I’m sharing my Dried Apricot Preserves Recipe, a pantry-friendly way to turn dried apricots into thick, tart, sweet jam perfect for toast, English muffins, scones, or thumbprint cookies.

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I never thought dried apricots could make something this bright. Thick, tart, and sweet, this Dried Apricot Jam stops me cold on a sleepy morning, makes me reach for an English muffin even when I’m late.

I keep a jar for sneaky baking, it’s a staple when I’m riffing on thumbprint cookies. In my kitchen the idea of Jam From Dried Apricots sounds almost wrong, but it turns into pure treasure; a few spoonfuls of fresh lemon juice lifts the flavor so it sings.

If you like Dried Fruit Jam Recipes you’ll want to taste this, trust me, it’s weirdly addicting.

Ingredients

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Dried apricots: high in fiber, vitamin A, natural sugars, adds tangy sweetness and body.
Sugar: pure carbohydrate, makes jam sweet, use less if you dont want overly sweet.
Lemon juice: provides acidity, balances sweetness, boosts shelf life a bit and flavor.
Salt: tiny pinch amps flavor, reduces cloying sweetness and rounds fruit taste.
Butter optional: cuts foaming while cooking and makes texture silkier, subtle richness.
Vanilla: adds warm aroma, masks harsh edges, tiny amount goes a long way.
Water: rehydrates fruit for cooking, helps dissolve sugar and make jam spreadable.

Ingredient Quantities

1 lb (450 g) dried apricots, roughly chopped

3 cups (720 ml) water

2 cups (400 g) granulated sugar

3 tbsp fresh lemon juice (about 1 lemon)

pinch of fine salt

1/2 tsp unsalted butter (optional)

1 tsp vanilla extract (optional)

How to Make this

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1. Roughly chop 1 lb (450 g) dried apricots and put them in a medium heavy-bottomed saucepan with 3 cups (720 ml) water; you can let them soak 30 minutes to rehydrate faster, or skip the soak and just cook them longer.

2. Bring to a boil, then lower the heat and simmer 12 to 15 minutes until the apricots are very soft and plump; a heavy pan helps prevent scorching.

3. Mash the fruit with a potato masher or pulse briefly with an immersion blender for a smoother jam, leaving some chunks if you like texture.

4. Stir in 2 cups (400 g) granulated sugar, 3 tablespoons fresh lemon juice, and a pinch of fine salt; heat until the sugar fully dissolves.

5. Turn up to a steady simmer and cook, stirring often, about 15 to 25 minutes until thickened and glossy; scrape the bottom so nothing sticks, and add 1/2 teaspoon unsalted butter if you want less foam.

6. To test the set, chill a small plate in the freezer before you start; drop a teaspoon of hot jam on the plate and wait 30 seconds—if it wrinkles when you push it with your finger it’s ready.

7. Remove from heat and stir in 1 teaspoon vanilla extract if using; skim off any remaining foam, taste and tweak lemon or sugar if needed.

8. Ladle the hot jam into clean, hot jars leaving about 1/4 inch headspace, wipe rims, seal and let cool at room temperature; store in the fridge for up to 2 to 3 weeks or freeze for longer.

Equipment Needed

1. Medium heavy-bottomed saucepan (3 to 4 qt)
2. Potato masher or immersion blender (your choice)
3. Wooden spoon or heatproof spatula for stirring, scraping the bottom
4. Measuring cups and spoons
5. Sharp knife and cutting board for chopping apricots
6. Ladle plus a wide-mouth funnel for filling jars
7. Clean canning jars with lids, plus jar lifter or tongs for hot jars
8. Small plate chilled in the freezer to test the jam set

FAQ

Q: Can I make this jam with fresh apricots instead of dried? A: Yes, you can, but youll need less water and a shorter simmer. Use about 2.5 to 3 lbs fresh apricots for the same yield, chop them, skip the long rehydration step, and cook until the mixture thickens. Taste and add lemon juice as needed.

Q: Do I need to add commercial pectin for the jam to set? A: Not usually. Dried apricots have enough natural pectin for a soft to medium set when cooked down with sugar and lemon. If you want a very firm jelly, you can add powdered pectin, following the package directions for the fruit amount.

Q: Can I reduce the sugar or use honey or a sugar substitute? A: You can lower the sugar a bit, but less sugar gives a looser set and can shorten shelf life. Honey or sugar substitutes change texture and preservation, they usually dont gel like sugar. If reducing sugar a lot, store in the fridge or freeze instead of canning.

Q: How do I get a smooth jam instead of chunky bits? A: For smooth jam, blend briefly with an immersion blender while still hot, or pulse in a food processor before cooking. Be careful blending hot jam, let it cool slightly and cover the blender lid with a towel to avoid splashes.

Q: Why add a bit of butter and when should I add vanilla? A: A teaspoon of butter helps cut and reduce surface foam while cooking, but it is optional. Add vanilla at the very end off the heat for a warm, rounded flavor because prolonged cooking will dull it.

