Apricot Preserves are easy to make and capture the magic of summer fruit. The thyme and vanilla add a subtle layer of flavor to enhance the fantastic apricot goodness. Freeze a jar for a rainy day!
You might also enjoy this apricot jam with brown sugar or apricot ice cream recipe.
For ease of browsing, here are all of my jam recipes in one place.
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Why you'll love this recipe!
Because opening a jar of this jam when only apples are in season is just a happy thing! Apricot preserves have become a must-have in our house. Once you taste the flavor of good summer apricots, like Blenheims, cooked into preserves, you'll never want to eat store bought again.
The first time I tasted the beauty of Blenheim and Bonny Royal apricots, I was at a stone fruit tasting at a local farm called Andy's Orchard. It was a life-changing event for me and I realized not all stone fruit is created equal.
Of course, I bought more fruit than we could eat or bake, so my friend taught me how to can jam (so much easier than I thought). But if you don't want to can the jam, this small batch recipe is for you. Just refrigerate and freeze any extra jars for later use.
Ingredients you'll need
The most important ingredient in these preserves are the apricots you choose to use. More on that below.
- Apricots: I am lucky to have access to Blenheim or Bonny Royal apricots. If you can find them, please buy them. But if not, use the freshest apricots you can find. Taste them for sweetness and flavor and adjust the ingredients accordingly. Apricots not very sweet? Add a bit more sugar, vanilla, or thyme to enhance the flavor of the apricots.
- Lemon Juice and Zest: I have meyer lemons but any lemon will work. If it is not organic, check for a wax coating and clean well before zesting.
- Thyme: I use fresh thyme and let it macerate in the fruit before it cooks. If you don't have fresh thyme, I would probably not use any.
- Vanilla: If you have a fresh vanilla pod, by all means use it but a good liquid vanilla is just fine.
How to make this recipe
Sometimes when I make jam, I throw all the ingredients into a pot and go. Sometimes I macerate the fruit overnight or for several hours. For example, I "pre-soak" my strawberry raspberry jam made with rosé wine. And I like to macerate these apricot preserves. Macerating with sugar draws out the juices, creating a syrup and also allows flavor additions like thyme to permeate the syrup and fruit. It also accelerates the time it takes to cook down the fruit. Here's how to make these preserves step-by-step.
1. Combine the apricots, sugar, lemon juice and zest and thyme in a large bowl, mix well and let it sit for a few hours or overnight. This is called macerating and will draw out the juices and create a syrup.
2. After it has macerated (sat in its juices), put it all in a heavy-bottomed pot and bring it up to a boil on medium heat.
3. Maintain a vigorous boil and stir frequently. You will see foam forming at the top. I skim this off into a small bowl. Don't discard it! Save it for your morning toast or mix it into some yogurt or top your ice cream. It's delicious!
4. After 10 or 15 minutes, the fruit will break down, get glossy and begin leaving residue on the side of the pot.
5.This is what my preserves look like when they are ready to go in jars. But you can also keep a little plate in the freezer and when you think the jam is ready, pull the frozen plate out, put a dab of jam on it and put it back in the freezer for 1 minute. If it wrinkles when you push it, it’s ready. If it just falls back on itself, you need to keep boiling.
6. When the jam is ready, stir in the vanilla. Ladle into clean jars, let it cool down and then refrigerate or freeze. Remember if freezing, leave about a ½ inch of headspace at the top of the jar. Even if you are not a canner, the funnel for filling up canning jars works great for putting the preserves into storage jars.
Beth's expert tips and FAQs
- Buy the best apricots you can find. Check the farmers' markets and small farm stands. Don't be afraid to ask if they'll sell you a larger quantity of firsts or seconds for a discounted price per pound. But the preserves will be delicious no matter which apricots you use.
- If you like a more firm texture for your jam or preserves and usually use pectin, feel free to do so.
- Vanilla and thyme are lovely additions but just delicious apricots, sugar and lemon juice and zest will yield a wonderful result too!
- I have canned this jam and I've also just stored it in the refrigerator or freezer. If you have the equipment to can and make a big enough batch, it is wonderful to open a jar of this in the cold of winter. But the refrigerator/freezer approach is absolutely fine too.
If the jars were sterilized to start, the jam should last three to four weeks in the refrigerator but you'll finish it sooner 😉.
Absolutely. Just be sure you leave some expansion space - about ½ inch - at the top of the jar. Just like with stock, the jam needs some room to grow when it freezes.
