Apricot Jam

June is the month of several first fruits. So, after the cherry jam I made a few weeks ago, I could not resist the temptation to prepare this apricot preserve as soon as I saw them at the market. Enjoy 🙂

Apricot jam
  • Preparation: 20 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Easy
  • Servings: makes around 2 kilo jam
  • Cost: Cheap


  • 2 kg apricots (net weight, without the kernels)
  • 800 g light muscovado brown sugar
  • 1 lemon


    • – wash and rinse the fruit well;
    • – remove the kernels from each apricots, chop them and transfer them to a large pot with high sides;
    • – add the sugar and the juice of the lemon;
    • – put the pot on the stove and set the heat to medium intensity and bring to boil;
    • –  set the heat to low intensity and continue cooking for at least 20/30 minutes;
    • – stir often to make sure than apricots will not stick to the bottom of the pot;
    • – cooking until the jam reaches the desired consistency;
    • – remove the pot from the stove and pour the jam into sterilized jars;
    • – close the lids and put the jars upside down;
    • – don’t touch the jars until they will be completely cold;
    • – after, to verify if the jars sealed well, press on the lid: it should not click;
    • – sealed jars can be stored up till 6 months


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