Go Back
+ servings
Apricot Jam in a jar with a spoon

Apricot Jam Recipe

This homemade apricot jam only requires two ingredients, yet packs more flavor than any store-bought variety you can find!
Course Jam
Cuisine American, Russian
Keyword apricot jam, jam recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
Calories 228kcal
Author Natalya Drozhzhin


  • 5 lbs apricots
  • 1 qt cane sugar (about 1.75 lbs)


  • Rinse apricots, cut them in half, and remove the seeds. Place apricots into a large pot. Cover them with sugar and pop pot into the fridge overnight. As the apricots soak in the sugar, they will product a juice.
    Halved apricots with sugar on top in a large pot
  • The following day, boil the apricots. Turn off the heat and allow jam to cool completely. Repeat the process 5-7 more time, or until you reach the desired thickness. As it boils, stir the jam occasionally to prevent burning.
    While your jam is cooking, sterilize your jars to prepare them for canning. Preheat oven to 215°F. Wash the jars and lids with soap and water. Place jars directly on the oven rack. Allow them to bake for 20 minutes, or until they are completely dry and free of water droplets.
    Apricot and sugar being boiled on a stove top
  • Once you bring your jam to its last boil, add piping hot jam directly into the hot, sterilized jars. Make sure to use an oven mitt when handling the hot jars!
    Optional: Use a potato masher to remove any lumps from your jam before adding it to the jars.
    Apricots in the pot with sugar being mashed with a potato masher
  • Cover each jar with its respective lid. Turn the jars upside down and let them sit at room temperature for an hour. Store jars in a cool place.
    Apricot Jam in a jar with a spoon


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