Yield: Yields 3 cups.
This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe got me over my chronic fear of jam-making. It always gives great results. I now look forward to both the spring and winter apricot seasons so that I can make my own ultra-tasty apricot jam which tastes like real fruit instead of fruit-flavored sugar.
Very easy and quick to make and very yummy without all the fuss of canning. You can whip a batch up in about 1/2 hour. Will definately make again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.