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by Marcie //July 6, 2020 (updated 11/14/22)
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This Small Batch Apricot Jam is an easy homemade jam with no pectin, special equipment or canning required! You only need 4 ingredients and it cooks up in about 20 minutes!
Normally I don’t eat a lot of jam, but when it’s homemade I can’t seem to stay out of the jar. I love to sneak spoonfuls of my fig jam, strawberry jam and apricot jams because homemade simply tastes better.
I say that a lot because it’s true. The apricots are the star of this recipe, and their flavor really shines.
Why you’ll love this recipe
- This jam is thick and sweet with big chunks of apricot and freshness you can taste. It’s lower in sugar, so the apricot flavor really shines.
- You only need FOUR ingredients to make it.
- It cooks up in about 20 minutes.
- This is a small batch jam, which means there is no pectin, special equipment or canning requirements. Simply store it in an air tight container in the refrigerator and enjoy within 2-3 weeks.
Recipe Ingredients
Ingredient swaps
Try the following variations to change things up:
- This recipe may be made with 2 pounds of your favorite fresh or even frozen fruit. Peaches, plums, cherries and any type of berries are wonderful options.
- All or part of the granulated sugar may be substituted with unrefined sugars such as coconut sugar, honey or maple syrup.
- Lemon zest and juice may be substituted for the orange. Lemon is also higher in pectin, which promotes thickening.
How to make Apricot Jam
This is an easy recipe with about 10 minutes of prep.
- Place the apricots, sugar, orange zest and juice in a large sauce pan.
- Bring to a boil over medium heat, stirring well to combine. Reduce heat to medium low and continue cooking, stirring occasionally, for 20 minutes or until the jam reaches the desired level of thickness.
- Remove from heat and add the vanilla bean paste or vanilla.
- Stir well and cool completely at room temperature. The jam will thicken as it cools.
Ways to serve this recipe
- Slather it on toast, english muffins, scones or peanut butter sandwiches.
- Stir it into oatmeal.
- Use as a topping for pancakes, waffles, yogurt or ice cream.
- Add to homemade barbecue sauce for sweetness.
- Apricot jam is the perfect ingredient for a cheeseboard!
FAQs
How do you know when jam is done cooking?
It’s done when it has reached your desired level of thickness, which normally takes place after 20-30 minutes.
Pro tip: If you’re unsure, run a spoon down the center of pan and if liquid doesn’t fill the middle of the pan, it’s done!
How do you thicken jam without pectin?
Cooking the jam over a low boil will thicken it. I’ve found that it takes only 20 minutes to reach my desired thickness (it thickens as it cools), but you can cook yours up to 10 minutes longer if you like yours thicker.
Apricots are not high in pectin, but using high pectin fruits will produce an even thicker jam as well. See this list of High and Low Pectin Fruits by The Spruce Eats for more info.
Can I freeze this apricot jam?
This jam may be frozen in an air tight container for up to 3 months.
How long does small batch jam last?
Up to 3 weeks, although it rarely lasts that long!
Recipe notes
- Lemon juice may be substituted for the orange juice. It’s also higher in pectin, which will promote thickening.
- After 20 minutes, your jam will have thickened well, and it will thicken as it cools. If you’d like your jam to be very thick, cook up to 10 minutes longer, stirring regularly to prevent burning. If you’re unsure, run a spoon down the center of pan and if liquid doesn’t fill the middle of the pan, it’s done!
- Store jam in the refrigerator for up to 2-3 weeks or freeze for up to 3 months.
- Because this is a small batch jam, there is no pectin required or canning equipment required.
More small batch jam recipes you’ll love:
Apple butter by Baking a Moment
Chia seed jam
Strawberry rhubarb jam
Small Batch Apricot Jam
Servings: 32
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Small Batch Apricot Jam is an easy homemade jam with no pectin, special equipment or canning required! You only need 4 ingredients and it cooks up in about 20 minutes!
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reviews
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Ingredients
- 2 lbs. apricots unpeeled, pitted, and chopped
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon vanilla bean paste or vanilla extract
Instructions
Place the apricots, sugar, orange zest and juice in a large pot and bring to a boil, stirring well.
Once boiling, reduce the heat to medium low, stirring occasionally to prevent burning, until the jam has thickened, about 20 minutes. If you’re unsure, run a spoon down the center of pan and if liquid doesn’t fill the middle of the pan, it’s done!
Remove the jam from heat and stir in the vanilla bean paste or vanilla.
Cool completely at room temperature. Once cooled, transfer the jam to an airtight jar or container and store in the refrigerator. Enjoy!
Notes
- After 20 minutes, your jam will have thickened well, and it will thicken as it cools. If you’d like your jam to be very thick, cook up to 10 minutes longer, stirring regularly to prevent burning.
- Lemon juice may be substituted for the orange juice. It’s also higher in pectin, which will promote thickening.
- Store jam in the refrigerator for up to 2-3 weeks or freeze for up to 3 months.
- This recipe may be made with 2 pounds of your favorite fresh or even frozen fruit. Peaches, plums, cherries and any type of berries are wonderful options.
Nutrition
Serving: 1g, Calories: 40kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 76mg, Fiber: 1g, Sugar: 9g, Vitamin A: 548IU, Vitamin C: 4mg, Calcium: 4mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!
posted in: Condiments, Freezer Friendly, Gluten-Free, Recipes, Spreads, Spring, Summer, Vegan, Vegetarian // 44 comments
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Katerina | Once a Foodie — Reply
Mmm, this looks like absolute jammy perfection to me, Marcie – the colour and the texture, yum! Apricots are one of my favourite summer fruits and we love apricot jam in this house. And homemade is absolutely always the best – I can think of nothing better on my bagel in the morning.
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flavorthemoments — Reply
This would make the perfect bagel topping! Thanks Katerina. 🙂
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Nicole @ Foodie Loves Fitness — Reply
I couldn’t agree more, homemade is the best. This jam looks awesome – I love apricots!
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Katherine | Love In My Oven — Reply
Such a great idea, Marcie. Fresh apricot jam on toast is exactly what a summer breakfast or brunch needs!
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Alex — Reply
Love the orange and vanilla addition! Homemade jam is just the best!
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Jocelyn@BruCrew Life — Reply
I love this bright and sunshiny jam!! 😉 I bet it tastes incredible slathered on a piece of toast, yum!
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flavorthemoments — Reply
I ate many an English muffin with this jam slathered all over it! Thanks, Jocelyn!
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Lisa @ Cooking with Curls — Reply
Wow, jar of sunshine is right! I love the color, and the vanilla bean…okay I love everything about it. Looks amazing Marcie. 🙂
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flavorthemoments — Reply
Thank you, Lisa! 🙂
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Christin@SpicySouthernKitchen — Reply
I love quick and easy jam recipes! Looks delicious Marcie!
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flavorthemoments — Reply
Thank you, Christin!
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flavorthemoments — Reply
This jam would definitely help beat the doom and gloom of winter! Thanks for stopping by, Joanna!
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flavorthemoments — Reply
Apricots are so great right now, so I hope you’re able to make some jam quick! The vanilla beans really do make this awesome! Thanks, Samina!
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flavorthemoments — Reply
No, I didn’t get to see Kristi, which was such a bummer! It was a spur of the moment trip my husband surprised me with for just a few days. There’s always next time — I just loved it and will be back! Thanks, Lindsey, and have a great weekend!
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flavorthemoments — Reply
Thank you, Arpita!
