Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Homemade Apricot Jam 5.0 (2) 2 Reviews 3 Photos This homemade apricot jam recipe is tried and true, and delicious. Submitted by DelightfulDines Updated on May 13, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 1 day Total Time: 1 day 45 mins Servings: 56 Yield: 7 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 56 servings 5 ¾ cups white sugar 2 ½ pounds fresh apricots, pitted and finely chopped ⅓ cup lemon juice ½ teaspoon butter 1 (1.75 ounce) package powdered fruit pectin Directions Combine sugar, apricots, and lemon juice in a large pot over medium heat; add butter to reduce foaming. Bring to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat; skim off any foam with a metal spoon. Inspect jars for cracks and rings for rust, discarding any defective ones. Sterilize jars and lids in boiling water for at least 5 minutes. Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, and let rest for at least 24 hours. Press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). It may take up to 2 weeks for jam to set. Store in a cool, dark area. Save Print I Made It Nutrition Facts (per serving) 90 Calories 0g Fat 23g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 56 Calories 90 % Daily Value * Total Fat 0g 0% Cholesterol 0mg 0% Sodium 1mg 0% Total Carbohydrate 23g 8% Dietary Fiber 0g 1% Total Sugars 22g Protein 0g 1% Vitamin C 3mg 3% Calcium 3mg 0% Iron 0mg 1% Potassium 55mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.