Golden Apricot Jam With Kernels

Chronicles of Apricots

As a child, the smell of simmering apricots always signaled the beginning of summer preserving. My mother would buy the best fruit— ripe, never too firm—in ridiculously large amounts. We’d spend the afternoon in our hot, sunlit galley kitchen, pitting the apricots, cracking open the stones, and washing and steam-sterilizing the jars. Soon, the whole kitchen would be filled with the luscious, sweet aroma of apricot jam bubbling on the stove.

As a special touch, my mother always added a few sweet, skinless apricot kernels into each batch. Those pale little kernels would float in the golden jam like hidden pearls—rare treasures tucked into the jars.

The canning process felt endless, sealing jar after jar in our hot and small kitchen. But come winter, when the days were cold and dark, opening one of those jars felt like uncovering a bit of sunshine—fragrant, bright, and full of sweet memories.

Now, I carry on that tradition. And every spoonful of this jam feels like a quiet conversation between generations, gently passed from hand to hand.

Apricot Jam Recipe Steps at a Glance

How to Make Apricot Jam

Step 2: Macerate the apricots with sugar and lemon

Place the apricots in a wide heavy bottom pot then add the sugar (Pic. 5 & 6). Ensure that the sugar evenly is covering the surface of the fruit.

Let the apricot macerate for at least an hour at room temperature. For anything longer than an hour refrigerate to stop unnecessary fermentation. During this time the fruit will release natural juices.

This resting period also gives the sugar a chance to work with the fruit’s natural pectin, beginning the thickening process before the heat even touches the pan.

After the apricots have enough liquid and the sugar is mostly dissolved, stir gently to coat the fruit.

Step 3: Cook the jam

Place the pot on a stove and bring it to a simmer over medium heat. Stir often as the fruit begins to break down and release more juices (Pic. 4).

For a thicker jam, mash or blend a portion of the mixture, leaving the rest chunky for texture. You’re aiming for a glossy, jammy consistency.

It will take approximately 20–40 minutes depending of the water content in the fruit as well as how wide the pan and how much liquid evaporates.

Step 4: Sterilizing the jars

Sterilizing your jars is an essential step—whether you’re preserving jam for the pantry or freezing it for later. Cleanliness ensures your preserves stay safe and fresh. Always start by washing your jars thoroughly with hot, soapy water, then choose one of the following sterilizing methods:

1. Microwave Method (for small batches)
Perfect for just a few jars. Add a teaspoon of water to each clean jar and microwave on high for 30 seconds.

2. Steam Method (Water Bath)
Place jars upside down on a canning rack inside a deep pot with enough water to nearly touch the rack. Cover and bring to a boil. Let the jars steam for at least 10 minutes.

You can use a double-boiler method having a big colander over the boiling water. Just position the jars upside down over the holes.

3. Oven Method
Place clean, wet jars (not dry) on a cold oven rack. Turn the oven to 250°F (120°C) and heat for 10 minutes. Let them stay in the oven until you’re ready to fill them.

Caution: For all methods carefully remove the hot jars using kitchen gloves or tongs—they’ll be hot—and set them on a wooden cutting board or a clean, dry kitchen towel.

Step 5: Adding the apricot kernels (optional)

If using apricot kernels, crack the pits and remove the kernel. Fresh kernels are soft and easy to peel. With a paring knife remove the tip and peel off the skin (Pic. 7).

Add the blanched kernels to the cooked jam and let it cook for an additional 5-10 minutes (Pic. 8).

Place a spoonful of jam on a cold plate and run your finger through it. If it wrinkles slightly and holds its shape, it’s ready.