Apricot Jam
Author: 
 
A simple, 3-ingredient recipe for homemade Apricot Jam. Spoon onto vegan yogurt, use as a filling for cakes or other desserts, or serve as is on the breakfast table!
Ingredients
  • 1kg or a little over 2lbs of apricots, quartered
  • 400g sugar (around 1¾ cups sugar)
  • 1 Tablespoon lemon juice
Instructions
  1. In a large bowl, combine the quartered apricots with the sugar and mix with a spoon or spatula. Cover the bowl and refrigerate overnight.
  2. The next day, the apricots will have exuded some of their juices and dissolved most of the sugar. Put this mixture into a non-reactive pot and bring up to a boil over medium-high heat. Once it starts to boil, reduce heat to medium-low and stir occasionally so that it doesn't stick to the bottom of the pot. As it is simmering, you may notice a foam accumulating on the surface. Use a large spoon to skim the surface every so often to remove as much of this foam as possible.
  3. After simmering on low for 22-25 minutes and removing any foam that accumulates, you will notice now that the apricots are cooked down but some still have retained their shape. That's exactly what you want. Stir in the lemon juice and turn off the heat.
  4. Spoon the hot jam carefully into sterilized jars (mason jars or even old jam jars) and close the lids. Leave them on the counter until they come to room temperature. They will be fine for a few months if you don't open them but once opened you should store in the refrigerator.
Notes
-If you want a less chunky jam, chop up the apricots more before combining with the sugar.

-If you can't find apricots, you can make this recipe with peaches! I prefer to peel peaches for peach jam. Use 2 teaspoons of lemon juice instead of 1 Tablespoon.
Recipe by Lands & Flavors at https://www.landsandflavors.com/apricot-jam/