Apricot Jam

Apricot jam with ginger is a bright, lightly spiced preserve made by boiling to a rolling stage, then simmering until thick and glossy. Grated fresh ginger and lemon zest add warm depth while the cold-plate set test ensures a proper jam gel.

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Prep Time 45

Cook Time 25

Total Time 1 10

Course: Snack

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

Apricot jam

4 cup apricots, pitted and chopped Fresh fruit yields the best flavor and texture.
3 cup granulated sugar Helps the jam reach a set and keeps it preserved.
3 tbsp fresh lemon juice Adds brightness and supports gelling with the sugar.
1 tsp lemon zest Use only the yellow part; avoid bitter white pith.
0.25 tsp cinnamon
1 tsp fresh ginger, grated Grate finely so it blends through the jam.
0.25 tsp salt Use a small pinch to balance sweetness.

Equipment

1 Dutch oven

Method

Rest and start the jam

Combine the chopped apricots, granulated sugar, lemon juice, and lemon zest in a heavy pot, then rest 30 min.
Stir in the grated ginger, then bring the mixture to a rolling boil while stirring.

Simmer until thick

Reduce to a simmer and cook 20-30 min, stirring often, until thick enough to coat a spoon.

Jar and set

Test set by dropping a small spoonful onto a cold plate; if it wrinkles when nudged, it’s ready.
Ladle into sterilized jars.
Process jars 10 min in a water bath, or refrigerate for up to 3 weeks.

Notes

Pro tip: for the cleanest set, use a cold plate and check early—jam thickens a bit as it cools. Refrigerate jars up to 3 weeks; freezing is not recommended for best texture. For a lighter profile, you can reduce sugar slightly, but the jam may set softer and won’t be shelf-stable.