Apricot Preserves


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!

• apricots, pitted and coarsely chopped • sugar • lemon zest • lemon juice • thyme sprigs • vanilla pod or vanilla extract

Combine the apricots, sugar, lemon juice and zest and thyme in a large bowl, mix well. Let sit for a few hours or overnight. This is called macerating and will draw out the juices and create a syrup.

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.

Maintain a vigorous boil and stir frequently. Foam will form at the top. Skim this off into a small bowl. Save for your morning toast or mix it into yogurt or top your ice cream. It’s delicious!

After 10 or 15 minutes, the fruit will break down, get glossy and begin leaving residue on the side of the pot. Nearly done!

When jam is ready, stir in vanilla. Ladle the preserves into clean jars, let it cool down and then refrigerate or freeze. If freezing, leave about a 1/2 inch of headspace at the top of the jar.

Click on the link below for full recipe details, step-by-step photos and all the tips and tricks you need to succeed.

Light Yellow Arrow

How to use your Apricot Preserves

Apricot Jam Chicken

Mini Cheesecake Bites

Apricot Chocolate Rugelach