Easy Apricot Jam with a Natural Thickener
A simple, low-stress method for making apricot jam, using the natural pectin found in the fruit's kernels to help it set beautifully.
- Prep15 min
- Cook1h 10m
- Total1h 25m
- DifficultyMedium
- Servings4
This apricot jam comes together with minimal fuss, thanks to a clever trick: the kernels from the apricots are simmered with the sugar to release their natural pectin, which helps the jam thicken without any added commercial pectin. The result is a beautifully glossy, flavorful jam with a perfect spreadable consistency.
It's a great way to use up a bounty of ripe apricots, and the process is quite forgiving. You don't need to fuss over setting points or worry about runny jam—just follow the steps and you'll have a lovely homemade jam to enjoy on toast, scones, or as a filling for cakes and pastries.
Ingredients
Converted amounts are rounded.
Method
- Prepare the jars by washing them well with soap and water. Without letting them dry, place them on a baking sheet lined with a clean tea towel. Then place the sheet in a preheated oven at 325°F / 320°F for 15 minutes.
- In a large pot (preferably non-stick), add the sugar along with 350 ml of water.
- Bring to a boil over high heat and add the apricot kernels.
- Reduce heat to medium-low and simmer uncovered for about 15 minutes until you get a really thick syrup. The syrup should read 250°F / 248°F on an instant-read thermometer.
- Using a slotted spoon, remove and discard the apricot kernels.
- Carefully add the apricots into the syrup and raise the temperature to medium. Cook for about 50 minutes, skimming off any foam that rises to the surface. Stir occasionally with a flat wooden spoon to prevent sticking at the bottom. Toward the end, watch closely; if it starts to stick, lower the heat to low. The jam is ready when big sticky bubbles form on the sides of the pot. Add the lemon juice 5 minutes before removing from heat.
- Remove the pot from the heat and, using a large spoon, fill the sterilized jars with the hot jam, leaving enough headspace so the jam doesn't touch the lids. Turn the jars upside down, resting on their lids, and leave for 1 hour to create an airtight seal. Store in a dark place like a kitchen cupboard for up to a year. If you plan to store the jam in the fridge, you can skip the sterilization step; a good rinse with soap and water is enough.
💡 Tips
- For a smoother jam, you can blend the apricots briefly before adding them to the syrup, but the chunky texture is also lovely.
- If you don't have an instant-read thermometer, you can test the syrup by dropping a small amount into cold water; it should form a soft ball.
- Make sure the jars are completely dry before filling to prevent mold.
Inspired by a recipe from Real Greek Recipes