Apricot Jam from Fresh Apricots
Bright as the sun, with summer aroma and mood! Apricot jam is made from fresh apricots without sterilization or added water. It can be used for pastries, pies, or enjoyed with tea. You can adjust the thickness by varying the cooking time.
Updated : 16 September, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Apricot
1 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose ripe, juicy apricots without signs of spoilage. Depending on sweetness, adjust the amount of sugar to taste.
Step 2
Rinse apricots thoroughly under running water. Remove the pits and cut into pieces (no need to finely chop). Place them in a bowl.
Step 3
Generously sprinkle with sugar. Shake so the sugar spreads evenly. Leave for several hours to release juice, preferably overnight.
Step 4
By this time, apricots will release plenty of juice. You can begin cooking.
Step 5
Transfer everything to a pot and place on the stove. Bring to a boil, stirring until sugar dissolves. Cook apricots for about 15 minutes until softened.
Step 6
Blend the mixture using a meat grinder, countertop blender, or immersion blender. Return the purée to the stove and simmer another 10-15 minutes. Remove foam if it appears. The longer it cooks, the thicker the jam will be.
Step 7
Prepare jars: wash well, rinse, and sterilize in the microwave, oven, or over hot steam. Pour boiling water over lids.
Step 8
Pour apricot jam into jars and seal with lids. Let cool, then store in a cool place. In winter, opening a jar will feel like opening summer! Enjoy!