Fresh apricots, lemon juice and sugar are all it takes for homemade Apricot Jam.


  1. Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
  2. Combine all ingredients in a large pot and slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
  3. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  4. Process in a boiling water canner, following manufacturer’s instructions. The recommended process time for apricot jam is about 5 minutes for half-pints or pints.


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