Apricot Refrigerator Jam

A quick and delicious use for the season’s abundance.

2½ pounds ripe apricots
3¾ C. sugar
juice of 1 lemon

Put a small plate in the freezer for testing the jam later. Peel the apricots and cut into ½-inch pieces. You should have about 6 cups. Put the apricot chunks into a medium, heavy-bottomed nonreactive pot. Stir in the sugar. Bring the apricots and sugar to a boil, lower heat to medium and boil steadily, stirring often, for 20 to 25 minutes, skimming off any foam that rises to the top. As the liquid thickens and the fruit becomes soft and translucent, start testing for consistency by putting a spoonful of jam on the chilled plate to cool down quickly. When the jam is the thickness you want, stir in the lemon juice.

Allow the jam to cool, spoon into a glass containers, and store in the fridge, sealed, for up to six months.


Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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