Apricot Jam
Be sure to take the opportunity to make some Apricot Jam this summer season. This sweet and classic no-pectin needed jam recipe is perfect to have on hand to spread on croissants or toast for breakfast. Great as a glaze for pork and a wonderful addition to your charcuterie boards.
Why this works
- Delicious - this homemade apricot jam is sweet and yummy. Perfect to stir in your morning yogurt or on some fresh bread.
- Few ingredients - you really only need 3-ingredients for this apricot jam recipe. This is an easy homemade jam like my cherry jam.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Apricots - should be firm and do not need to be peeled. They will need to have the pits removed prior to cooking.
How to make this
Wash the apricots prior to use since we will be cooking with the peel on. If you want to remove the peels blanche in hot boiling water for a few minutes and then remove the skins. However, this is not necessary as they will cook down during the process.
Cut the apricots in half, and then remove the pits. They should peel away easily.
Add the apricots and water to the Instant Precision Dutch Oven. Set the Dutch oven to sear/saute for 10-minutes. Stir every few minutes, and mash the apricots as they cook.
Once the apricots have been mashed. You can leave them a little chunky if you like. Add the lemon juice and sugar. Stir the ingredients until combined.
Cook on manual mode 2 for 40-minutes at 250-degrees or until the apricot jam has thickened. Stir often to prevent sticking, and then remove from the Dutch oven once it is done cooking to cool. You will have two generous cups of the apricot jam when finished.
Expert tips
Choose ripe fruit and avoid bruised or softened apricots. The fresher the fruit the more pectin it naturally has which will help the apricot jam set.
Do not adjust the amount of sugar in this recipe as it assists in setting the jam and preserving it. The lemon juice needs to be included as it is high in acid and pectin which helps set and preserve the jam.
FAQs
Apricots are in season from early May to August with 95% of the crop coming from California.
Jam has mashed fruit, but preserves have whole or large pieces of fruit that are preserved.
Yes, but it will take quite a bit longer. Cook on medium heat for 1 to 2 hours or until the jam is set.
Serving suggestions
This apricot jam is delicious swirled in yogurt or oatmeal. Wonderful to glaze a ham or pork loin. Delicious on toast or bagels plus you can even drizzle this on feta or goat cheese. A perfect addition to a charcuterie board with meats, cheeses, and Boursin cheese.
Storage
Store in a jar or airtight container for up to four weeks. You can also can this and it should last a year. Be sure to always use proper canning techniques and equipment.
How-to video
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Recipe
Apricot Jam
Equipment
Ingredients
- 2 pounds apricots washed and pits removed, peels left on
- ½ cup water
- 1 cup sugar
- ¼ cup lemon juice
Instructions
- Set the Instant Dutch Oven to sear/saute for 10 minutes. Add the pitted apricots and water. Cook stirring frequently. Mash at the end.
- Add the sugar and lemon juice. Set to manual mode 2 for 40 minutes at 250-degrees. Stir frequently and cook until the jam has thickened.
- Allow to cool, and then store in a jar or airtight container in the fridge for up to four weeks.
Video
Notes
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