Q: How should I store the jam and how long will it keep? A: In the fridge, opened or fresh jars last about 2 to 3 weeks. Freeze for up to 6 months. For pantry storage, process jars in a boiling water bath for 10 minutes (adjust for altitude) to make them shelf stable for up to a year.

Dried Apricot Jam Recipe Substitutions and Variations

Dried apricots: swap for dried peaches, nectarines or prunes 1:1 for a similar texture and sweetness; or use fresh apricots (about 2 1/2 to 3 lb, chopped) but expect a looser, fresher jam and a longer cook to concentrate the fruit.
Water: replace with apple juice or light orange juice, same amount, for extra fruit flavor; weak black tea works too if you want a deeper note.
Granulated sugar: use raw cane or turbinado sugar at equal weight; if using liquid sweeteners like honey or maple syrup, start with 3/4 cup per 1 cup sugar and taste, but know the jam may be softer and less shelf stable.
Fresh lemon juice: bottled lemon juice can be used 1:1; for acidity without extra liquid use 1/4 to 1/2 tsp citric acid dissolved in the cooking liquid, or in a pinch 1 tbsp apple cider vinegar though the flavor will be different.

Pro Tips

1) Soak or skip, your call. If you want faster, pour boiling water over the chopped fruit and let it sit 20 to 30 minutes, it plumps up and cooks quicker. If you skip the soak you just need to simmer longer. For chunkier jam mash by hand, for silky smooth push it through a fine sieve or blend briefly.

2) Don’t let it scorch. Use a heavy pan, keep the heat moderate and stir, scrape the bottom often so bits dont stick. A candy thermometer to 220°F takes the guesswork out of the set, otherwise use a chilled plate and the wrinkle test. A tiny pat of butter will cut foaming and make your surface look nicer.

3) Balance sweetness with acid, not more sugar. Add lemon juice slowly and taste as you go, you can always add more but you cant take it away. If it ends up too sweet a splash of vinegar or an extra teaspoon of lemon brightens things without changing the jam too much. Want less sugar long term? Reduce sugar a bit but cook longer to concentrate, and plan to refrigerate or freeze since low sugar shortens shelf life.

4) Finish and store smart. Warm your jars so the hot jam wont crack them, hot-fill leaving about 1/4 inch headspace, wipe rims clean and seal. Label with the date. Store in the fridge for a couple weeks or freeze for months. If you want shelf-stable jars follow a trusted boiling-water bath canning guide exactly, dont guess.

Dried Apricot Jam Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Dried Apricot Preserves Recipe, a pantry-friendly way to turn dried apricots into thick, tart, sweet jam perfect for toast, English muffins, scones, or thumbprint cookies.

Servings

servings

Calories

226

kcal

Equipment: 1. Medium heavy-bottomed saucepan (3 to 4 qt)
2. Potato masher or immersion blender (your choice)
3. Wooden spoon or heatproof spatula for stirring, scraping the bottom
4. Measuring cups and spoons
5. Sharp knife and cutting board for chopping apricots
6. Ladle plus a wide-mouth funnel for filling jars
7. Clean canning jars with lids, plus jar lifter or tongs for hot jars
8. Small plate chilled in the freezer to test the jam set

Ingredients

1 lb (450 g) dried apricots, roughly chopped
3 cups (720 ml) water
2 cups (400 g) granulated sugar
3 tbsp fresh lemon juice (about 1 lemon)
pinch of fine salt
1/2 tsp unsalted butter (optional)
1 tsp vanilla extract (optional)

Directions

Roughly chop 1 lb (450 g) dried apricots and put them in a medium heavy-bottomed saucepan with 3 cups (720 ml) water; you can let them soak 30 minutes to rehydrate faster, or skip the soak and just cook them longer.
Bring to a boil, then lower the heat and simmer 12 to 15 minutes until the apricots are very soft and plump; a heavy pan helps prevent scorching.
Mash the fruit with a potato masher or pulse briefly with an immersion blender for a smoother jam, leaving some chunks if you like texture.
Stir in 2 cups (400 g) granulated sugar, 3 tablespoons fresh lemon juice, and a pinch of fine salt; heat until the sugar fully dissolves.
Turn up to a steady simmer and cook, stirring often, about 15 to 25 minutes until thickened and glossy; scrape the bottom so nothing sticks, and add 1/2 teaspoon unsalted butter if you want less foam.
To test the set, chill a small plate in the freezer before you start; drop a teaspoon of hot jam on the plate and wait 30 seconds—if it wrinkles when you push it with your finger it's ready.
Remove from heat and stir in 1 teaspoon vanilla extract if using; skim off any remaining foam, taste and tweak lemon or sugar if needed.
Ladle the hot jam into clean, hot jars leaving about 1/4 inch headspace, wipe rims, seal and let cool at room temperature; store in the fridge for up to 2 to 3 weeks or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.