Apricot jam


Apricot jam is a classic preparation, usually made in summer, when apricots are in full ripeness and have a very intense flavor.

Apricot jam is easy to prepare and the result will make your eyes shine: you will get a soft and perfectly sweetened jam. It is perfect for a snack or for breakfast, to be spread on the bread with a layer of butter, but it is also perfect to stuff pies, biscuits or cakes with a softer consistency.

Before moving on to our recipe, we specify that the proper name is apricot jam, as the most up-to-date legislation, contained in the Italian Legislative Decree n.50 of 20th February, 2004, clearly defines the definitions and preparations of jam and marmalade, limiting to the latter the use of citrus fruits only. In the Italian language it is very common to mistake the 2 words “jam” and “marmalade” and Italian commonly call marmalade what is actually a jam.

Having made this necessary clarification, let’s move on to the recipe immediately. Let’s prepare it together!



Preparing your apricot jam is very easy. You’ll need:

  • 1 Kg of apricots
  • 300 g of white or brown sugar
  • The juice of half a lemon

We recommend to use intact apricots, without bruises or malformations. Moreover, apricots are naturally rich in pectin: this substance, contained in the peel of the fruit, helps to make the jam thicker. So, you won’t need too much sugar or too much time for your jam to acquire the perfect consistency!



  • Start with the essential step: sterilizing the jars. Immerse them in a pan with cold water together with the caps. Use a kitchen towel to make sure they don’t touch each other and don’t break during boiling. Boil for 35-40 minutes, let cool and then remove them from the water, letting them dry upside down.
  • Meanwhile, wash the apricots and cut them into small pieces.
  • Pour the apricots into a saucepan and add the sugar. Mix well and turn on the heat.
  • Meanwhile, squeeze the juice of half a lemon and add it to the ingredients in the pot. Stir again and cook over low heat for about 1 hour, stirring occasionally.
  • When the mixture begins to thicken, it’s time to test the jam consistency, drop a teaspoon of your preparation on a cold dish and tilt it, if the mixture adheres without slipping away, the consistency is the right one!
  • If you want a smooth jam, but the fruit has not yet melted completely, you can now use a blender to make the mixture homogeneous.
  • Your apricot jam is ready! Transfer it into sterilized glass jars, close them with the lid and let them cool upside down. This procedure will create the vacuum.
  • Once this operation is done, you can make sure that the vacuum has been properly created. Just press on the cap: if you don’t hear the classic clickclack, then you can be sure that all the air has escaped from the jars.


How to preserve apricot jam

To preserve your apricot jam, remember to store it in your pantry or in any case in a cool and dry place. Two further important tips: before opening a new jar, check that it is still vacuum packed; once opened, you can store the jam in the refrigerator for about 5 to 7 days.