Homemade jam is one of the most satisfying and incredibly simple recipes to make and this small batch Apricot Jam is no exception. Made with just 4 ingredients—apricots, lemon juice, honey, and water—this recipe is insanely easy to whip up and oh-so-fresh. Plus it’s the perfect combination of tart and sweet.
We love to smear this jam on whole wheat toast, fluffy bagels, or combine with homemade almond butter to create the perfect PB&J.
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How to Make Apricot Jam
Dice 4 to 5 apricots into small pieces. You should end up with roughly 2 cups of diced apricots.
Transfer the apricots to a small sauce pan and add honey, lemon juice, and water. Simmer on medium heat for approximately 15 to 20 minutes, or until the apricot begins to break down. Use a wooden spoon to help break up the fruit until you achieve the desired consistency of jam.
Remove the jam from heat and let cool in a small bowl for about 15 to 20 minutes.
During cooling, the jam will thicken up. However, this jam will be a little runnier than store-bought jams since it has no added pectin, which is commonly added to homemade jam. If you prefer thicker jams but don’t want to use artificial pectin, try adding 1 tablespoon of chia seeds. They act as a natural thickener, plus they give you an added boost of omega-3s and fiber.
If you like a smoother jam, you can blend your jam until the apricot chunks are broken down completely. We prefer ours a little chunkier and just break the pieces up a little with a wooden spoon and call it good.
How to Store Jam
Store the jam in an air-tight container (like a mason jar) in the refrigerator for up to 1 week.
This jam is also freezer friendly. Transfer the jam to a mason jar, leaving about 3/4″ of space for the jam to expand when frozen. Store the jam in the freezer for up to 6 months. Once you defrost the jam, store in the refrigerator for up to 1 week.
This recipe is small-batch and yields about 1 cup of jam. You can easily scale it up if you want a larger batch of jam.
Let us know what you think about this Apricot Jam by dropping a comment and/or rating below! We love to hear from you! Also, please share the love on Pinterest by pinning this recipe.
Looking for more breakfast recipes? Check these out:
- Coconut Banana Chia Pudding
- Healthy Cranberry Orange Muffins
- Cranberry Dark Chocolate Scones
- Healthy Apple Cobbler Muffins
- Chai Spiced Scones
Apricot Jam
Ingredients
- 2 c fresh apricots, pitted & diced (about 8 apricots)
- 2 Tbsp water
- 2 Tbsp honey
- ½ Tbsp fresh lemon juice (about 1/2 lemon juiced)
Instructions
- Combine the apricots, water, honey, and lemon juice in a small sauce pan and bring to a simmer. Cook for about 10 to 15 minutes, or until the fruit begins to soften and break down. Help break fruit down with a wooden spoon.
- Remove from heat and let cool 15 to 20 minutes to thicken. If you prefer a smoother jam, blend for several seconds until smooth. If you prefer a thicker jam, add 1 tablespoon of chia seeds (they act as a natural thickener).
- Store in an airtight jar in the refrigerator for up to 1 week.
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