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–+ servings

Golden Apricot Jam With Kernels

With its glowing hue and tender sweetness, Apricot Jam is irresistibly comforting and nostalgic. When the markets overflow with golden Armenian apricots—soft, sweet, and sun-kissed—I know it’s time. This jam is one of the simplest ways to preserve summer’s sweetness for the colder months ahead. It’s fresh, vibrant, and full of flavor.6
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Apricot jam in a vase and a coupe of jars in the background.
Prep Time:10 minutes
Cook Time:30 minutes
Macerate and Canning:1 hour 20 minutes
Total Time:2 hours
Course
Condiment
|
Dessert
Cuisine
Armenian

Ingredients

  • 1 kg apricots fresh, peeled and pitted
  • 1 cup sugar
  • 1 tablespoon bottled lemon juice optional
Metric - US Customary

Instructions

  • In a large bowl, combine the apricots with sugar. Let them sit at room temperature for at least 1 hour, or cover and refrigerate overnight. This helps draw out the juices and intensify the flavor.
  • Pour the macerated fruit into a wide, non-reactive pan (like stainless steel or enameled cast iron). Set over high heat and bring to a boil.
  • Cook the fruit mixture, stirring occasionally at first and more frequently as it thickens. Continue for 20–30 minutes, depending on your pan size, fruit moisture, and stove heat.
  • For a thicker jam, blend a portion of the mixture, leaving the rest chunky for texture. You're aiming for a glossy, jammy consistency.
  • While the jam cooks, sterilize your jars, lids, and tools. Keep everything hot until ready to use.
  • When the jam is ready, remove it from heat and ladle it into hot, sterilized jars, leaving ¼-inch headspace. Wipe the rims clean, apply lids, and screw the rings on finger-tight.
  • Place the filled jars in a boiling water bath. Process for 10 minutes.
  • Let the jars cool completely. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1–2 months.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • For a brighter color, avoid overcooking the jam. Use a heavy bottom non-reactive pan, such as stainless still, enameled cast iron, or lined copper sauté pan. Cook the jam just until it reaches a glossy, spreadable consistency or the temperature reads 215-220°F.
  • If you prefer a smoother texture, blend the jam before jarring. I like to leave some chunks for a more rustic feel.
  • Adding lemon juice is optional. I find that lemon juice alters the natural aroma of apricots so I often leave it out. On the other hand it helps the jam to set.
  • If you want to reduce the amount of sugar, add pectin and more lemon juice.
  • For the best result cook in small batches.
  • Don’t skip the maceration step: Maceration—simply tossing the fruit with sugar and letting it rest for a few hours or overnight—is a quiet but powerful step in jam-making. It allows the fruit to release its natural juices, which means less time bubbling on the stove-top.
  • Use small jars if gifting or freezing; they defrost faster and make sweet gifts.
  • Practice safe canning. Though sugar acts as a natural preservative, clean jars must be thoroughly washed and sterilized to prevent spoilage.
  • While I’ve had consistent success without using a water bath, I still recommend processing the jars in a boiling water bath to ensure long-term safety.
  • Important: If, when opening a jar, you notice any of the following—an easily removed lid, visible mold, or an off smell—do not consume the contents. Discard the content of the jar to be safe.
Calories: 216kcal | Carbohydrates: 54g | Protein: 2g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 432mg | Fiber: 3g | Sugar: 51g | Vitamin A: 3210IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 6 Half-Pint Mason Jars
Calories: 216kcal
Author: Noune DiCesare
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