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Apricot Jam in a jar opened with a spoon in the jar

Apricot Jam Recipe

Course Jam
Cuisine American, Russian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 Units
Calories 228kcal



  • Rinse apricots and cut them into halves. Place apricots into a pot, cover it with sugar and let it stand overnight. During this time, it will produce juice.
    Halved apricots with sugar on top in a large pot
  • The following day, cook apricots until boiled. Once they are boiled, turn off the heat. Repeat by bringing them to a boil, 5-7 more times. Between each time, let apricots completely cool. This process will help thicken the jam. Be careful not to burn the jam, stir the ingredients often, don't forget about it (if you have a timer in the kitchen, it may come in handy)
    Apricot and sugar being boiled on a stove top
  • If you prefer to have jam with no chunks of fruits, you can mash the apricots. When you bring the jam to boil for the last time, you should instantly place it into jars.
    Apricots in the pot with sugar being mashed with a potato masher
  • For canning you would need to sterilize jars; here is how it’s done. Wash all jars and lids, preheat oven to 215F, place all jars and lids into the oven, keep them there until they are all dry.
    Jars being sterilized in the oven
  • When you remove jars from the oven, they will be hot, place hot jam into the jars. 
    A funnel in a jar with the pot with apricot jam next to the jars
  • Cover each one tight with a lid and turn jars upside-down for about an hour. Jam can be stored for several months in a cool place.
    Apricot Jam in a jar opened with a spoon in the jar


Calories: 228kcal | Carbohydrates: 56g | Protein: 2g | Sodium: 1mg | Potassium: 408mg | Fiber: 3g | Sugar: 53g | Vitamin A: 3040IU | Vitamin C: 15.8mg | Calcium: 21mg | Iron: 0.6mg