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Dried Apricot Jam

Rated as 4.56 out of 5 Stars

"Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful."
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1 h 50 m servings 48
Original recipe yields 144 servings (10 cups)


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  1. Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  2. Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  5. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


  • Cook's Note:
  • If you don't have a food processor or a Vitamix blender then you can finely chop the apricots and then soak them for 30 minutes.

Nutrition Facts

Per Serving: 48 calories; 0 12.3 0.1 0 < 1 Full nutrition

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Read all reviews 9
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Way too much sugar. I only added 1/2 cup of Stevie. No pectin so added a 1/2 teaspoon of agar. Simmering under low heat for 15 minutes or until the jam thickens up. Good recipe. We used 500 gram...

MMMMMM Love this. I used 6 Tbls of my homade citrus pectin I canned yesterday and added 1 tsp cinnamon. This will be great holiday food.

Thank goodness I found this recipe as I don't know what I would have done with the organic, unsulfured dried apricots my husband brought home one day. They sounded wonderful, but they tasted ter...

I followed the recipe exactly. It tastes just like dried apricots, so if you like dried apricots, you'll love the jam, too. Like Jessica Paige, I made it solely to use up some unappetizing looki...

Really good jam! I used 2 packets of gelatin.

I make a lot of fruit jams every year and I LOVE dried apricots and apricot jam so I thought I'd see if there was a recipe for Dried Apricot Jam on the Web. Sure enough, here it is on All Recip...

Delicious but we also cut the sugar in half.

To reduce sugar by half go ahead and substitute flavored liquor in place of lemon juice and omit vanilla. I used peach schnapps. You may add more sugar if fruit was tart but keep it at 4 cups ma...

I made this. I got this huge bag of dried Turkish apricots from Amazon because I got tired of buying my jam fro Walmart. Was really impressed. On thing that should be on the recipe is once yo...