Print

Easy 3-Ingredient Apricot Jam Recipe for Beginners

easy 3-ingredient apricot jam - featured image
Print Recipe

This easy 3-ingredient apricot jam requires no pectin, no candy thermometer, and no special skills. Just fresh apricots, sugar, and lemon juice come together in about 45 minutes for a perfectly set, golden jam that tastes like pure summer.

Ingredients

Scale
  • 2 pounds (about 900 grams) fresh apricots, ripe but firm
  • 1 ½ cups (300 grams) granulated sugar
  • 2 tablespoons (30 ml) fresh lemon juice

Instructions

  1. Prepare your apricots: Wash apricots under cool water. Cut each in half along the natural seam, twist to separate, and remove the pit. Do not peel. Cut off any bruised spots. Leave halves as is.
  2. Macerate the fruit: Place halved apricots in a large heavy-bottomed pot or Dutch oven. Add sugar and lemon juice. Stir gently until sugar starts to dissolve and apricots look glossy. Let sit for 15-20 minutes until liquid pools at the bottom.
  3. Start cooking: Place pot over medium heat. Stir occasionally as mixture warms up. After 5-7 minutes, sugar will fully dissolve and mixture will start to bubble. Once at a gentle boil, reduce heat to medium-low for a steady simmer.
  4. Mash and stir: After about 15 minutes of simmering, apricots will be soft enough to mash. Use a wooden spoon or potato masher to break them down to desired consistency (chunky or smooth).
  5. Cook to setting point: Continue simmering, stirring frequently, for another 15-20 minutes. Jam will darken and thicken. Bubbles become larger and slower, and jam looks glossy instead of watery. Watch carefully during this stage.
  6. Test for doneness: Place a small plate in the freezer before starting. Drop a small spoonful of jam onto the cold plate. Let sit for 30 seconds, then push with your finger. If it wrinkles and doesn’t run back together, it’s done. If still runny, cook 2-3 more minutes and test again.
  7. Remove from heat: Once jam passes the wrinkle test, remove pot from heat immediately. Let sit for about 5 minutes to allow foam to settle.
  8. Skim off foam (optional): Skim off any foam layer with a spoon for clearer jam, or stir it back in.
  9. Jar your jam: Carefully ladle hot jam into clean, warm glass jars, leaving about ¼ inch headspace. Wipe rims clean with a damp paper towel, then screw on lids.
  10. Cool and store: Let jars cool completely at room temperature. You’ll hear a ‘pop’ as lids seal. Once cool, store in refrigerator for up to 3 months, or process in a water bath for shelf-stable storage.

Notes

Don’t walk away during the final cooking stage—jam can go from perfect to burnt in under two minutes. Use a wide pot for faster evaporation. Trust the wrinkle test over timing. If jam gets too thick, thin with a tablespoon of hot water. Sterilize jars properly by washing in hot soapy water and placing in a 250°F oven for 10 minutes. Label jars with the date. For best results, work in batches if you have a large quantity of apricots.

Nutrition

Keywords: apricot jam, easy jam recipe, 3-ingredient jam, homemade jam, no pectin jam, beginner jam recipe, summer fruit preserves

Find it online: https://larameals.com/easy-3-ingredient-apricot-jam-recipe-for-beginners/