Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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. 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.


  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.
Most Helpful

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.

adpainters December 18, 2008

This is a wonderful, wonderful jam! I reduced the amount using 4 apricots (1 cup) and 1/4 cup sugar and 1/2 lemon (we love lemons)! This would have yeilded about 1/2 cup (read on). I was tasting each time I stirred after the first 20 minutes. Unfortunately, I didn't get a photo as other things had needed urgency, so I turned it down to low, but it wound up over-cooked to something that resembled caramel but the color of molasses. I am so glad I tasted it as I went along, it is very, very yummy, and nothing beats homemade! I look forward to making this again (and not over-cooking) as it started out so perfectly yummy for us. A final note; since this is so simple to make such a small amount at a time, unless gift giving or storing for when apricots are out of season, you can just whip this up the day before serving. :)

2Bleu June 16, 2008