August 22, 2012

Quick Apricot Jam

When we were kids my mom always always ALWAYS bought apricot jam. And as most kids do, we despised apricot jam. We just wanted grape jelly like allllll of our friends. Was that too much to ask, MOM?

And then I grew up and started to like apricot jam until suddenly I grew to loooove it. It’s especially nice when you get those thick bits of apricot in a dollop of jam. I really enjoy that part. As a child? No so much.

So, when I started my preliminary read of the The Sprouted Kitchen Cookbook, the second recipe in the book for Quick Apricot Jam jumped out at me. It was EXACTLY what I wanted/needed. I did not pass go. I did not collect $200. I made that jam RIGHT AWAY and then I ate the whole jar of jam in less than 48 hours.

Quick jams are my favorite because they don’t involve sterilization & canning. I mean…I love that stuff I just don’t always have the time for it. In the end you get a small batch of jam that’s super easy to finish within two weeks. I found every excuse to put  this jam on stuff. But mostly, it was loaded onto a spoon and transported directly into my mouth.

Oh and BTW! If you’re looking for a good cookbook to add to your collection, I highly recommend The Sprouted Kitchen Cookbook. Pre-order it! Put it on your wishlist! Get it for your upcoming birthday, Virgos & Libras! Sara’s eloquent writing is perfectly matched with Hugh’s stunning photography. It’s no wonder they’re married! It’s filled with an assortment of creative/healthy recipes that will help you enjoy a bounty of whole foods & flavors. I have at least 25 little stickies sticking out of the side of the book of recipes to try.  I’m so proud of you Sara & Hugh! You two did such a fantastic job with your first cookbook. It’s a beaut!

And we’re off!

Get some apricots. I’m pretty sure other fruits would work well in this jam too if you can’t find apricots.

Here we have OJ, sugar & apricots. Not pictured? Sea salt. We’ll get to that later.

Half or quarter (if you have some bigger ones!) the apricots.

Toss them in a pot with the fresh orange juice & sugar.

Get the heat going. Look at how glazey it is! Keep tasting it along the way. Add the salt, add more sugar if need be.

And after about 15-20 minutes you have this!

Transfer the jam into a bowl. Let it cool.

Take a taste…wait… take 5.

QUICK! Put it on something. Or…just put it in a jar and eat it with a spoon. No shame.

Here it is paired with some yogurt & killer granola (recipe soon).

I also smeared some on herbed flatbread that I can’t wait to share with you.

Quick Apricot Jam

makes about 2 cups

recipe from The Sprouted Kitchen Cookbook

  • 1 1/2 pounds ripe apricots
  • 2 tablespoons freshly squeezed orange juice
  • 1/3 to 2/3 cup natural cane sugar
  • pinch sea salt

Cut the apricots in half (or in quarters if they’re on the larger side) and discard the pits. You can leave the skin on; it will break down when the apricots are cooked.

In a large, heavy pot over medium-high heat, combine the apricots, orange juice and 1/3 cup sugar and stir. Once the mixture is warmed through and the juices start to release, add the salt and turn the heat up to medium-high. Continue to cook, stirring frequently with a wooden spoon, until the fruit breaks down and resembles a puree, about 15 minutes. Taste for sweetness and add more sugar, if necessary. When the jam reads 190F to 200F on a candy thermometer, remove the jam from the heat and transfer to a bowl to stop the cooking process. Give it a few more stirs to release the steam and allow it to cool completely. Use at once of transfer the jam to a clean glass jar and keep it in the fridge for up to 2 weeks.


  • Averie @ Averie Cooks

    love apricots! and apricot jam and love the quick homemade version – and I need to get my hands on that cookbook, pronto!

  • Karin - The F Girl

    The children here love dried apricots, it’s their favourite snack. I love the fresh ones so much, utterly delicious. I think this jam could easily turn into a favourite. Thanks for sharing. It looks delicious!

  • Adeline

    Looks like I very much need to get that cookbook – I’m starting to lack shelf space, and time to cook! In an ideal world, I’d quit my job and spend my days cooking and eating, sigh..

    And I love the sound of that apricot jam! Apricots are sadly hard to find here (I grew up with an apricot tree in the garden and they taste like summer more than any other fruit to me) but that should be nicely adaptable to other types of fruit. YUM. Thanks for sharing!

  • Jess

    I love apricot jam. LOVE IT. And I’m on something of an apricot jam quest at the moment. I’ve tried a couple of different recipes, and while they’ve both been very good, I haven’t yet found The One. There are a few things that are different here from the others I’ve tried: orange juice instead of lemon (is the orange flavor strong?); less sugar; cooler cooking temperature. I’m adding this to the roster. Thanks Tracy (and thanks, Sara!).

    • Tracy

      Orange flavor is totally not strong. Very subtle. I think it just helps add sugar to it, in a very natural way. This tastes like 100% apricot.

  • tianna @suffocated bliss

    This would be a great recipe to ween me into the ‘real’ jam making process. Looks delicious.

    – tianna 🙂

  • Marushka

    Did I tell you how I love your blog?
    Well, I love it. very much. Always beautiful pictures and amazing recipes. And I luuurve your sense of humour.
    I’m definitely going to try this recipe – do you think it will work with peaches? (my guess is it should be fine, perhaps they will need to cook a bit longer?)
    Pop over to my blog if you have a chance – would be nice!

