Homemade apricot jam without preservatives – preserve the summer all year round

Homemade apricot jam without preservatives – preserve the summer all year round recept

Name: Homemade apricot jam without preservatives – preserve the summer all year round
Prep time: 125 min
Cook time: 125 min
Total time: 125 min
Yield: 5
Ingredients: 2 500 g fresh apricots (pitted); 1 800 g granulated sugar; Juice of ½ to 1 lemon (depending on taste and the apricots' acidity)

Easy to prepare
5 portions
125 minutes

Jan, 19. 12. 2025

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Imagine the scent of ripe apricots spreading through the kitchen when you open a jar of jam. This homemade apricot jam is simple – it requires only three basic ingredients – and yet preserves the pure taste of summer without unnecessary preservatives. It’s great on buttered bread, in yogurt, as a filling for buns, or to enhance favorite desserts.

For 5 portions

Ingredients

2 500 g fresh apricots (pitted)
1 800 g granulated sugar
Juice of ½ to 1 lemon (depending on taste and the apricots’ acidity)

Preparation procedure

Preparing the apricots Wash the apricots, halve them and remove the pits. Cut into smaller pieces so they cook down faster.
Blending the pulp Place the apricots in a blender and blend into a purée. If the mixture is too thick, add a tablespoon of water.
Cooking the jam Transfer the purée to a large pot. Add the sugar and mix well. Heat over medium flame and bring to a gentle boil. Cook uncovered for 45–50 min, stirring regularly to prevent the jam from burning.
Thickening and flavoring Towards the end of cooking, stir in the lemon juice, which not only adds flavor but also helps with preservation. Check the set: a drop on a plate should run slowly.
Sterilizing jars Place the jars and lids in an oven preheated to 100 °C for 20 minutes. Place them on a clean cloth.
Filling and sealing Pour the hot jam up to the rim of the sterilized jars. Seal immediately and turn upside down for 5 minutes.
Storage Once cooled, store in a dark, cool place. After opening, keep refrigerated.

Total preparation time

Preparing the apricots (washing, pitting, cutting): 15 min
Cooking the jam: 50 min
Sterilizing jars and filling: 20 min
Total: ~1 h 25 min

Number of servings

Yields approximately 4–5 jars (500 ml) of apricot jam.

Conclusion

Homemade apricot jam is an easy way to preserve the most beautiful taste of summer. Without unnecessary chemical additives you get a pure, fragrant marmalade that will delight family and friends. Try stirring it into oatmeal, roasted beet soup or on pancakes – you’ll appreciate your summer reserves with every bite.

Tip: Allow for 350 g of sugar per 1 kg of apricots; for less sweet fruit choose up to 400 g/kg.