Preserves have bigger chunks of fruit in them than jam. There is a fine line between jams and preserves. If you decide to crush the fruit with your potato masher and not leave chunks, then you can technically call this recipe jam.
Macerating (soaking) fruit with sugar to draw out the liquid serves a few purposes. One - by drawing out the liquid, a syrup is formed. Two - this syrup creates a wonderful base for cooking down the jam. While the fruit is soaking, you can also add flavors - such as herbs or vanilla. In addition, the pre-soak can help accelerate the actual cooking time of the preserves.
What to serve with apricot preserves
Any of my challah recipes will taste delicious with these preserves: my challah rolls, Lonni's challah or my citrus challah.
Other jam recipes on OMG! Yummy
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Apricot Preserves - Small Batch Recipe
Beth LeeIngredients
- 2 lbs apricots pitted and coarsely chopped
- ¾ cup sugar
- Zest of ½ a lemon
- Juice of ½ a lemon
- 2 -3 thyme sprigs
- ½ vanilla pod or ½ teaspoon of vanilla
Instructions
Prepare fruit
- Combine the apricots, sugar, lemon zest, lemon juice, and thyme in a medium-sized bowl.
- Mix well and let it sit for a few hours or overnight in the refrigerator.
Cook the preserves
- After the fruit has macerated (soaked in the sugar mixture), put it in a heavy-bottomed pot and bring it to a boil on medium heat.
- Turn down heat to maintain a vigorous boil, stirring frequently.
- Foam will start appearing on the top of the mixture. Use a spoon to scoop it away into a small bowl. Don't discard it! Save it for your morning toast or mix it into some yogurt or top your ice cream. It's delicious!
- After about 10 minutes, you'll see the fruit breaking down, becoming glossy and leaving residue on the side of the pot. Those are signs you are nearly done cooking the preserves. To check, keep a plate in the freezer and when you think the jam is ready, pull the plate out and put a dab of jam on it. Put it back in the freezer for 1 minute. If it wrinkles or stays separated when you push it, it's ready. If it falls back on itself, continue to boil the jam a little longer. After you make preserves and jams a few times, you will know by the sound of the boiling, what the preserves look like, and how much the mixture has reduced that it's ready to be put in the jars.
- Once the mixture is ready to go, add the vanilla and mix well. Let it boil for another minute and then use your canning funnel or any funnel you have to ladle the preserves into clean, sterilized jars. Even when just refrigerating and/or freezing the preserves, you want to start with clean jars and lids. A pass through the dishwasher will do the trick.
Notes
- Buy the best apricots you can find. Check the farmers' markets and small farm stands. Don't be afraid to ask if they'll sell you a larger quantity of firsts or seconds for a discounted price per pound. But the preserves will be delicious no matter which apricots you use.
- If you like a more firm texture for your jam or preserves and usually use pectin, feel free to do so.
- Vanilla and thyme are lovely additions but just delicious apricots, sugar and lemon juice and zest will yield a wonderful result too!
- I have canned this jam and I've also just stored it in the refrigerator or freezer. Since this recipe is for a small batch, I haven't included canning instructions. For a great tutorial, see this strawberry key lime jam recipe from my friend Cheryl at Pook's Pantry!
Nutrition
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Attyinny
I like your recipe and technique a lot. I often make jams though I make it in much smaller batches than you do. When making apricot jam, I might only use five or so apricots, depending on size, and come up with a jam jar's worth (Americans might think of a Bonne Maman jar). I always include a slice of citrus, including the skin, because, to my understanding, that's where the pectin is. Which citrus? Whatever is handy, but not too much.
Before I do anything, I wash my jar and lid in the dishwasher, and leave it there until I'm ready to make some jam. Once I'm done, the jam goes into the sterilized jar and then straight into the refrigerator until eaten, and it is eaten within two or three weeks.
When I am making the jam, I generally follow your technique, I put the pot on the stove under a moderately low flame. (More than a simmer, but not much more.) I set the timer for 5 minutes and give it a thorough stir. I keep on doing that every 5 minutes until the juice has reduced and thickened. Every time I give it a stir, I lift the spoon out of the pot to see how the liquid falls off the spoon. When it stops dripping and starts dribbling, I know I'm pretty much done. For me, this generally takes 20 or 25 minutes . This is the only way my technique differs from yours. I know my technique is more primitive, but it works. It has never failed me. I've never come up with jam that's too thin, because my test is so easy that I just keep on resetting the timer for 3 or 5 minutes until I think the jam is thick enough.
