Apricots are still in season for a little longer, and I'm on a mission to eat them all. All the ones I can't eat, I'll turn into jam. It's the right thing to do.
Apricots are a fruit I always forget about, often overshadowed by their bigger cousin, the peach. But as soon as I eat a perfect apricot, I'm hooked again. With only 3 ingredients, this recipe comes together easily. The hardest part is peeling the apricots (use a vegetable peeler). It seems common that people leave their apricots unpeeled when making jam, but I prefer to have them peeled.
This jam goes perfectly on toast, english muffins, thumbprint cookies, crostini, or even as a cake filling. The jam holds well in the fridge for about 2 weeks, but it will most likely be eaten before then. I've had success cutting this recipe in half and doubling it, so it's easily adjustable based on how much jam you need.
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Prep Time: 20 mins Cook Time: 30 mins Total Time: 2 hrs
· 4 cups fresh apricots, peeled, pitted
· 2 tablespoons fresh lemon juice
· 3 cups granulated sugar
1. Put the apricots and lemon juice in a large pot and crush them into a mash with a potato masher. Add in sugar and bring mixture to a boil over medium heat, stirring frequently.
2. Continue to cook and stir until it thickens, about 20-30 minutes. Remove from heat and scrape the top foam off and discard (if there is any).
3. Pour the jam into sterilized glass jars and seal. Allow to cool completely, then place jars in fridge.