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Lavender Apricot Jam:
Add 1 tablespoon dried culinary lavender during the last 5 minutes of cooking. Strain if desired.
Honey-Sweetened Apricot Jam:
Replace up to half the sugar with honey. Adjust cooking time as honey can make jam thinner.
Ways to Enjoy Your Jam
On warm toast or buttered croissants – The classic
Swirled into yogurt or oatmeal – A spoonful transforms breakfast
Over ice cream or pound cake – Simple dessert, elevatedSugar
As a filling for thumbprint cookies or linzer tarts – Perfect for holiday baking
Glaze for roasted meats – Apricot jam makes a wonderful glaze for chicken or pork
With cheese – Serve alongside soft goat cheese or sharp cheddar
In salad dressings – Whisk with olive oil and vinegar for a bright vinaigrette
Storage and Shelf Life
Refrigerator:
Once opened, store in the refrigerator for up to 3 months.Honey
Pantry (Canned Jars):
Properly sealed and processed jars can be stored in a cool, dark place for up to 1 year.
Freezer:
Jam freezes beautifully. Leave headspace in jars or use freezer-safe containers. Thaw in refrigerator.
Your Jam Questions, Answered
Can I use less sugar?
Yes, but sugar helps preserve the jam and affects texture. For reduced sugar, you’ll need to refrigerate and use within a few weeks.
My jam didn’t set. What went wrong?
Either not cooked long enough, or the fruit was too ripe (low in natural pectin). You can re-cook it with a little more lemon juice or commercial pectin.Desserts
Can I use frozen apricots?
Absolutely! Thaw them completely and include any juices in the maceration.
Do I need to peel the apricots?
No. The skins are thin and tender and add lovely color and texture.
Why did my jam crystallize?
Either undissolved sugar crystals or cooking at too high a heat. Stirring frequently helps prevent this.
Can I double this recipe?
Yes, but be prepared for longer cooking time. A wider pot helps.