Beth Lee
Love that technique - "when it stops dripping and starts dribbling". Fantastic. Truth be told, often I just go with that kind of visual cue but I know it helps people who are new to a process, to have precise pointers until they get comfortable and experienced, which you clearly are! Thanks so much for sharing your wise and learned experience with us!
SAGATOTO
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CP
So good! Recipe worked perfectly. I didn’t have lemon so I used lime and I didn’t have thyme so I left it out. Was so happy to not waste apricots. Yummy on toast.
Beth Lee
I love hearing about substitutions and changes that work! When I made my second batch this year with Bonny Royals, I got a lot of foam to skim off - saved it all and have been adding it to cottage cheese and yogurt and ice cream as a topping. I savor every bit of that apricot goodness. Glad you enjoyed and thanks for taking the time to pop by and share your experience!
Sarah
I just tried this recipe, & it never set. I let the apricots macerate in the fridge for 3 hours & then put it over medium heat. I gave it probably 30-40 minutes over medium heat & could never get it above 212°F. I also used your plate test, & the jam was always too loose. I’m not sure what went wrong. I’m sure it will still taste delicious, but I’m disappointed that it didn’t work.
Beth Lee
Hi Sarah - thanks for letting me know your experience. I have a few questions. What kind of apricots did you use? what kind of sugar did you use? regular granulated or organic or ??; was it boiling at medium? Also because my recipe is low sugar and I don't use pectin, it won't set up like a traditional jam into a very firm finish. But it should set up to a nice spreadable thick texture. My husband grew up on traditional firm jams and always wants me to add pectin but I like the more "natural" finish. For example it works beautifully running it through my apricot ice cream! Also, often jam sets up more when it cools. Do let me know if it tastes good regardless of the texture (it will!) and whether it set up any more for you. I can say that jam making is a science and an art. And sometimes the fruit can be the variable, among other things. I hope you enjoy what you ended up with. I'm a huge fan of compote so if that is the final set for yours, enjoy it!
Emily
I just made a triple batch, assuming it was as good as it sounded...it was better than it sounded. I ate the remaining ounce (or so) that wouldn't fit in a jar with a spoon. I can only imagine it will get better as it sits. YUM Thanks for sharing!
Beth Lee
You made my day. I get requests for this jam. The apricots I source are certainly part of the great flavor but I like the subtlety of the thyme, vanilla and lemon. So glad you love it and I really do appreciate you taking the time to pop by and tell me! I await my apricots any day and plan to make a giant batch with a friend in the copper pot I bought last year on my birthday trip!
Amy Roeder
Can this jam be made using a copper pot?
Beth Lee
Yes! Just made a big batch in my new (antique) copper jam pot and it came out great!
Amy Roeder
Thank you Beth!! Love your recipes, enjoy your Sunday!
Eric F
The sugar, lemon, thyme and vanilla transformed my small bunch of late, late summer apricots from bland (almost inedible) to delicious and complex. I’m wowed. Thank you for the revelation!
Beth Lee
Isn't it amazing? I generally use fabulous apricots but I, like you, am always amazed how some flavor additions and heat can transform even mediocre ingredients. I find that to be the case with off-season tomatoes for making roasted tomato sauce. Might be even better with great tomatoes, but still so good with less stellar ones too! Thanks for stopping by and sharing your experience! Now I might open a jar of my summer jam for some breakfast toast!
Laurae
Can I make these preserves using canned apricots? thanks.
Beth Lee
Hmmmm. I think you can definitely make jam from canned apricots. I just haven't tested this recipe with canned apricots. And I've never made preserves with canned fruit so I'm not sure about the sugar, liquid and pectin level. Perhaps use the flavoring from this recipe but see if you can find a jam recipe online that starts with canned apricots. Let me know if you want me to help you figure out a method to try! Good luck.
Tatiana
I think reconstituting dried would yield a more intense flavor— especially if you used California Blenheims!
Beth Lee
Yes - good point - I have also seen recipes where you can make jam from dried fruit and the flavor will definitely be stronger. Great idea Tatiana. Thanks!
Denyse
I've never attempted jam before (really not much of a baker/cook - lol) but the recipe looks like I should be able to handle it. How long can it be stored? In a pantry? In the fridge?
