A very simple fruity recipe to prepare: Confiture d'abricots ! Rich in fruit and not too sweet, with delicious pieces of apricots. For even more flavor, I add a vanilla pod, but you can easily prepare it without. A homemade jam to enjoy on your toast, your pancakes, or with a little fromage blanc...
What you'll love about this apricot jam
- flavors : the delicious taste of ripe seasonal apricots, with a hint of vanilla...
- texture : the jam is very easy to spread and contains a few melting pieces of apricots.
- difficulty level : this apricot jam recipe is very easy to prepare. You just need a large saucepan and glass jars with lids to store your jam.
Some details on the choice of ingredients
- apricots : for a good jam you need good fruit, very ripe but arrived at the damaged stage.
- sucre : I use regular powdered sugar (not jam sugar because we don't need extra pectin).
- vanilla : this is my little extra touch for an even rounder and more gourmet side, a vanilla pod from which I collect the grains, and add it to the powdered sugar. You can also directly add vanilla grains sold in stores or simply not put vanilla (this is optional).
How to make apricot jam?
- On dance apricots
- We cut them in four
- We mix them with the sucre and vanilla beans
- We let macerate for several hours
- We do chauffer all in a pan
- On shakes until fully cooked
- We put in jars !
NB: the detailed quantities and the complete recipe are given to you at the bottom of this page.
My advice for making your homemade jam successfully
- avoid reducing the dose of sugar, otherwise your jam may be too runny.
- to know if the cooking of the jam is finished : pour a drop of preparation on a plate taken out of the freezer. If the drop runs slightly then freezes, it's ready! Otherwise, continue cooking a bit.
- if you prefer to have a smooth jam without chunks : a quick blender at the end of cooking and that's it...
How to easily sterilize your jam jars?
If you don't have a sterilizer, you just need a large saucepan. Bring the water to the boil and then carefully place the opened jars with their lids removed. They should be left 10 minutes in boiling water for sterilization to be effective.
How to store your apricot jam?
Once you have opened your jar of apricot jam, I advise you to keep it in the fridge. He can keep himself like this 10 / 15 days.
If you have sterilized your jars before filling them with jam, they can be kept closed for several months like any other jam.
Other recipes to try
If you like homemade jams and coulis, I advise you to take a look at these other recipes from the blog:
If you make this apricot jam, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful jars of homemade jam!
- 700 g very ripe but not damaged apricots (weight without cores)
- 400 g granulated sugar
- 1 vanilla pod optional
- Rinse and dry the apricots. Cut them into quarters (or into 8 if they are really big).
- In a salad bowl, place the chopped apricots and add the powdered sugar. Cut the vanilla pod in half, scrape out the seeds and add them to the sugar, also put the pod to macerate.
- Mix everything to coat well then leave to macerate for 6 to 12 hours at room temperature, stirring a few times. This allows you to extract the juice from the fruits, make them gel more quickly during cooking and have a more intense flavor in your jam.
- Then place everything in a large saucepan, having removed the pod. Heat over high heat to bring the mixture to a boil. The goal is to cook as quickly as possible to keep the color and flavor of the fruit. Mix often with a wooden spoon to prevent it from sticking to the bottom.
- If a scum appears, do not remove it as it will disappear by itself when the jam is ready. The cooking time depends on your fruit.
- Tip: to know if the jam is set, pour a drop of the preparation on a plate taken out of the freezer. Then put the plate vertically: if the drop runs slightly then freezes, it's cooked enough! Otherwise continue cooking a bit.
- Pour the preparation into well-sterilized jam jars in the machine or in boiling water for 10 minutes (jar + lid separate). Close the jars and invert them for 10 minutes. Place right side up until the jam has completely cooled.
To sterilize the jam jars, do it dry in the oven at 150° for 45 minutes and place the lids in a pan of boiling water, it works well.
Hello Dominique, for my part I find that putting everything in a large saucepan for 10 minutes is easier. But everyone has their own good habits for homemade jam! See you soon :)
Very good and not too sweet recipe that I prepared this week. I managed to make 2 jars of jam, thank you very much!
Thank you very much Mapie! I am glad that you like this apricot jam, see you soon for other recipes :)
Hello, I love your recipes! And they always make a splash with guests! ;) Quick question, can we replace the apricots with peaches? Do you recommend the same proportions of sugar, about 50/50?
Hello Romane, thank you for your message! Yes you can make this jam by putting peaches instead of apricots. Your peaches must be ripe but not damaged either. Regarding the sugar, I don't put 50/50 because it would be too sweet. Try to put as for my apricot recipe: 700g of pitted peaches for 400g of caster sugar and you will see if it is to your taste. See you soon :)
Should the pots be filled completely or should there be a space?
Hello Jean, we usually leave a small empty space at the top of the previously sterilized jars :) See you soon
Hello, regarding sterilization, in boiling water for 10 minutes once removed, do we let them dry completely in the open air or do we wipe them? Do we fill them with the jam while it is still hot?
Hello, we don't wipe them, we fill them with hot jam. See you soon :)
Hello to you
Can you replace apricots with clementines?
Your apple jam is excellent and quick to make! Thank you very much.
Hello Geneviève, to answer you, you can try it, it would be a new recipe. So you have to evaluate the amount of sugar and the cooking time on your side. See you soon :)
Hello, I'm not good at baking, even yogurt cake is weak between my fingers!
When I look at your beautiful photos and the recipe, it seems so simple.
At least I would have enjoyed my eyes! Thank you.
Thanks Sofia! Sometimes you just have to go for it! See you soon :)