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Easy Apricot Jam Recipe
Easy Apricot Jam Recipe photo by Taste of Home

Easy Apricot Jam Recipe

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Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends.—Geri Davis, Prescott, Arizona
TOTAL TIME: Prep: 5 min. Cook: 30 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min. + chilling
MAKES: 32 servings


  • 16 ounces dried apricots
  • 2-1/2 cups orange juice
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Nutritional Facts

2 tablespoons equals 61 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature.
  2. Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 4 cups.
Originally published as Easy Apricot Jam in Country Woman July/August 1994, p35

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