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Dried Apricot Jam

Rated as 4.71 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 7
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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...

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...