20 Delicious Apricot Jam Recipes Sweet and Tangy

Welcome to a world where sweet meets tangy in the most delightful way! Our roundup of 20 Delicious Apricot Jam Recipes is your ticket to transforming simple ingredients into mouthwatering preserves. Whether you’re a seasoned jam maker or trying your hand at it for the first time, these recipes promise to add a burst of flavor to your pantry. Ready to spread the joy? Let’s dive in!

Classic Apricot Jam

Get ready to turn those golden apricots into a jar of sunshine with this no-fail jam recipe. Bold flavors, simple steps, and that homemade touch—let’s jam!

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped
• 1 1/2 cups granulated sugar, for that perfect sweetness
• 1/4 cup fresh lemon juice, to brighten the flavors
• 1 tsp pure vanilla extract, for a warm depth

Instructions

1. In a large, heavy-bottomed pot, combine the chopped apricots, sugar, and lemon juice. Stir to coat the apricots evenly.
2. Let the mixture sit for 30 minutes to macerate, drawing out the apricots’ natural juices.
3. Place the pot over medium heat. Bring to a simmer, stirring occasionally to prevent sticking.
4. Once simmering, reduce heat to low. Cook for 40-50 minutes, stirring frequently, until the jam thickens and reaches 220°F on a candy thermometer.
5. Remove from heat. Stir in the vanilla extract for an aromatic finish.
6. While still hot, carefully ladle the jam into sterilized jars, leaving 1/4 inch headspace. Seal tightly.

Cool this apricot jam reveals a luscious, spreadable texture with a balance of sweet and tart. Slather it on toast, swirl into yogurt, or gift it in cute jars—it’s pure gold.

Spiced Apricot Jam

Let’s dive into making Spiced Apricot Jam—a sweet, tangy spread with a kick that’ll elevate your breakfast game instantly.

Ingredients

• 2 lbs ripe apricots, pitted and chopped
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves

Instructions

1. In a large pot, combine chopped apricots, granulated sugar, and fresh lemon juice. Let sit for 30 minutes to macerate.
2. Place the pot over medium heat. Stir in ground cinnamon, cardamom, and cloves until well mixed.
3. Bring the mixture to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
4. Test the jam’s consistency by placing a small amount on a chilled plate. If it gels, it’s ready. If not, simmer for an additional 10 minutes.
5. Remove from heat and let cool slightly. Pour into sterilized jars, leaving 1/4 inch headspace. Seal tightly.

Rich with warmth from the spices, this jam boasts a velvety texture and a balance of sweet and tart. Try it swirled into yogurt or as a glaze for grilled chicken.

Apricot and Vanilla Bean Jam

Snag the sweetest summer vibes with this Apricot and Vanilla Bean Jam—**bold flavors**, **minimal fuss**, and **maximum spreadability**.

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 tbsp fresh lemon juice
• 1/2 cup water

Instructions

1. **Combine** apricots, sugar, vanilla bean seeds, lemon juice, and water in a large, heavy-bottomed pot over medium heat.
2. **Stir** constantly until the sugar dissolves completely, about 5 minutes.
3. **Increase** heat to medium-high and bring the mixture to a rolling boil. **Tip**: Use a wooden spoon to prevent sticking and ensure even cooking.
4. **Reduce** heat to medium-low and simmer, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer, about 20-25 minutes. **Tip**: Skim off any foam that forms on the surface for a clearer jam.
5. **Test** the jam’s consistency by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. **Tip**: If not, continue cooking and retest every 5 minutes.
6. **Remove** from heat and let cool slightly before transferring to sterilized jars.

**Heavenly** with its velvety texture and bursts of apricot sweetness, this jam is a game-changer on toast, swirled into yogurt, or as a glaze for grilled meats.

Apricot and Ginger Jam

Transform your breakfast game with this **Apricot and Ginger Jam**—bold flavors, zero fuss. **T**his jam blends sweet, tangy apricots with a spicy ginger kick, perfect for toast, yogurt, or spooning straight from the jar.

Ingredients

• 2 lbs ripe apricots, pitted and chopped
• 1 cup granulated sugar
• 1 tbsp freshly grated ginger
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla extract, pure

Instructions

1. **Combine** apricots, sugar, ginger, and lemon juice in a large, heavy-bottomed pot over medium heat.
2. **Stir** constantly for 5 minutes until the sugar dissolves and the mixture starts to bubble.
3. **Reduce** heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking. *Tip: For a smoother jam, use a potato masher to break down the apricots halfway through.*
4. **Add** vanilla extract and continue to simmer for another 10 minutes until the jam thickens. *Tip: Test the jam’s readiness by placing a small amount on a chilled plate—if it gels, it’s done.*
5. **Remove** from heat and let cool for 5 minutes before transferring to sterilized jars. *Tip: For an extra ginger punch, add an additional teaspoon of grated ginger before cooling.*

**E**xpect a chunky, vibrant jam with a perfect balance of sweetness and spice. Try it swirled into oatmeal or as a glaze for grilled chicken—versatility is its middle name.

Apricot and Cardamom Jam

Spread sunshine on your toast with this **Apricot and Cardamom Jam**—your breakfast game just leveled up. **Sweet, tangy apricots** meet **warm, aromatic cardamom** in a jam that’s anything but basic.

Ingredients

• 2 lbs **ripe, juicy apricots**, pitted and chopped
• 1 1/2 cups **granulated sugar**, for that perfect sweetness
• 1 tbsp **fresh lemon juice**, to brighten the flavors
• 1 tsp **ground cardamom**, for a hint of spice
• 1/2 cup **water**, to get the consistency just right

Instructions

1. **Combine** apricots, sugar, lemon juice, cardamom, and water in a **large, heavy-bottomed pot** over medium heat.
2. **Stir** constantly until the sugar dissolves completely, about 5 minutes. *Tip: A wooden spoon prevents scratching your pot.*
3. **Increase** heat to medium-high and bring the mixture to a boil. *Tip: Watch for bubbles forming around the edges first.*
4. **Reduce** heat to low and simmer, stirring occasionally, until the jam thickens, about 20 minutes. *Tip: Test the jam’s readiness by placing a small amount on a cold plate; if it gels, it’s done.*
5. **Remove** from heat and let cool slightly before transferring to jars.

**Buttery** toast? Yes. **Creamy yogurt**? Absolutely. This jam’s **velvety texture** and **bold flavor** make it a versatile star in your kitchen. Try swirling it into oatmeal for a morning twist.

Apricot and Orange Jam

Elevate your breakfast game with this **Apricot and Orange Jam**—bursting with sunny flavors and just the right amount of sweetness. Perfect for slathering on toast or swirling into yogurt.

Ingredients

• 2 cups fresh, ripe apricots, pitted and chopped
• 1 cup freshly squeezed orange juice, strained
• 1 cup granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp pure vanilla extract

Instructions

1. In a large, heavy-bottomed pot, combine the chopped apricots, orange juice, and sugar. Stir well to mix.
2. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, stirring frequently, until the apricots break down and the mixture thickens.
4. Add the lemon juice and vanilla extract, stirring to incorporate. Simmer for an additional 5 minutes to meld the flavors.
5. To test the jam’s consistency, place a small amount on a chilled plate. If it gels and doesn’t run, it’s ready. If not, simmer for a few more minutes and test again.
6. Remove the pot from the heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly while still warm.

Fresh out of the pot, this jam is a vibrant blend of tart and sweet with a lusciously thick texture. Try it as a glaze for grilled chicken or dolloped over vanilla ice cream for a surprising twist.

Apricot and Raspberry Jam

Overripe apricots and raspberries? Transform them into a vibrant jam that’s bursting with summer flavors. No fancy skills needed—just follow these steps.

Ingredients

• 2 cups chopped, ripe apricots (skin on for texture)
• 1 cup fresh raspberries (bright and tangy)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 1 tbsp lemon juice (freshly squeezed, for a zesty kick)
• 1/2 tsp vanilla extract (pure, for depth)

Instructions

1. Combine apricots, raspberries, sugar, and lemon juice in a heavy-bottomed pot over medium heat. Stir until sugar dissolves.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Use a potato masher to gently crush the fruit for a chunkier texture, or blend briefly with an immersion blender for smoother jam.
4. Add vanilla extract in the last 5 minutes of cooking to infuse the jam with aromatic warmth.
5. Test the jam’s readiness by placing a small amount on a chilled plate. If it wrinkles when pushed, it’s done.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while hot to preserve freshness.

Keep it chunky for toast or smooth for drizzling over ice cream. Either way, this jam’s sweet-tart balance and velvety texture will steal the show.

Apricot and Peach Jam

Dive into summer with this **Apricot and Peach Jam**—your toast’s new best friend. Bold flavors, minimal fuss, and all the vibes.

Ingredients

• 2 cups ripe apricots, pitted and chopped (look for fragrant, slightly soft ones)
• 2 cups ripe peaches, peeled and chopped (juicy and sweet)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/2 tsp vanilla extract (pure, for depth)

Instructions

1. **Combine** apricots, peaches, sugar, and lemon juice in a large, heavy-bottomed pot over medium heat.
2. **Stir** constantly until the sugar dissolves completely, about 5 minutes—no graininess left.
3. **Increase** heat to medium-high and bring to a rolling boil. Watch for bubbles that don’t settle when stirred.
4. **Reduce** heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: Skim off any foam for a clearer jam.
5. **Test** for doneness by placing a small amount on a chilled plate. If it gels, it’s ready. If not, cook 5 more minutes and retest.
6. **Remove** from heat and stir in vanilla extract for that extra flavor kick.
7. **Pour** into sterilized jars, leaving 1/4-inch headspace, and seal tightly. Tip: Process in a water bath for 10 minutes if storing long-term.

Amazingly versatile, this jam balances sweet and tart with a luscious, spreadable texture. Slather it on biscuits, swirl into yogurt, or gift it—because homemade is always better.

Apricot and Almond Jam

Zesty and vibrant, this Apricot and Almond Jam transforms your breakfast toast into a gourmet experience. Packed with sunny flavors, it’s a spoonful of summer any day of the year.

Ingredients

• 2 cups ripe, fragrant apricots, pitted and chopped
• 1 cup granulated sugar, for a sweet glaze
• 1/2 cup slivered almonds, toasted to golden perfection
• 1 tbsp fresh lemon juice, for a bright tang
• 1/2 tsp pure vanilla extract, for aromatic depth

Instructions

1. In a heavy-bottomed saucepan, combine the chopped apricots, sugar, and lemon juice. Stir over medium heat until the sugar dissolves completely.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally, until the apricots break down and the mixture thickens.
3. Add the toasted slivered almonds and vanilla extract to the saucepan. Stir well to incorporate, cooking for an additional 5 minutes to meld the flavors.
4. Test the jam’s consistency by placing a small amount on a chilled plate. If it gels slightly when cooled, it’s ready. If not, simmer for a few more minutes.
5. Remove from heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator.

Perfectly balanced between sweet and tart, this jam boasts a chunky texture with crunchy almond bits. Spread it on warm croissants or swirl into yogurt for a decadent treat.

Apricot and Lavender Jam

Capture the essence of summer with this Apricot and Lavender Jam—**bold flavors**, **minimal effort**, and **maximum wow factor**. **Whip up** a batch and watch it disappear faster than you can say ‘breakfast upgrade’.

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped
• 1 1/2 cups granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp culinary lavender buds
• 1/2 cup water

Instructions

1. Combine apricots, sugar, lemon juice, and water in a large, heavy-bottomed pot over medium heat. Tip: Use a wooden spoon to gently stir and prevent sticking.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally. Tip: Skim off any foam that forms on the surface for a clearer jam.
3. Add lavender buds and continue to simmer for another 10 minutes, until the jam thickens. Tip: To test if it’s ready, place a small amount on a cold plate; if it wrinkles when pushed, it’s set.
4. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Seal tightly and let cool completely.

Nothing beats the velvety texture and floral aroma of this jam. **Slather** it on toast, **swirl** into yogurt, or **gift** it in cute jars—every spoonful is a little luxury.

Apricot and Rosemary Jam

Perfect for spooning over toast or swirling into yogurt, this Apricot and Rosemary Jam blends sweet, tangy fruit with earthy herbs for a next-level condiment.

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped
• 1 cup granulated sugar
• 1 tbsp fresh rosemary, finely minced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla extract, pure

Instructions

1. Combine apricots, sugar, and rosemary in a large, heavy-bottomed pot over medium heat. Stir until sugar begins to dissolve, about 5 minutes.
2. Increase heat to medium-high and bring mixture to a boil, stirring frequently to prevent sticking. Tip: Use a wooden spoon for gentle stirring that won’t crush the fruit.
3. Once boiling, reduce heat to maintain a simmer. Add lemon juice and vanilla extract, stirring to incorporate. Simmer for 20-25 minutes, until jam thickens and reaches 220°F on a candy thermometer. Tip: For a smoother jam, use an immersion blender briefly before the final simmer.
4. Remove from heat and let cool slightly. Pour into sterilized jars, leaving 1/4 inch headspace. Seal tightly. Tip: For added flavor, let the jam sit overnight before serving to allow the rosemary to infuse fully.

Oozing with chunks of soft apricot and flecks of rosemary, this jam strikes a perfect balance between sweet and herbaceous. Try it layered in a parfait or as a glaze for grilled chicken to surprise your taste buds.

Apricot and Thyme Jam

Whip up this Apricot and Thyme Jam to transform your breakfast from meh to wow. It’s sweet, herby, and ridiculously easy to make.

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped
• 1 cup granulated sugar, for a sweet balance
• 2 tbsp fresh thyme leaves, for a fragrant kick
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 cup water, to get the jam started

Instructions

1. Combine apricots, sugar, thyme, lemon juice, and water in a large, heavy-bottomed pot over medium heat.
2. Stir occasionally until the sugar dissolves completely, about 5 minutes. Tip: Use a wooden spoon to prevent scratching your pot.
3. Increase heat to medium-high and bring to a boil. Then, reduce to a simmer, stirring frequently to prevent sticking.
4. Cook until the jam thickens and reaches 220°F on a candy thermometer, about 20-25 minutes. Tip: Place a small plate in the freezer to test the jam’s set; if it wrinkles when pushed, it’s ready.
5. Remove from heat and let cool slightly. Skim off any foam with a spoon for a clearer jam. Tip: For smoother jam, blend half of it and mix back in.
6. Pour into sterilized jars, leaving 1/4 inch headspace, and seal tightly.

Glossy and vibrant, this jam strikes a perfect balance between sweet apricots and earthy thyme. Slather it on toast, swirl into yogurt, or gift it to someone special.

Apricot and Cinnamon Jam

Perfectly sweet with a spicy kick, this apricot and cinnamon jam transforms your breakfast toast into a gourmet experience. Packed with flavor, it’s a simple way to elevate your morning routine.

Ingredients

• 2 lbs ripe apricots, pitted and chopped
• 1 cup granulated sugar, for a sweet balance
• 1 tbsp fresh lemon juice, to brighten flavors
• 1 tsp ground cinnamon, for warmth
• 1/2 cup water, to smooth the texture

Instructions

1. In a large saucepan, combine the chopped apricots, sugar, lemon juice, cinnamon, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low. Let the jam cook for 45 minutes, stirring every 10 minutes. The jam should thicken and the apricots will break down.
4. For a smoother jam, use an immersion blender to puree the mixture to your desired consistency. Tip: For chunkier jam, skip this step.
5. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. Tip: If it’s too runny, cook for an additional 5-10 minutes.
6. Remove from heat and let cool for 10 minutes before transferring to sterilized jars. Tip: For longer shelf life, seal the jars while the jam is still hot.

Delightfully thick with a velvety texture, this jam boasts a perfect harmony of sweet apricots and spicy cinnamon. Spread it on warm biscuits or swirl into yogurt for a decadent treat.

Apricot and Clove Jam

Make your mornings unforgettable with this Apricot and Clove Jam—**bold flavors** meet **simple prep** for a spread that’s anything but basic.

Ingredients

• 2 cups ripe, fragrant apricots, pitted and chopped
• 1 cup granulated sugar, for a sweet yet balanced taste
• 1 tbsp fresh lemon juice, to brighten the flavors
• 1/2 tsp ground cloves, for a warm, spicy kick
• 1/2 cup water, to help dissolve the sugar

Instructions

1. In a **heavy-bottomed saucepan**, combine the chopped apricots, sugar, lemon juice, cloves, and water. Stir gently to mix.
2. Place the saucepan over **medium heat** and bring the mixture to a **rolling boil**, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to **low** and let the mixture simmer for **20 minutes**, stirring every 5 minutes to ensure even cooking.
4. After 20 minutes, check the jam’s consistency by placing a small amount on a cold plate. If it gels, it’s ready. If not, simmer for an additional **5 minutes** and test again.
5. Remove the saucepan from the heat and let the jam cool for **10 minutes** before transferring to a clean, sterilized jar.

Rich with the **sunny sweetness of apricots** and the **deep warmth of cloves**, this jam is a knockout on toast, swirled into yogurt, or as a glaze for roasted meats. The texture? **Smooth with just the right amount of chunkiness**—perfect for those who love a bit of bite in their spreads.

Apricot and Nutmeg Jam

Snag the last of summer’s sun-ripened apricots and transform them into a velvety, spiced jam that’ll have your morning toast begging for mercy. This isn’t just any jam—it’s a jar of golden, nutmeg-kissed bliss.

Ingredients

• 2 lbs ripe apricots, pitted and roughly chopped (look for fragrant, slightly soft fruit)
• 1 1/2 cups granulated sugar (for that perfect sweet-tart balance)
• 1/4 cup fresh lemon juice (bright and zesty, none of that bottled stuff)
• 1 tsp freshly grated nutmeg (warm and aromatic, grate it yourself)
• 1/2 tsp unsalted butter (to reduce foam, use the good stuff)

Instructions

1. Prep your apricots by washing, pitting, and chopping them into small pieces—no need to peel, the skin adds texture.
2. Combine apricots, sugar, and lemon juice in a heavy-bottomed pot. Let sit for 1 hour to macerate, stirring occasionally to dissolve the sugar.
3. Heat the mixture over medium-high until it reaches 220°F on a candy thermometer, stirring frequently to prevent sticking. Tip: A rolling boil is your cue it’s almost ready.
4. Skim off any foam with a spoon, then stir in nutmeg and butter for a smooth finish. Tip: The butter cuts the foam and adds a silky sheen.
5. Test the jam’s set by placing a small amount on a chilled plate—if it wrinkles when pushed, it’s done. Tip: No thermometer? This is your foolproof method.
6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace, and seal tightly.

Melt into the luscious texture and warm spice of this jam—it’s a hug in a jar. Slather it on buttermilk biscuits or swirl into yogurt for a breakfast upgrade that’s anything but basic.

Apricot and Honey Jam

Transform your morning toast with this Apricot and Honey Jam—bursting with sunny flavors and just the right amount of sweetness.

Ingredients

• 2 cups ripe, fragrant apricots, pitted and chopped
• 1 cup golden, floral honey
• 1 tbsp freshly squeezed lemon juice, bright and tangy
• 1/2 tsp pure vanilla extract, warm and aromatic

Instructions

1. Combine chopped apricots, honey, and lemon juice in a heavy-bottomed saucepan over medium heat.
2. Stir constantly until the mixture begins to bubble, about 5 minutes—this prevents sticking and ensures even cooking.
3. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the apricots break down and the mixture thickens.
4. Remove from heat and stir in vanilla extract for a depth of flavor that elevates the jam.
5. Let the jam cool slightly before transferring to a clean jar, leaving space at the top for expansion if freezing.

Makes about 1.5 cups of jam with a luscious, spreadable texture and a perfect balance of tart and sweet. Try swirling it into yogurt or pairing with sharp cheeses for an unexpected twist.

Apricot and Lemon Jam

Zesty and bright, this apricot and lemon jam is your summer spread reimagined. **Whip it up** in no time and **slather it** on everything from toast to tacos.

Ingredients

• 2 cups ripe, fragrant apricots, pitted and chopped
• 1 cup granulated sugar, for that perfect sweetness
• 1/4 cup fresh lemon juice, squeezed from vibrant, juicy lemons
• 1 tbsp lemon zest, finely grated for a punchy tang
• 1/2 tsp pure vanilla extract, for a hint of warmth

Instructions

1. **Combine** apricots, sugar, lemon juice, and lemon zest in a heavy-bottomed saucepan over medium heat. **Stir** until sugar dissolves, about 5 minutes.
2. **Increase** heat to medium-high and **bring** to a boil. **Cook**, stirring frequently, until mixture thickens, about 20 minutes. Tip: Use a wooden spoon to prevent sticking and ensure even cooking.
3. **Remove** from heat and **stir** in vanilla extract. Let cool slightly. Tip: For a smoother jam, blend half the mixture with an immersion blender.
4. **Pour** jam into sterilized jars, leaving 1/4 inch headspace. **Seal** and **cool** to room temperature. Tip: Check the seal by pressing the center of the lid; it should not pop back.

Rich with chunks of apricot and a lemony zing, this jam is a **textural dream**. **Drizzle** it over vanilla ice cream or **mix** into yogurt for a breakfast upgrade.

Apricot and Lime Jam

Hit your taste buds with this zesty Apricot and Lime Jam—**bold flavors** and **vibrant colors** make it a standout. Perfect for spooning over toast or swirling into yogurt, it’s a **must-try** for fruit lovers.

Ingredients

• 2 cups **ripe apricots**, pitted and chopped
• 1 cup **granulated sugar**, for a sweet balance
• 2 tbsp **fresh lime juice**, for a tangy kick
• 1 tbsp **lime zest**, finely grated
• 1/2 tsp **pure vanilla extract**, for depth

Instructions

1. **Combine** apricots, sugar, lime juice, and zest in a **heavy-bottomed pot** over medium heat.
2. **Stir constantly** until the sugar dissolves completely, about 5 minutes.
3. **Increase heat** to medium-high and bring to a **rolling boil**, then reduce to a simmer.
4. **Skim off** any foam that forms on the surface with a spoon for a clearer jam.
5. **Cook** until the mixture thickens and reaches 220°F on a candy thermometer, about 20 minutes.
6. **Remove** from heat and stir in vanilla extract for a fragrant finish.
7. **Let cool** slightly before transferring to sterilized jars, leaving 1/4-inch headspace.

Dive into this jam’s **luscious texture** and **bright, tangy-sweet flavor**. Try it as a glaze for grilled chicken or a sweet layer in a cake for a **surprising twist**.

Apricot and Mint Jam

Raid your pantry for this Apricot and Mint Jam—it’s a sweet, tangy spread with a refreshing kick that’ll upgrade your breakfast game overnight.

Ingredients

• 2 cups ripe apricots, pitted and roughly chopped
• 1 cup granulated sugar, for a glossy finish
• 1/4 cup fresh mint leaves, finely chopped for a bright aroma
• 1 tbsp lemon juice, freshly squeezed to balance sweetness
• 1/2 tsp pure vanilla extract, for depth

Instructions

1. Combine apricots, sugar, and lemon juice in a medium saucepan over medium heat. Stir until sugar dissolves, about 5 minutes.
2. Bring mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Add chopped mint and vanilla extract. Cook for another 5 minutes, allowing flavors to meld.
4. Test jam consistency by placing a small amount on a chilled plate. If it gels, it’s ready. If not, cook for 5 more minutes and test again.
5. Remove from heat and let cool slightly. Pour into sterilized jars, leaving 1/4-inch headspace. Seal tightly.

Enjoy this jam’s velvety texture and vibrant flavor swirled into yogurt or slathered on warm, buttery toast. Each bite bursts with summer sweetness, perfectly balanced by mint’s cool freshness.

Apricot and Basil Jam

Yield to the sweet and savory symphony of apricot and basil jam—a jar of summer you’ll want to slather on everything.

Ingredients

• 2 cups ripe apricots, pitted and chopped
• 1 cup granulated sugar, for a glossy finish
• 1/4 cup fresh basil leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla extract, for depth

Instructions

1. Combine apricots and sugar in a heavy-bottomed pot. Let sit for 1 hour to draw out juices.
2. Place the pot over medium heat. Stir until sugar dissolves completely, about 5 minutes.
3. Add lemon juice and vanilla extract. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring occasionally to prevent sticking.
4. Skim off any foam that forms on the surface for a clearer jam.
5. Add chopped basil in the last 5 minutes of cooking to infuse flavor without losing brightness.
6. Test jam consistency by placing a spoonful on a chilled plate. If it gels, it’s ready. If not, cook for another 5 minutes and test again.
7. Remove from heat. Let cool slightly before ladling into sterilized jars. Seal tightly.

Glide a knife through this jam to reveal its chunky yet spreadable texture. The apricot’s natural tartness dances with basil’s peppery notes, making it a killer companion to sharp cheeses or morning toast.

Conclusion

These 20 Delicious Apricot Jam Recipes offer a sweet and tangy twist to your pantry staples, perfect for home cooks looking to explore new flavors. Whether you’re a jam-making novice or a seasoned pro, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty treats too.

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