Beth Lee
Hi Denyse! Yes you can do it! If you go through the canning process (boiling the jars in hot water) then you can store it in the pantry. Otherwise, refrigerate them and they'll last for 2-4 weeks or freeze them and they'll last for months. If you freeze, remember to leave some headspace (about 1/2 inch in the jar) because things expand when you freeze them. Let me know if you have any other questions!
Tatiana
Love your lower sugar jam! I did stick with just sugar and the lemon juice/rind as I just like to focus on pure, tree-ripened Blenheims. We are fortunate to have a big old tree that in good years has given as much as 200 lbs of fruit—but only because we guard it to keep the squirrels off, allowing the apricots to drop when they are ready. We dry most of them, but the jam is a delight.
Beth Lee
Oh this is wonderful to hear. I just visited a friend who has a tree bursting but not quite ripe, in her backyard. You are so lucky! I am glad you like the jam and I don't blame you for just letting the fruit shine. I often do that as well especially when it's the height of delicious summer fruit. Thanks for taking the time to comment - I love connecting with other fruit and food lovers! Enjoy every one of those apricots!
Rachel Michelberg
I'm the friend with the tree - harvesting today and the apricots are bubbling on the stove as I type. Can't wait to taste this recipe - the addition of vanilla and thyme is certainly new for me. Great to have an expert cook as a friend!
Beth Lee
Hope you are enjoying the results! I plan to make a big batch tomorrow!
Lynne Schauder
You r a sweetheart for sharing your recipe. I made a 2 lb batch yesterday (yielded 1 jar) for a friend, I tasted and loved it! So went back to the produce store today and bought 4 more lbs to make 2 jars for me. Thank u so much!
Beth Lee
Not much better than apricot jam - so glad you are making more and enjoying it!
Pearl
Hi Beth,
I was wondering where you get your Blenheims? My long-time source, Wolfe Ranch in Brentwood, stopped growing them about 2 years ago. I usually bought 40-60 lbs; I need a new source to get my fix!
Happy Summer and canning!
Beth Lee
Have you tried Frog Hollow Farm? I get mine at Andy's Orchard in Morgan Hill. I know it's a trek for you but you would love his fruit so much. You can call and reserve a lug or more of whatever you want. I just reserved Blenheims and Bonny Royals. All of his stone fruit is outstanding. Not cheap but worth every penny.
Pearl Chow
Thanks for those two leads, Beth! I'll check them out.
Pearl
Hi Beth,
Thought I would update you on our Blenheim apricot search. We ended up driving thru Hollister on our way back from San Luis Obispo and spied a small sign along Fairview Rd near Hwy 156 directing us to a small, but wonderful U-Pick Blenheim apricot orchard. Our family of 5 picked 70 lbs in 45 minutes. The price was right too, $2/lb. I hope it's okay if I leave the owner's name and contact info. He doesn't advertise and he was bemoaning the fact that so many of his apricots went to waste because he couldn't keep up with the harvest. His name is David Ressai, 650.580.6580, 520 Mt. Diablo Ln, Hollister, CA. He loves sharing his knowledge about growing and drying apricots. I'm thrilled to have a backup now if our tree ever wimps out on us again!
Beth Lee
This is so great to know! Thanks so much for sharing. So glad you found a source - I'd love to help him not waste his apricots!
Rosemary
I came to your site for Gregory's Strawberry and now I need apricots to make your apricot jam!! I know both are delish!
Beth Lee
If I could only have two jams for the rest of my life - it would be apricot and Gregory's!
Mary
Can dried organic apricots be used? I don't have access to the ones you recommend.
Thanks!!
Mary
Beth Lee
Hi Mary - Yes you can make jam with dried apricots but I've never done it! My guess is that you would use a similar approach - macerating the apricots to soften them up and then boiling with water/lemon/sugar. Just not sure of the exact proportions and timing. Either use a recipe you find online (I see one from the BBC and several others) or try it in a small batch - don't think you can go too far wrong boiling fruit - worst case you end up with some stewed fruit you can eat with yogurt or on its own.
Sandi
This homemade jam is the bomb!! Everyone loved it with breakfast this morning!
Beth Lee
Yay - I could eat it every single day!
Cheryl | Pook’s Pantry
What a delicious recipe! I’ve never made apricot jam before, but it’s definitely going to happen again!
Beth Lee
Welcome to the apricot club - it's a lifetime membership :-).
Laura
I will take a jar of apricot jam over regular strawberry any day of the week. This recipe is da bomb!
Beth Lee
Something about the sweet but tangy/tart flavor of apricots that just can't be beat!