Wash the apricots thoroughly. Cut them in half, remove the pits, and chop into quarters or smaller pieces if desired. Some people prefer chunkier jam; others like it smoother. Your choice.

Step 2: Macerate Overnight

In a large, non-reactive bowl (glass, ceramic, or stainless steel), combine:

  • Apricots

  • Sugar

  • Lemon juice

  • Lemon zest (if using)

Stir gently to coat the fruit. Cover and refrigerate for 8-12 hours or overnight. During this time, the sugar draws out the natural juices from the apricots, creating a syrupy liquid. This step is essential for deep flavor.

Kitchen Utensils & Gadgets

Step 3: Prepare for Canning (If Preserving)

If you plan to can your jam for shelf storage, sterilize your jars and lids now. Place jars in boiling water for 10 minutes. Keep them hot until ready to fill.

Step 4: Cook the Jam

  1. Transfer the apricot mixture to a wide, heavy-bottomed pot (a Dutch oven or preserving pan is ideal). The wide surface area helps liquid evaporate quickly.

  2. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.

  3. Reduce heat to medium and cook, stirring often, for 20-40 minutes, depending on how thick you like your jam.

How to tell when it’s done: