These stunning apricot preserves are unbelievably easy to make.

small jar of apricot jam with a tiny dark wooden spoon on top. There is a pile of toast and a few whole apricots in the background. this recipe

I’m no stranger to canning. I grew up helping my family process everything from pie filling to preserves. After strawberry jam in the spring and early summer, we finally ended the season with canning salsa in late August.

While I love canning and hate to think of a year without it, it makes my kitchen hot, it’s a lot of work, and it takes lots of TIME. That’s all worth it – but it was 92 degrees at my house today – your girl was not about to can anything.

small jar of apricot jam with a tiny dark wooden spoon on top. There is a pile of toast and a few whole apricots in the background.

But you see, I had these gorgeous little apricots sitting in the fridge, because I have no self control in the grocery store. They were on sale, and I HAD to have them. Just too pretty to leave behind. But I’m the only one in my house that eats them, and I didn’t want them to just rot in the crisper. Do you see where this is going?

You only use the one pot, and let everything gently boil for less than an hour. No peeling, scoring or hot water baths. Just yummy, fast-fixin’ apricot goodness that you can add to just about anything.

Since we aren’t canning them, just keep these apricot preserves in the fridge until they’re used up. You can bet that won’t take long at all, but it’s a good idea to eat them within a month or two.

small jar of apricot jam with a tiny dark wooden spoon on top. There is a pile of toast and a few whole apricots in the background.
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small jar of apricot jam with a tiny dark wooden spoon on top. There is a pile of toast and a few whole apricots in the background.

Apricot Preserves

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  • Author: Megan
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1 pint 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Description

A simple, sweet breakfast staple that is easy to make and even easier to eat.

Ingredients

Units Scale
  • 2 lbs apricots, skin on (roughly chopped)
  • 1 1/2 cups white sugar
  • 1 TB lemon juice (fresh or bottled)

Instructions

  1. Combine all the ingredients in a large saucepan or dutch oven, and bring to a boil over medium heat. Simmer for 25 minutes, stirring frequently.
    As you stir, smash the fruit against the side of the pot gently with the back of your spoon, to encourage the breakdown.
    After 25 minutes, the mixture should be a jam-like consistency. Scoop into clean pint jar and refrigerate for up to 3 months.

Nutrition

  • Serving Size:
  • Calories: 25
  • Sugar: 4.2 g
  • Sodium: 2 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.1 g
  • Fiber: 0.3 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

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