    • Tracy

      Oh! Thank you so much for that. I am glad you are here. It should would for peaches but the skins won’t break down as nicely as the apricot skins. I would suggest peeling them before you do it. Good luck!

  • Christina

    I’m not really a fan of apricots. Maybe it’s because I’ve never really had a sweet apricot? They always seem sort of sweetless (totally a word).

  • Jessica @ The Desert Abode

    I felt the same way about apricot jam growing up. Yuck! Now, it’s the best. 🙂

    I might try this with nectarines.

  • sara

    tracy! thank you! I love it in your yogurt bowl. I honestly only used it on toast or in grilled cheese sandwiches, so I much do the breakfast bowl thing. I really appreciate your compliment! Learning experience it was, glad to have it under our belt. You’re the sweetest, thank you!

  • Nicole

    My mom always had raspberry around and she despised anything grape, so I feel you! Quick jams forever! The texture looks perfect.

  • Stephanie

    This looks so completely delicious! I’m tempted to bake some fresh wheat bread this week and make this jam to put on top… oh twist my arm. I’m totally going to do it. And I’ve added this cookbook to my Amazon wish list. Boom boom pow.

  • Leah

    Mmmm even as a kid I loved apricot jam, I think I was the only one!!!

    I cannot wait for this cookbook!! It’s on my Amazon Wishlist and I’m hoping it’ll come for my birthday in November, but I don’t know if I will be abe to wait that long!!

  • Lisa

    i have never been a fan or apricots … possibly because they are not a fruit that we commonly find in hawai’i, but these pictures make it look delicious! i might be willing to try my hand at it if i ever find some good looking fresh apricots in our markets. until then, i might take this quick jam recipe and attempt to use it with papayas. we’ll see if that works …

  • Emily

    Ooo. I LOVE apricots. Love ’em. I think my friend and I are going to do a jam night and make this next week. Hopefully, we can still find apricots at the market.
    Thanks for sharing! Love your snazzy blog and beautiful pictures.

  • Eileen

    Apricot jam is my favorite ever! LOVE. In high school I used to make boxes of yellow cake mix and eat every piece spread with apricot jam. 🙂

  • Kasey

    I have 2 jars of apricot jam sitting in my pantry…which is impressive given that I started with 9! I do love the quick jam approach – more jam for me, less time to prep! I am in love with Sara’s cookbook.

  • Jill

    I guess I can thank my Czech heritage, because I grew up LOVING apricot jam. My Nana would make these little cookies with apricot jam in them that she called Little Cakes. Heaven.

    So for my birthday I decided to make myself a cake with apricot curd, oh and boy howdy was it delicious. Feel free to check it out. http://sincerelyjill.com/2012/8/21/rosemary-apricot-layer-cake

    Love your blog. Sincerely, Jill

  • Stefanie @ Sarcastic Cooking

    Hahah! I was the total opposite! When I was younger all I wanted was Strawberry and Apricot jam, I never wanted the ordinary grape. But then again, I really wasn’t an ordinary child. ; ) I definitley am preordering the cookbook! Looks amaze!

  • Jenny

    This apricot jam is so easy! I need to get my hands on some apricots and that cookbook asap! Thanks for sharing.

  • Stephie @ Eat Your Heart Out

    Can’t figure out the canning thing. Too much going on, too much anxiety. Quick jams, though? LOVE them. Also, freezer jams. Only way to go in my house!

  • Alli

    YUM! I gotta make this!!

  • Leah

    I love the idea and simplicity of quick jams and this one looks fantastic! I’m dreaming of it with some coconut ice cream. Or with cheese and crackers. Oh man.

  • Heidi - Apples Under My Bed

    uuuuuuuh yum!! Love this, thanks. I was obsessed with apricot jam as a child! Maybe I was strange 😉
    Heidi xo

  • Weekly Top 10s | 80twenty

    […] I know I already told you about this cookbook, but I’m so excited because it comes out on Aug 28th. You can bet I’ve got mine on pre-order. Here’s a sampling: Toasted millet salad, Greek grilled chicken with tzatziki, & quick apricot jam. […]

  • Kiran @ KiranTarun.com

    That looks absolutely yummy, Tracy 🙂

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    […] Quick Apricot Jam from the Sprouted Kitchen Cookbook, via Shutterbean. […]

  • Jillian

    I just made nectarine jam (and pre-ordered the cookbook on Amazon)!

  • aida mollenkamp

    I hear you on the hatred of apricot jam as a kid — lucky that we both outgrew that b/c it is also one of my favorites now!

  • Mike

    This is one of my favorite recipes from the Sprouted Kitchen cookbook. Though I have to admit yours looks much more fancy than mine.

  • Sini

    Inspired by this post and recipe I made a quick nectarine jam with a hint of mint and here it comes….Cointreau! I’m enjoying it with yogurt and granola. Heaven.

  • Beth

    Okay, just discovered this recipe and I cannot wait to try it! I have plans to make homemade vanilla ice cream to celebrate the beginning of summer, and this apricot jam will be the perfect topping. Thanks for sharing! Also, I’ve needed that cookbook for awhile now…

  • Spenser Jaimes

    This is so good!!!! Me and my dad made it together with my papa’s apricots he has a tree in his back yard I can’t wait to share it with him thank you so much for the recipe it is so good!!!!!:):):):)

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