Apricot - Lemon Jam

READY IN: 1hr 15mins
Recipe by Susiecat too

Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

Top Review by adpainters

this is delicious!!! it has a nice tang to it which I think most apricot jams lack. I used 2nd grade apricots and made a small batch first and am now making a big batch as it turned out so nice.


  1. Don't worry about the skin, which disappears in the course of cooking.
  2. Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
  3. Stir it frequently enough that it doesn't stick to the bottom of the pot.
  4. You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
  5. Wash and can according to canner instructions.
  6. Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

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