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Homemade apricot jam made from fresh, ripe peaches in a jar
Sweet homemade apricot jam made from ripe summer fruits.

Homemade apricot jam

Author: Flavelo
Recipes Cakes and Desserts
The taste of summer bottled up. The secret to good apricot jam is ripe, fragrant fruit and patience. During cooking, water evaporates, flavours concentrate, and the fruit's natural pectin gels the result. Toast with butter and this jam is like time travel back to childhood.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 200 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large, wide pot (for faster evaporation)
  • Wooden spoon
  • Sterilised jars
  • Stick blender (optional)

Instructions

1 ✓

Wash the apricots thoroughly, remove stones, and cut into quarters. Cut out any blemished parts!

Tip: Only flawless fruit makes durable jam. You can leave the skin on; this gives the jam character and colour.
2 ✓

Put the fruit in the pot, pour over the sugar and lemon juice. Let stand for 15 minutes to release juices.

Tip: The osmotic pressure of the sugar draws water out of the fruit cells, so it will already be swimming in its own juice before cooking. (Osmosis)
3 ✓

Start cooking over medium heat. When boiling, turn down the heat and cook until thick (approx. 30-40 minutes), stirring constantly.

Tip: The acidity of the lemon juice and the sugar help 'activate' the pectin in the fruit, which is responsible for gelling. (Gel formation)
4 ✓

If you like it chunky, leave as is; if smoother, blend with a stick blender. Fill into clean jars while hot.

Tip: The jars should be hot (e.g. warmed in the oven) so they don't crack from the hot jam.
5 ✓

Seal immediately and turn upside down for 5 minutes. Let cool slowly in a 'dry dunszt' (e.g. wrapped in blankets).

Tip: The steam from the hot jam displaces the air, and a vacuum is created during cooling, sealing the jar airtight. (Preservation)

Recipe FAQ

The jam remained too runny.
Cook it longer! Thickening depends on water evaporation. Do a plate test: drop a little on a cold plate; if it sets, it's done.
The jam turned brown.
You cooked it too long or at too high a heat, and the sugar started to caramelise. This isn't necessarily bad for taste, but the colour will be darker.
It went off in the pantry.
The jar wasn't clean enough, or didn't seal airtight. Sterilisation and turning upside down are key.

Ingredients

  • 1000 g Ripe apricots (weighed after pitting)
  • 400 g Granulated sugar
  • 2 tbsp Fresh lemon juice