You guys. This apricot jam is *awesome*. It’s sweetened with just a little bit of honey and the apricot flavor kind of punches you in the face. It’s… perfect. Just throw a ton of apricots in a pot along with 3 tablespoons of honey and some lemon juice and half an hour later you’ve got the best apricot jam ever.
I’m just sad that I don’t have anyone to share it with. Last week, Mr. Texanerin moved to another city for two months for work. But in the first week of his absence, I got to meet two food bloggers! First, there was Natasha from Butter Baking, who was in Berlin for a few days and we got together to bake. We baked these, this Biscoff pie, and these Biscoff stuffed white chocolate cookies, which are the best white chocolate cookies I’ve ever had. Nutritionally a disaster, but that’s okay.
Natasha brought her lovely friend Marcin along with her. The two of them made the best baking partners ever, and I’ve had quite a few (but I want more – you food bloggers out there gotta come to Germany!) In the first 10 minutes, I had fed them with three types of spread, without any bread, and only spread. I felt like a total dork once I realized it. Homemade peanut butter, apricot jam, and Biscoff. Natasha was really into the Biscoff, but Marcin said he preferred the apricot jam, which Natasha had described as tasting like straight up apricots. I don’t know if she meant that in a complimentary way, but I took it as a positive thing. I want to consume my sugar through cookies and brownies, not smashed up cooked fruit. Anyway, the point is that someone other than me prefers this over Biscoff. Woohoo!
I still can’t understand why people need so much sugar in their jam. Maybe I have exceptionally sweet apricots, but I don’t think that’s it. Or maybe my tastebuds have changed. I don’t know. This uses a pound and a half of apricots and 3 tablespoons of honey and it was plenty sweet for me. I hope you all will enjoy it!
Honey Sweetened Apricot Jam
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 1 1/2 cups
Ingredients
- 675 grams / 24 ounces apricots (it was 623 grams after taking out the pits)
- 3 tablespoons (60 grams) honey
- 1 tablespoon lemon juice
Directions
- Wash and pat the apricots dry. Take out the pits and quarter the apricots, but don't peel them. It'll break down completely and add pectin to the jam.
- Combine the apricots, honey and lemon juice in a medium or large pot and cook over medium high, stirring occasionally, until the mixture thickens. For me, this was about 25 - 30 minutes, but it'll differ depending on your apricots.
- To test, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for five minutes and then take it out. If the jam doesn't fall easily off the spoon when you turn it to the side, it's ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
- Let cool and then pour into jars and store in the fridge. Yields about 1 1/2 cup jam. Could be more or less depending on exactly how long you cook the apricots.
- I kept mine in the fridge for 1 1/2 weeks before using it all up and had no problem with it going bad.
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40 comments on “Honey Sweetened Apricot Jam” — Add one!
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I live in California USA and don’t understand your measurements. Can you translate into cups and spoonfuls? I can’t wait to make a jam that keeps the skins on and doesn’t use sugar. Thanks in advance
Hmm. I’m a little puzzled as I’m not sure which measurement is confusing. There are only 3 ingredients. Two are listed in tablespoons (I’ve never heard of a spoonful measurement?) and one is listed in grams, but also ounces. When you buy apricots, ounces are listed on the package.
I’m thinking of using Monkfruit to lightly sweeten the jam instead of honey. Has anyone tried that? What I’ve heard is it doesn’t affect the flavor at all but does add some light sweetness.
Thanks
~Peggy S
I haven’t tried that but I think it must depend on what brand of monkfruit sweetener you use. In everything I’ve tried it so far, I really didn’t like the taste. I’m not sure if it’ll work in this recipe since all you’re doing it simmering the apricot + sweetener. Honey thickens as you boil it but monkfruit won’t. So I really have no idea. I’m so sorry I can’t be more helpful!
Great recipe! Can you tell us how you freeze the left overs? Thanks.
I’m sorry for just now seeing your question! I just freeze it in little Ziploc bags or silicone baby food containers (which is definitely more practical if you happen to have one on hand!).
Hi thanks for the Apricot recipie. I cook for a diabetic wife and jam is normally a no-no. But just made batch 1 and my wife insisted I made batch 2 LOL.
And as you want to learn unusual words heres one for you.
We both send you a BIG CWICH for the recipie ( spoken like Butch as in BUTCHer. Its Welsh. No we are not Welsh but have lived in this amazing country (Part of UK) for over 20 years After moving back to the U.K from Berlin & leaving British Army..
Keep up the good work and I shall keep an eye on the blog
Hi! What a nice word (I read about it here). I’m happy that you and your wife enjoyed the jam! I hope you made her her second batch. ;) Thanks so much for your comment! Hope you enjoyed your time in Germany. :)
I loved how easy this recipe is! I made this jam this morning. But my apricots weren’t sweet to start with so I added a little more honey. As I taste tested it, it still wasn’t sweet, so I added a little more. Then it started to turn bitter! Any thoughts on why this happened??
Hi! That’s so strange. I have no idea why it would turn bitter. When I continue adding honey to jam, it just keeps getting sweeter so I’m puzzled. Perhaps remove a bit to a bowl, add a little more honey and see what happens? Sorry I don’t have a more helpful answer for you!
I am just now finding this information on making apricot jam. I live in Central Texas and as far as I know we do not grow apricots. Can I use dried?
Thank you!
Pamela Dragoo
I unfortunately don’t think that’d work. They’re much sweeter than fresh apricots and I believe they’d need a lot of added liquid. Sorry about that! I grew up in Texas and remember there being apricots. Maybe ask the produce manager? Perhaps they’re in a strange place!
Can you can this type of jam? Of course to eat it fresh is divine but would love to have for winter months and gifts.
I’m sorry but I don’t have any canning experience! I always freeze my leftovers, which I know doesn’t help you as far as gifts go. Sorry about that!
Hi, just found this recipe, do you think I could freeze it if I made a big batch. My tree is full of apricots and I want to try and use them all. :)
Yes! It freezes well. :) I hope you’ll enjoy it!
Trying it now…cut recipe in half as I didn’t have enough apricots. Smells divine…Can’t wait to taste! Thanks for this easy jam!
I’m so happy that you’re trying it out! I hope you’ll enjoy it. :) Let me know how it comes out!
Haha I love that I taught you claggy! And the brownies must have been bad if they were stodgy?! Well you have the rest of our photos now! And maybe next time will even be in Poland :-) not too far away, hopefully!
Natasha – Well I'm happy to learn that you liked it! And you taught me a new word. Claggy. I learned stodgy recently from an English colleague who was describing brownies. You non-Americans have some nice words to describe sweets! Love it. And yeah, if only I could have added a picture of us! Boo. That'll have to wait until next time. Next time will be in Australia, I guess. :)