Quick Apricot Jam

Apricots are available in buckets (literally) right now in the Okanagan, and I knew I needed an easy and quick way to switch up enjoying them in all their whole-fruit glory. Cue this Quick Apricot Jam recipe, perfect for a small batch to enjoy on your morning toast or homemade pancakes.

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Quick Apricot Jam Fraiche Living

Health Benefits of Apricots

Like most fruits, they are full of vitamins and minerals and make a great addition to a healthy diet. When you are lucky enough to get your hands on fresh apricots, you HAVE to take advantage! They are a great source of vitamin C, vitamin A, fiber and potassium. Apricots are one of the best sources of potassium; in fact a single serving of apricots could provide almost all of a person’s daily needs! Now thats an impressive little stone fruit!

I loveeee the taste of apricots and am super proud of this Fresh Apricot Cream Pie over on Jilly’s blog I did a few years back. If you need an impressive dessert, there you have it!

Quick Apricot Jam Fraiche Living

When is an Apricot Ripe?

Look for fruits that have a deep orange-gold colour rather than a pale orange or yellow colour. They should be firm, with a little softness. If they’re rock hard, they’re not ripe, but if they’re squishy and super soft, they may have gone too far!

How To Make Quick Jam

Although I know how to can, there really is no need to make a huge fuss over special ingredients or equipment here— you can make jam with just your chosen fruit, lemon juice, and sugar right at home. Cooking together in a sauce pan results in a healthy homemade jam (that you know ALL ingredients of) that will make you feel extra accomplished, every time you enjoy on your morning toast.

I also have a great Chia Jam recipe you’ll have to try too!

Quick Apricot Jam on toast Fraiche Living

Quick Apricot Jam

Quick Apricot Jam Fraiche Living

Quick Apricot Jam

Cook Time 30 minutes
Servings 1 cup
Author Fraîche


  • 4 cups of pitted, peeled and diced apricots
  • 1 tablespoon of lemon juice
  • ½ cup of sugar


  1. Cook in a saucepan on simmer for ½ hour. Add to jar once done and cooled and store in fridge for 2-3 weeks. 


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