Homemade Apricot Jam (3 Ways)
A customizable apricot jam recipe with options for classic, sugar-free, and probiotic-rich fermented versions. Sweet, tangy, and packed with real fruit flavor—perfect for toast, yogurt, or gifting.
Ingredients
- 2 pounds fresh apricots ripe but firm
- 2 tablespoons lemon juice
- ¼ cup water adjust as needed
- 1.5 cups sugar for classic version
- 1 cup honey or maple syrup for sugar-free version
- ¼ teaspoon sea salt for fermented version
- 1 tablespoon whey or starter culture for fermented version
- 1 teaspoon vanilla extract optional
- pinch cinnamon optional
Instructions
- Wash, pit, and chop apricots into small pieces.
- In a pot, combine apricots, lemon juice, and water. Simmer over medium heat for 10–15 minutes until soft.
- Mash or blend the fruit to your desired consistency.
- Add sweetener of choice (sugar or honey/maple syrup). Stir to dissolve. For classic: cook 15–20 minutes until thick. For sugar-free: simmer an additional 5 minutes.
- For fermented version: let mixture cool, stir in sea salt and starter culture, and transfer to a clean jar. Let sit at room temp for 2–3 days, then refrigerate.
- Test the set with a cold plate—if jam wrinkles when pushed, it's ready. If not, cook longer.
- Pour hot jam into sterilized jars, seal, and let cool. Fermented jam should be refrigerated after fermentation.
Notes
Store classic and sugar-free versions in sealed jars for up to 1 year. Refrigerate after opening and use within 1 month. Fermented version should be kept in the fridge and used within 2–3 months. Add optional vanilla or cinnamon for flavor variety.
Nutrition
Calories: 80kcalCarbohydrates: 20gSodium: 10mgPotassium: 100mgFiber: 1gSugar: 17gVitamin A: 700IUVitamin C: 5mgCalcium: 5mgIron: 0.3mg
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