Apricots are available in buckets (literally) right now in the Okanagan, and I knew I needed an easy and quick way to switch up enjoying them in all their whole-fruit glory. Cue this Quick Apricot Jam recipe, perfect for a small batch to enjoy on your morning toast or homemade pancakes.
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Health Benefits of Apricots
Like most fruits, they are full of vitamins and minerals and make a great addition to a healthy diet. When you are lucky enough to get your hands on fresh apricots, you HAVE to take advantage! They are a great source of vitamin C, vitamin A, fiber and potassium. Apricots are one of the best sources of potassium; in fact a single serving of apricots could provide almost all of a person’s daily needs! Now thats an impressive little stone fruit!
I loveeee the taste of apricots and am super proud of this Fresh Apricot Cream Pie over on Jilly’s blog I did a few years back. If you need an impressive dessert, there you have it!
When is an Apricot Ripe?
Look for fruits that have a deep orange-gold colour rather than a pale orange or yellow colour. They should be firm, with a little softness. If they’re rock hard, they’re not ripe, but if they’re squishy and super soft, they may have gone too far!
How To Make Quick Jam
Although I know how to can, there really is no need to make a huge fuss over special ingredients or equipment here— you can make jam with just your chosen fruit, lemon juice, and sugar right at home. Cooking together in a sauce pan results in a healthy homemade jam (that you know ALL ingredients of) that will make you feel extra accomplished, every time you enjoy on your morning toast.
I also have a great Chia Jam recipe you’ll have to try too!
Quick Apricot Jam
Quick Apricot Jam
- 4 cups of pitted, peeled and diced apricots
- 1 tablespoon of lemon juice
- ½ cup of sugar
Cook in a saucepan on simmer for ½ hour. Add to jar once done and cooled and store in fridge for 2-3 weeks.