will also reduce the shelf life, as oxygen bubbles in the foam promote fermentation, and protein accelerates souring.

Step 5

The result should be a thick, yet fairly pliable, mass that spreads across the plate. It will thicken as it cools.

Step 6

Sterilize the jars and pour the apricot jam into them, filling them to the very top. Cover with steamed lids. Let cool at room temperature.

A similar video recipe: Pitted Apricot Jam for the Winter

You're sure to get a beautiful, delicious, and fragrant apricot jam if you try making it with YouTube host Aza Gevorgyan. This video recipe will teach you how to properly peel the fruit, how much sugar to add, and how to prepare the berries before making the jam.

If you've been wanting to make a delicious apricot treat, follow this recipe. Just follow all the steps carefully!

Adviсe

When preserving jam at home, be sure to sterilize the jars in which you will store it.
For making jam, it's best to use a wide saucepan. The larger surface area allows the water to evaporate more quickly, giving the jam a richer flavor. Otherwise, there's a high risk of boiling over.
Avoid using aluminum or copper cookware. The acid in the fruit may react with such a pan, giving the jam an unpleasant metallic taste.
Choose high-quality, freshly picked fruit. Ripe apricots with firm skins contain more pectin and produce the best results. However, if you have slightly underripe apricots, feel free to use them.

Answers to frequently asked questions

Why is citric acid used in the recipe?

Citric acid serves two important functions in jam making. It helps the jam set, acts as a preservative, preventing bacterial growth, and balances the sweetness of sugar.

How long does apricot jam last?

If you follow the recipe exactly and thoroughly sterilize your jars, the apricot jam will keep for a year, possibly longer. Once opened, store the jar in the refrigerator. Always use a clean spoon.

Do apricots need to be peeled?

Apricot skins are thin and smooth, so they don't need to be peeled. Furthermore, the skin contains pectin, which helps preserves set.

Now you know how to make delicious apricot jam with just a few ingredients and enjoy it on chilly autumn days. What do you think of the recipe? Share your thoughts in the comments.

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