Apricot Jam Recipe with Water bath Canning directions This Apricot Jam recipe yields about 5 pints. If you want to do more at a time make two single batches in two pots. Jam recipes don’t double easily.
Apricot jam can be processed safely in a Water Bath Canner.
How to Can Apricot Jam
First gather your canning supplies.
- water bath canner
- canning jars
- canning lids and rings
- jar lifter and canning funnel
- large pot
- large spoons
- sharp knife
- towels and dish cloths
- 2 quarts crushed, peeled apricots
- 6 cups sugar
- 1/4 cup lemon juice
Place a spoon in the freezer. (yes you will need a cold spoon later.)
Wash your apricots.
How to peel an apricot.
The next step is actually optional. Some folks leave peels on when making apricot jam… some take it off. It all depends on your preferred texture when the jam is done. I used to remove the skins but I don’t anymore. Now I leave it. But I do try to chop it up so there are not big chunks of peel.
If you want to remove the skins it is just like peeling peaches. Blanch your apricots to remove the skins. Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. Then remove the apricots to a sink or bowl with cold water or ice water. This stops the cooking. Slip the skins off. If your apricots are nice and ripe the skins will easily side off. If they are still a little green you may need to use a knife to help them along.
Now slice the apricots in half and remove the pit. When you have 2 quarts of apricots peeled and pitted, combine it with lemon juice and sugar in a large pot.
It sure looks like a lot of sugar…. uhm that’s because it IS a lot of sugar! Stir until the sugar dissolves.
Turn on the heat and bring to a boil. Stirring often to prevent scorching. Cook rapidly to the gelling point. I’ll use a potato masher to help mash up the fruit.
You can tell when the jam has reached the gelling point by taking your cold spoon and scooping up a bit of jam. The jam will cool quickly. Let it cool and tilt the spoon so the jam drips off. If it is still runny simply cook a bit longer. The jam should be thickened.
Another (probably easier) way to tell if you’re jam is ready is by temperature. First you’ll need to figure out the gelling point for your elevation.
Determine the boiling point temperature by holding a candy thermometer in boiling water. Add 8 degrees. This is your gelling point. This means it is the point where the jam will set up nicely! When your jam has reached this temperature it is ready. Remove it from the heat.
Pour hot jam into hot jars. Leave a 1/4 inch head space. Wipe the rims clean from any stickiness. If any jam is on the rims it may interfere with the lid sealing to the jar.
Place the lids on add your screw bands and process.
Process according to your elevation. This is for half-pints and pints. Quarts are not recommended.
0-6000 feet process 10 minutes
above 6000 feet process 15 minutes
Printable Recipe – Don’t forget to take a look at the canning tips on this page!
- 2 quarts peeled and crushed apricots
- 6 cups sugar
- 1/4 cup lemon juice
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
For a Hot Pack
- Wash apricots.
- Blanch to remove skins (optional I rarely do this).
- Slice apricots in half, removing pits.
- Crush apricots and measure out 2 quarts.
- Combine crushed fruit with lemon juice and sugar.
- Stir and turn on the heat to dissolve sugar.
- Bring to a boil, stirring often, cooking rapidly to gelling point.
- Pour hot jam into hot jar, leaving 1/4” headspace.
- Remove air bubbles, wipe rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.
Adapted from: The National Center for Home Food Preservation
Canning tips and Frequently Asked Questions
No or Low Sugar Apricot Jam
If you are interested in doing a no-sugar apricot jam you’ll need to use a commercial pectin. The sugar helps the jam to jel up. Check out Pomona’s Pectin. This will allow you to get a jam texture… with no added sugar.
Apricot Jam with the skins? Or without?
Apricot jam can be made with the skins. It is a texture difference you’ll notice. When someone says “old fashioned” apricot jam… I’m picturing with the skins. Because older recipes were simple and straightforward. If you’ve got a tree full of apricots you need to get taken care of, you’ll leave the skins. If you want smooth and silky, peel the apricots just like peaches. and make jam out of the pulp only.
When you are boiling your jam you can see the skins floating around. You can pull them out with a fork and leave them out. Or you can chop them up, and add them back to your pot. This way you’ll get some skin texture without the big chunks. (My guys don’t like the big chunks.)
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Page last updated: 1/28/2021