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.
Notes
Try different varieties of honey for subtle flavor changes. Add a pinch of cinnamon, star anise, or vanilla bean during simmering for extra flavor. You can experiment with slightly less sugar/honey but may need pectin. This method works for other fruits like peaches or plums.
Use ripe but not mushy fruit. Don't rush the simmer – thickening takes time and the jam thickens more as it cools. Properly sterilize jars for shelf-stable jam. Test for thickness by dropping a small spoonful onto a frozen plate; it's ready if it wrinkles slightly after 30 seconds.
Sealed jars can be stored in a cool, dark pantry for up to a year. Unsealed or opened jars must be refrigerated and last for several weeks.