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Apricot Jam

Apricot jam with thyme is cooked in a heavy pot until it reaches a thick, spoon-coating set. After a 30-minute rest for syrupy juices, you simmer to jam thickness and test the set on a cold plate.
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Prep Time 45 minutes
Cook Time 30 minutes
resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Apricot jam base
  • 4 cup fresh apricots, pitted and chopped
  • 3 cup granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp cinnamon
  • 1 tbsp fresh thyme leaves
  • 1 salt Pinch of salt

Equipment

  • 1 Dutch oven

Method
 

Rest the fruit and sugar
  1. Combine chopped apricots, granulated sugar, lemon juice, and lemon zest in a heavy pot, then stir to coat. Rest 30 min so the mixture becomes syrupy.
Boil and simmer to jam thickness
  1. Stir in thyme leaves, then bring the mixture to a rolling boil over medium-high heat while stirring. Maintain a boil briefly so it bubbles throughout.
  2. Reduce the heat and simmer 20-30 min, stirring occasionally, until thick and glossy. Test for set by dropping a small amount onto a cold plate and watching it wrinkle when pushed.
Jar and store
  1. Ladle the hot jam into sterilized jars, leaving appropriate headspace. Process 10 min for shelf stability or refrigerate up to 3 weeks.

Notes

Pro tip: for the set test, use a plate chilled in the freezer—wrinkling on contact is the cue the jam is ready. Store jam in the refrigerator up to 3 weeks; for longer storage, freeze is yes (freeze in containers, leaving room for expansion). If you want a dairy-free upgrade for pairing, spread on toast alongside soft cheese alternatives like cashew spread without changing the jam itself.