One Jar of Apricot Easy Jam

Recipe 10 minPreparation Time 10 min (plus several hours resting time)Cooking Time
One Jar of Apricot Easy Jam

One Jar of Apricot Easy Jam

10 minPreparation Time 10 min (plus several hours resting time) Cooking Time

About this Recipe

Making jam doesn’t require a ton of fruit or standing over a stove and constantly checking the temperature. If you have a handful of apricots, a little sugar, and a lemon, you’ve got the makings of casual jam. No canning is necessary, because it’s one jar; maybe it will last you through a baguette and a few bowlfuls of yogurt. This is a low-sugar recipe with no added pectin. Lemon juice — more than a jammer might expect to add — makes it bright and helps it set. The process is easy, but it is a slow method (though with very little active cooking time), bringing out the natural pectin and resulting in a lush, rustic texture. Over the course of a day, you alternately macerate and cook the fruit. Let the fruit macerate with the sugar and lemon juice for a few hours, bring the mixture to a boil, cool, cover, macerate (walk the dog, or read a book); repeat; and repeat.

The Benefits

Apricots are full of flavonoids, which help take care of your blood vessels and have anti-inflammatory properties. The potassium in this stone fruit supports good blood pressure as well as your heart. And with their high water content, apricots help keep you — and your skin — hydrated. Vitamins E and C, both antioxidants, in apricots are also a salve to your skin.


Makes a 1/2-pint (240-ml) jar
  • 2/3 lb (300 g) pitted apricots, torn into large chunks
  • 2 Tbsp (60 g) sugar
  • 2 Tbsp (30 ml) lemon juice


  1. Step 1
    Put the apricots, sugar, and lemon juice in a small nonreactive saucepan. Stir and let macerate, covered, for a few hours. Bring to a boil over high heat. Once the mixture reaches a boil, immediately remove from the heat. Let cool. Cover and let the mixture macerate for a few hours.
  2. Step 2
    Bring to a boil again over high heat; use a wooden spoon to break up the apricots — leave them as chunky as you like. Remove from the heat. Let cool; then cover and let the mixture macerate for a few hours.
  3. Step 3
    Bring to a boil one final time. The texture should be thickened and jammy, likely with small chunks of apricot suspended in an otherwise fairly homogenous texture. Transfer to a sterile jar and cool. Keep it covered in the refrigerator for up to 3 weeks.