: Keeps for up to 3 weeks.
Long-term storage: Process sealed jars in a boiling water bath for 10 minutes to preserve for up to 1 year.
Serving Suggestions
Swirl into Greek yogurt or oatmeal
Spread on sourdough toast with ricotta and honey
Fill thumbprint cookies or linzer tarts
Pair with sharp cheddar or goat cheese on a charcuterie board
Glaze roasted chicken or pork tenderloin in the final minutes of cooking
Frequently Asked Questions
Can I use frozen apricots?
Yes! Thaw and drain excess liquid first. You may need to extend cooking time by 10–15 minutes.
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Why no pectin?
Apricots contain natural pectin, especially when slightly underripe. Lemon juice boosts acidity, helping the jam set beautifully without additives.
How do I know how much sugar to use?
Taste your fruit! Very sweet apricots need only 1½ cups; tart or underripe ones may require the full 2 cups. Sugar also acts as a preservative, so don’t reduce below 1½ cups for shelf-stable jam.
Can I make it seedless?
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