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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Hey! I only saw this now! Not sure how I didn't realise you posted about us earlier!! Probably because i was still away when you posted it. Haha love the bit about the spreads! And the fact that the jam tasted like straight up apricots is absolutely a compliment! It means it tasted like real, delicious fruit, not claggy, sickly sweet jelly jam. I loved it! And I love that you wrote about our best baking day ever :-)
Anon – We have Rewe too! I'll have to check those out. I got normal apricots from Kaiser's (Tengelmann in some parts of Germany) and they were already super sweet. Thanks for the tip. :)
I just found apricots at Rewe (not sure if that is just a Baden-Württemberg chain or not) called sugar apricots. They are smaller and much much sweeter. I am betting they would make terrific jam.
Gretchen – I hope you enjoy the jam! It's my favorite that I've made this summer. I tried peach ginger today but forgot the lemon juice. Now I have some cooked peaches. Yikes! I hope you found something else you like and thanks for stopping by to say hi. :)
DessertForTwo – Thank you! And nice to meet you too. :)
Gorgeous–and looks easy, too! :)
Nice to meet a fellow Texan :)
I love apricots and really dislike too much sugar in jam..to me jam should taste like fruit. I made strawberry jam from our strawberries this year now I'll know what to do with my left over apricots. I have just stumbled across your blog and going to have a little look around.
Heidi – You're so lucky to have all those herbs/trees/whatever else you have. :) And I'm happy someone agrees with me on the sugar thing! I hope you can find some good apricots. Maybe mine thickened up nicely because of how long I cooked it. Most jam recipes say to cook for much less time. Or not! I don't really know.
Yes! Too much sugar in regular jam! Seriously, it just tastes like sugar, I want to taste the fruit! Anyways, this looks amazing – I loooooove that color. I'm impressed that it thickened up so nicely. I gotta get my hands on some apricots this year. We have a tree, but it's not the healthiest, so I'll have to find another source :D
Sarah – Yeah, you come too! Let's all get together and bake at my place. That'd be nice. I have a huge (ugly) kitchen. We'll fit. :)
I know apricot jam sounds boring, at least it did to me, but the flavor was amazing!
I would love to come to Germany and bake with you! Traveling to Europe is a definite bucket list item. And I'm in for jam with a little less sugar, though I've never tried apricot before.
Sonia – Are apricots not a normal everyday thing in Quebec? We got ours for .69/kg (.85 CAD) or something ridiculous. I feel bad for whoever picks the fruit here. Nectarines and peaches are also 1 euro/kg (1.23CAD) right now. Obviously this isn't for organic, which is seriously like 10 times the price. I hope you can find some affordable apricots and go to town on this jam! I think you'd love it. :)
OK, I've only got one thing to say here. I am sooooo jealous! Now I want to make some too.
Where do I sign to get my hands on 5kg of fresh apricots? ;)
Love that you left the peel on. It looks soo unbelievably good, has such a vibrant color to it and the consistency looks just perfect.
So badly want to try. Need to find bunch of AFFORDABLE apricots! Affordable being the keyword here. ;)
I love that this wasn't overflowing with sugar! Looks absolutely delicious!! :)
Cassie – Thank you! And two months isn't that bad. We met in Sweden and were together for half a year there, and then I moved back to the US to finish college, and him to Germany, and only two years later did I get to come back. So two months is much better than two years. :)
monsterscircus – Thanks!
Amy & Chung-Ah – Yeah, yeah! Come! I know where to get all the good sweets. And once we've eaten all that stuff, then we can start baking.
Rafael Moss – Thank you! I like the orange comments I'm getting. I usually dislike the color, but in jam? Lovely.
Yummmm…it all looks great! this jam is so incredibly orange. It's so pretty :)Try Best Recipe Cookbook For more ideas .
I'm not much of a fruit peeler person myself! And man, this jam is gorgeous! And as Amy said, I totally have to visit you in Germany too!
this looks + sounds deeeelicious. also, i now want to travel germany + visit you. it sounds like you're a fabulous host!
Wow this jam is so incredibly orange. It's so pretty :)
Wow it sounds amazing! And looks amazing too! Need some apricots now :-) thank for the recepie. Have a happy Day
This looks wonderful, Erin! It's so nice to have fun people to surround you when your husband leaves – and 2 months is a long time. I'll be thinking about you!