Apricot Jam Recipes

Bronze Post Medal for All Time! 216 Posts
October 30, 2011
Jar of apricot jam and an apricot cut in half on a table.Delicious and beautiful, too. It sounds excessively sweet, but the lemon juice does cut the sweetness. I add less sugar anyway, between 4 and 5 cups. Also, different brands of pectin have different instructions for use. Follow the instructions on your pectin. Very good with the addition of about 1/2 cup of slivered almonds, added just before processing.


  • 1 1/4 cups dried apricots
  • 1 (20 oz.) can crushed pineapple, undrained
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1/2 (6 oz.) pkg. liquid fruit pectin
  • 1/3 cup slivered maraschino cherries, well drained


Combine the apricots with 2 cups water and let stand 4 hours, or overnight (I start with hot water, I think it works better. The apricots seem to rehydrate better, and puff up bigger).

Strain the liquid into a large saucepan. Finely chop the apricots. Add the apricots to the saucepan along with the pineapple, sugar, and lemon juice and bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute stirring constantly; remove from heat and stir in pectin and cherries. Skim off foam. Stir and skim for 5 minutes. Ladle into hot jars leaving 1/4 inch head space. Process for 10 minutes.

Servings: 8 (8 oz.) jars
Prep Time: overnight Minutes
Cooking Time: 10 Minutes

Source: The Sun-Maid Cookbook, 1980

By Free2B from North Royalton, OH


3 More Recipes

Check out these recipes.

June 24, 2013

This is a sugar free apricot jam made with dried apricots, citrus juices and spices, along with Splenda as a sweetener. You can keep it in the fridge or the freezer.


April 2, 2005

No water. Just low heat, simmer (10 minutes) stirring constantly, then add: 6 cup sugar, 1 cup crushed pineapple including juice, 1/2 cup lemon juice or real lemon juice.


July 16, 2007

Boil another 15 minutes. Add 1 large and 1/2 of 1 small package apricot Jello Mix well and seal as for jam. I like apricot flavor Jello the best, but any flavor works equally well.

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