Remember those lazy summer days, sunshine streaming in, and the sweet smell of fresh apricots? There’s something truly magical about turning those juicy gems into a beautiful jar of jam. And let me tell you, adding a touch of honey to classic apricot jam? It takes it to a whole new level of cozy, sweet deliciousness! This recipe is so wonderfully easy, you’ll be whipping up batches all season long.
Making homemade jam might sound intimidating, but I promise you, this Apricot Jam with Honey recipe is incredibly forgiving and comes together quicker than you think. It’s perfect for beginner canners or anyone just wanting to capture that taste of summer in a jar. Spread it on toast, biscuits, or enjoy it straight from the spoon – I won’t judge!
Why You’ll Love Apricot Jam with Honey
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients for this sunny jam is simple. You only need a few things to create this liquid gold!
- 4 cups fresh apricots, pitted and chopped: Look for ripe but not mushy apricots. Give them a good wash, cut them in half, pop out the pit, and then roughly chop them up. Don’t worry about getting the pieces perfectly uniform – they’ll break down as they cook.
- 1 cup raw honey: This is where the magic happens! The honey adds a lovely floral note and a different kind of sweetness compared to just sugar. Use a good quality honey you love.
- 1 cup granulated sugar: Sugar isn’t just for sweetness here; it also helps the jam set and acts as a preservative. It works beautifully with the honey.
- 2 tablespoons freshly squeezed lemon juice: Lemon juice brightens the flavor of the apricots and also helps the jam set. Don’t skip this!
How to Make Apricot Jam with Honey
Ready to make some sunshine in a jar? Follow these simple steps, and you’ll have gorgeous jam in no time.
- Prep your fruit: First things first, give those lovely apricots a good wash under cool water. Cut them in half right along the natural seam, twist to separate the halves, and remove the pit. Once they’re pitted, give them a rough chop into smaller pieces.
- Combine ingredients: Grab a large, heavy-bottomed pot or Dutch oven. Toss in your chopped apricots, the glorious raw honey, the granulated sugar, and the fresh lemon juice. Give everything a good stir with a wooden spoon or spatula until the apricots are nicely coated in the sweet mixture.
- Start cooking: Place the pot over medium heat. Stir occasionally as the sugar dissolves and the apricots start to release their juices. You want to bring the mixture to a gentle boil – not a rapid, rolling boil, but a nice, steady simmer.
- Simmer and thicken: Once you hit that gentle boil, reduce the heat to low. The mixture should maintain a simmer. Now, let it cook for about 20 to 30 minutes. Stir occasionally to prevent sticking, especially as it thickens. You’ll notice the apricots softening and breaking down, and the liquid reducing. The jam is ready when it looks thick enough to coat the back of a spoon and holds its shape a little when you drizzle it.
- Jar it up: This step is important! Carefully pour the hot jam into sterilized jars. You can sterilize jars by running them through a hot dishwasher cycle or boiling them for 10 minutes. Fill the jars almost to the top, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth, place the lids on, and screw the bands on finger-tight. As the jam cools, a seal will form, creating a vacuum. You’ll hear those satisfying “pop” sounds! Let the jars cool completely at room temperature.
Substitutions & Additions
Want to play around with the recipe? Go for it! Homemade jam is a great place to get creative.
- Different Honey: Try different varieties of honey for subtle flavor changes. A light acacia honey will be different from a robust wildflower honey.
- Spices: A tiny pinch of cinnamon, a couple of star anise pods (remove before jarring!), or a scraped vanilla bean added during the simmer can give your jam an extra layer of warmth and complexity.
- Less Sugar/Honey: While the sugar/honey content helps with setting and preservation, you can experiment with slightly less, but be aware the texture and shelf life might be affected. Using a little pectin could help if you reduce the sugar significantly.
- Other Fruits: This basic method works well for other fruits too! Peaches or plums would be delicious using a similar ratio.
Tips for Success
Even though this recipe is straightforward, here are a couple of tips I’ve picked up along the way to help you make the best jam ever!
- Use Ripe Fruit: Make sure your apricots are ripe for the best flavor and natural sweetness, but not so overripe they’re mushy.
- Don’t Rush the Simmer: The thickening happens during the simmering time. Be patient and let it cook until it reaches your desired consistency. The jam will thicken more as it cools.
- Sterilize Jars: Properly sterilizing your jars and lids is key for shelf-stable jam. If you plan to eat it within a few weeks and store it in the fridge, clean jars are sufficient, but for longer storage or gifting, sterilize!
- Test for Thickness: If you’re unsure if the jam is thick enough, place a small plate in the freezer before you start cooking. Drop a tiny spoonful of hot jam onto the cold plate, let it sit for 30 seconds, then push it with your finger. If it wrinkles slightly, it’s ready!
How to Store Apricot Jam with Honey
Proper storage means you can enjoy your homemade jam for a long time!
Once the jars are cooled and sealed, they can be stored in a cool, dark place like your pantry for up to a year. If a jar didn’t seal (the lid will be curved upwards instead of flat), or if you open a sealed jar, it needs to be stored in the refrigerator. Refrigerated jam will last for several weeks.
FAQs
Got questions? I’ve got (brief!) answers!
Q: Do I have to use raw honey?
A: No, you can use any kind of liquid honey you like! Raw honey just offers a slightly different flavor profile.
Q: Can I use frozen apricots?
A: Yes, you can! Thaw them first and drain off any excess liquid before measuring and using them in the recipe.
Q: My jam isn’t thickening. What did I do wrong?
A: It likely just needs more time to simmer. Keep cooking it over low heat, stirring often, until it thickens to your liking. Make sure you used fresh lemon juice, as that helps with setting.
Q: Can I make a smaller batch?
A: Absolutely! Just halve or quarter all the ingredients. The cooking time might be a little shorter.
Find more delicious recipes, from savory meals like garlic butter steak bites with creamy parmesan shells to sweet treats perfect with jam like buttery melt-in-mouth biscuits or maybe even spread on a slice of moist cinnamon applesauce bread, over on LanaRecipes.com!
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Homemade Apricot Jam with Honey
Ingredients
Equipment
Method
- Step 1: Prep your fruit: First things first, give those lovely apricots a good wash under cool water. Cut them in half right along the natural seam, twist to separate the halves, and remove the pit. Once they’re pitted, give them a rough chop into smaller pieces.
- Step 2: Combine ingredients: Grab a large, heavy-bottomed pot or Dutch oven. Toss in your chopped apricots, the glorious raw honey, the granulated sugar, and the fresh lemon juice. Give everything a good stir with a wooden spoon or spatula until the apricots are nicely coated in the sweet mixture.
- Step 3: Start cooking: Place the pot over medium heat. Stir occasionally as the sugar dissolves and the apricots start to release their juices. You want to bring the mixture to a gentle boil – not a rapid, rolling boil, but a nice, steady simmer.
- Step 4: Simmer and thicken: Once you hit that gentle boil, reduce the heat to low. The mixture should maintain a simmer. Now, let it cook for about 20 to 30 minutes. Stir occasionally to prevent sticking, especially as it thickens. You’ll notice the apricots softening and breaking down, and the liquid reducing. The jam is ready when it looks thick enough to coat the back of a spoon and holds its shape a little when you drizzle it.
- Step 5: Jar it up: This step is important! Carefully pour the hot jam into sterilized jars. You can sterilize jars by running them through a hot dishwasher cycle or boiling them for 10 minutes. Fill the jars almost to the top, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth, place the lids on, and screw the bands on finger-tight. As the jam cools, a seal will form, creating a vacuum. You’ll hear those satisfying “pop” sounds! Let the jars cool completely at room temperature.