Apricot jam recipe: heavenly fruity – less sweet

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This apricot jam tastes incredibly fruity, fine and so delicious. Simple, fast and with few ingredients you can make it at home. Whether as an aromatic spread, for filling sweet pastries or as a fruity sauce on desserts – the jam with bright color is versatile. A detailed apricot jam recipe with the exact quantities and step-by-step instructions can be found below.

Very fruity and less sweet

I made the apricot jam, just like my strawberry rhubarb jam or blackcurrant jam, with three times as much fruit as sugar. This makes it taste incredibly fruity, summery and less sweet than classic jams.

Especially fine apricot jam

I actually often make jams with whole pieces of fruit, like my strawberry jam for example. However, I made this apricot jam extra fine, similar to apple jam. For this, I pureed apricots beforehand and only then processed them into jam.

If you want a jam with fruit pieces, you do not have to puree the apricots. In this case, you put pitted apricot halves directly into the pot. Immediately add the sugar pectin mixture.

Then slowly heat the fruit mixture at low heat until the sugar is dissolved and the fruit juice is formed. Continue with the same steps as in the recipe – boil the apricot mixture for about 3 minutes and put it into sterilized jars.

Alternatives to apple pectin

I made my apricot jam, just like the rhubarb jam, without preserving sugar. Instead, I used regular sugar and the vegetable gelling agent apple pectin** for the recipe. Use its package directions as a guide for the amount of pectin.

If you want to substitute pectin in the recipe, you can choose one of two alternatives. Either use preserving sugar or agar agar for it.

If you want to make the apricot jam with preserving sugar, you need 500 g of preserving sugar 3:1 for the recipe below. This is the same amount as regular sugar and apple pectin together in my recipe.

If you decide to use agar agar**, it’s best to read the package instructions for it to determine its quantity for the recipe. Because how much agar agar you need depends mostly on its gel strength.

If you take agar agar with a high gel strength, i.e. about 900, you only need a small amount, about 4 – 5 g of it, for my recipe. By the way, I used agar agar to make my zefir lollies, berry zephyr, vegan Bird’s milk cake and chocolate jelly.

With vanilla, rosemary, lavender

You can give your apricot jam different flavors by adding some spices, herbs or edible flowers.

It tastes very delicious with vanilla, for example. Add some vanilla bean** to the apricot mixture when cooking.

Of the herbs, rosemary combines very well with the summer fruits. Add about a sprig of rosemary to the apricot puree and remove it after cooking. By the way, I have already tried this combination in my apricot rosemary lemonade.

You can make a particularly aromatic jam with lavender. Take some fresh lavender flowers, pluck the blossoms from the branches and cook them together with the apricot mixture.

In addition, you can refine your apricot jam with some lemon or orange zest.

This apricot jam is

• heavenly fruity,
• fine,
• delicate,
• sweet sour,
• very tasty,
• aromatic,
• colorful,
• vegan,
• with three times as much fruit as sugar,
• without preserving sugar – or with preserving sugar 3:1 possible,
• easy and quick to make,
• ideal on bread, with pancakes, as a fruity sauce or for pastry.

Simple apricot jam recipe

The apricot jam recipe that you will find here at the end of the post in the recipe box is very simple. You only need four ingredients. In no time at all, you’ll conjure up a fruity, sweet bread spread that you can enjoy even in winter.

First, puree pitted apricots with a little lemon juice. Then put the fruit puree into a saucepan and bring it to a boil.

Meanwhile, mix sugar with apple pectin.

When the apricot puree boils, add the sugar pectin mixture and boil it bubbling while stirring for about 3 minutes.

Then, pour the apricot jam into sterilized canning jars and let cool.

How to make apricot jam: tips and tricks

• Use very ripe and aromatic apricots for the recipe.
• You can replace sugar and apple pectin together in the recipe with the same amount, 500 g, of preserving sugar 3:1.
• Store the preserved apricot jam in a cool and dark place. Store already opened preserving jars** with the jam in the refrigerator.

Did you make apricot jam using this recipe? I’m looking forward to your results, your star rating and your comment here below on how it turned out and tasted.

Try more recipes with fresh apricots:

• Apricot kisses – yeast shortbread cookies with apricots
• Apricot pound cake: recipe with fresh apricots
• Piroshki with apricots – summer recipe with fresh fruit

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