Apricot jam in the oven – minimal work, maximum flavor recept

Name: Apricot jam in the oven – minimal work, maximum flavor
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 7
Ingredients: ripe apricots (or peaches); lemon juice; sugar to taste; a little vinegar for wiping the container

Easy to prepare
7 portions
15 minutes

Jan, 17. 12. 2025

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Looking for a reliable way to make homemade apricot jam without constant stirring and the risk of burning? Baking in the oven is brilliantly simple: the fruit caramelizes beautifully, the flavor concentrates, and the kitchen stays clean. This jam is perfect for Linzer cookies, on pancakes, with bread, or in semolina porridge — which is why we make it in larger quantities.

For 7 portions

Ingredients

ripe apricots (or peaches)
lemon juice
sugar to taste
a little vinegar for wiping the container

Preparation procedure

Fruit preparation – wash the apricots, pit them and crush them including the skins. Add a little lemon juice so they don't brown.
Preparing the container – lightly wipe a large pot or deep baking dish with vinegar (helps prevent sticking).
Baking – phase 1 – transfer the fruit to the container and put it in an oven preheated to 220–250 °C. Once the mixture starts to foam, lower the temperature to 200 °C.
Baking – phase 2 – bake for 3–4 hours until thickened. Stir occasionally to prevent the top layer from burning.
Sweetening – when the jam is as thick as you like, stir in sugar to taste (leave in the oven for a few more minutes so the sugar fully dissolves and integrates).
Canning – fill hot jam into sterilized jars, close tightly. You can turn them upside down and let cool under a towel, or briefly re-sterilize.

Number of jars: approx. 5–7 × 300 ml (depending on the juiciness and amount of fruit)

Total time: 4–4.5 hours (15 min preparation • 3.5–4 h baking)

Tips for flavor and consistency

Indicative sugar ratio: 250–400 g per 1 kg of pulp (depending on the sweetness of the fruit).
If you want a firmer jam, bake a little longer; for a smoother consistency, reduce the time.
A tablespoon of vanilla extract or a pinch of ground vanilla added at the end of baking will beautifully enhance the apricot flavor.

Conclusion

Apricot jam baked in the oven is exactly that ‘effortless’ recipe you’ll fall in love with. It highlights the flavor of ripe fruit, won’t burn, and anyone can do it. Make a few jars to keep on hand — in pies, on bread, or in dessert glasses it will disappear faster than you can say ‘one more spoonful’.