Name: Small Batch Apricot Jam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 32 servings
Cuisine: American
Ingredients: 2 pounds apricots unpeeled; 1 cup granulated sugar; 1 tbsp orange zest; 2 tablespoons fresh orange juice; 1 tbsp vanilla bean paste or vanilla extract

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Small Batch Apricot Jam

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Ingredients

Warning0 allergens identified

Small Batch Apricot Jam

2 pounds apricots unpeeledpitted, and chopped

1 cup granulated sugar

1 tbsp orange zest

2 tablespoons fresh orange juice

1 tbsp vanilla bean paste or vanilla extract

Instructions

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Instructions

Place the apricots, sugar, orange zest and juice in a large pot and bring to a boil, stirring well.

Once boiling, reduce the heat to medium low, stirring occasionally to prevent burning, until the jam has thickened, about 20 minutes. If you’re unsure, run a spoon down the center of pan and if liquid doesn’t fill the middle of the pan, it’s done!

Remove the jam from heat and stir in the vanilla bean paste or vanilla.

Cool completely at room temperature. Once cooled, transfer the jam to an airtight jar or container and store in the refrigerator. Enjoy!

Nutrition

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Tips & Tricks (5)

Choose Firm, Ripe Apricots 🍑
Select apricots that are fragrant and yield slightly to pressure—overripe fruit will break down too quickly and create a runny jam, while underripe ones lack flavor and natural pectin for proper setting.
Macerate Apricots First ⏱️
Mix the chopped apricots with sugar and let sit for 30 minutes before cooking to draw out juices naturally, which reduces cooking time and intensifies flavor without requiring added pectin.
Monitor the Wrinkle Test 🧪
Drop a small spoonful of jam onto a chilled plate and push with your finger—if it wrinkles and doesn't run back together, you've reached the perfect gel stage at around 220°F without overcooking.
Add Vanilla at the End 🌾
Stir in vanilla bean paste or extract in the final minute of cooking to preserve its delicate aromatic compounds, which would otherwise evaporate during prolonged heat exposure.
Use Fresh Orange Juice, Not Bottled 🍊
Freshly squeezed orange juice provides brighter acidity and natural pectin that helps the jam set properly, while bottled juice may contain additives that interfere with gelling and mute the fresh flavor profile.