How to make the best Apricot Preserves with only 3 ingredients! The flavor of the apricots plus the lemon juice will leave you begging for more!

You can actually eat these preserves by the spoonful. It is that good! But serve it alongside muffins, pancakes, Easy Crepes, Homemade Waffles, and more.

I’m so thankful for a sweet friend I met at Bible Study who invited me to harvest apricots from her apricot tree. This homemade apricot jam recipe was inspired by the abundance of apricots we had at home from the harvest.

You’ll love how this delicious jam tastes better than storebought. Plus, making and canning fruit preserves is such a fun project to take on!

You’ll Love This 3-Ingredient Recipe!

• Versatile and adaptable: This recipe focuses on using apricots to make preserves, but you can use the same recipe to make preserves or homemade jams from many other fruits. Consider adapting this fruity preserves recipe with other fruits, such as berries, other stone fruits like peaches or plums, or tropical fruits like mango, guava, or pineapple. It’s the best way to make jam!
• Low sugar apricot jam recipe: This recipe gives you the perfect balance of sweet and tangy. It has just the right amount of sugar. You know exactly what goes into it. It doesn’t include any high fructose corn syrup, and there are only 3 simple ingredients!

For more jam recipes, check out this Pineapple Jam and Healthy Strawberry Jam.

Ingredients For Delicious Apricot Preserves

Here are the natural ingredients you need for this homemade apricot preserves recipe. There’s no need for added pectin like in the classic recipe!

1. Apricots: Use a great mix of ripe apricots and not fully ripe apricots for the best flavor. Get the highest quality apricots you can find.
2. Lemon Juice: Lemon juice adds tang and also acts as a natural preservative. I prefer fresh-squeezed lemon juice for the best flavor.
3. Sugar: Granulated sugar or unrefined organic cane sugar would work. It might seem like a lot of sugar but note the sugar also helps to preserve the fruit. Still, this recipe calls for significantly less sugar than most recipes you would find.

Note that the quantities used are different from what is shown in the picture. Check the recipe card below for detailed measurements and instructions.

How To Make Apricot Preserves

Follow these simple steps for making Apricot Preserves or any jam recipe. These steps will yield the best results with natural pectin from fruits.

• Wash fresh apricots. Add 1 part of white vinegar to 3 parts of water, add the apricots, and let them sit for 5 minutes. Then rub the fruits together to remove any dirt on their skin. Remove the fruits from the vinegar water and strain. Then rinse them 2 more times. (No, you won’t taste the vinegar).
• Cut apricots in halves or quarters. After patting the fruits dry with a clean kitchen towel, cut the apricots into halves or into quarters and discard the pits. Apricots are easy to cut, and the pit comes right off. Large pieces of apricot will cook down as the jam cooks.
• Place apricots in a bowl with lemon juice and sugar. Mix to combine.

• Let the fruit sit for a while or cook immediately. The fruit can sit in the lemon and sugar mixture for up to 2 hours or overnight in the fridge. This process of allowing the fruit to sit is called macerating. Macerating draws out their juices and creates a syrup.

• Place the apricot mixture in a pot and cook until jammy. First, bring to a boil on high heat then reduce to medium heat and simmer until done.

• Mash as needed. For chunkier preserves, leave them as is. For a more spreadable texture, mash using a potato masher.

• Keep simmering until done. Simmer on medium heat for about one hour in total.
• Let the preserves cool for a few minutes. This allows the fruit to settle, and also ensures that the preserves won’t be too hot when ladling them into a jar. The preserves should look something like this:

• Place into jars. Place the preserves into mason jars right up to the top of the jar and can them following the jar’s canning instructions. Here is an incredible guide to canning for beginners. If you can them properly (see canning directions below), they will last on the shelf for up to one year!

Quick Canning Guide

Here is a quick guide to canning for beginners so you can easily can this easy apricot jam recipe for a longer shelf life.

• First, wash 5-6 8 oz mason jars and their lids with hot soapy water. Place the clean jars in a large pot with water covering the jars. Bring to a boil on high heat. Boil for 10 minutes.
• Place the lids and their rings in a smaller pot and add water. Bring to a simmer on medium heat. Simmer for 10 minutes.
• Remove both the jars and their lids from the boiling water bath and place them on clean kitchen towels to dry.
• While the jars are still hot, fill them with the apricot preserves. There’s no need to let the hot jam come to room temperature first.
• Cover them with their lids and screw the lids on to ensure they are locked properly.
• Return the filled jars to the large pot where the jars were sterilized. Bring to a boil and boil for 10 minutes.
• Remove the jars from the pot and let them rest on the countertop undisturbed for 12 hours.
• Store them in a cool, dry, and dark place for up to a year!

These preserves also make cool gifts for friends and family!

Once a jar of apricot preserves is opened, store it in the refrigerator.

Various Uses For Apricot Preserves

• These preserves work well as an ingredient in the ever delicious Malva Pudding, for roast pork, chicken, or glazed ham.

• The preserves are also a delicious addition to charcuterie boards! Check out this sweet and salty charcuterie board.

• Add apricot preserves on top of melted Brie cheese to make a quick and tasty appetizer.

Useful Tools

The following tools make the process of making fruit preserves easier:

• 8 oz Canning Jars
• Canning Pot With Rack and Full Canning Set
• Potato Masher

Can You Freeze Apricot Preserves?

Yes, you can store jars of apricot preserves in the freezer for up to one year! After making the preserves and putting in jars, let the jars rest for 24 hours before freezing.

Another way to freeze preserves is to put them in Ziploc freezer bags. Remove the extra air from the bags and freeze for up to a year.

Commonly Asked Questions

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