Perfect Apricot Jam

adapted from The Provence Cookbook by Patricia Wells



2 lbs apricots, washed, halved and pitted (reserve the pits)
1 ½ c. sugar
4 8oz. canning jars with lids and rims*


lbs apricots, washed, halved and pitted (reserve the pits)
c. sugar
10-12 8oz. canning jars, with lids and rims*

*Sterilize jars, rims and lids by running them through one full cycle of the dishwasher without dish soap.


1. Using a small hammer, or heavy object, crack 35 pits and remove the kernels. Reserve these kernels and discard all remaining pits.
2. In a large stockpot combine apricots, kernels and sugar. Stir the sugar into the apricots and allow pot to sit at room temperature for 1 hour. Then, cook apricots over medium heat for one hour, stirring constantly. As you stir be sure to scrape the bottom so that the apricots don’t burn. I find it useful to wear a heatproof glove or mitt to protect my hand or arm from any splattering liquid. By the end of the hour the apricots will dissolve into a deep orange colored puree. Transfer hot liquid to a heatproof bowl and allow to sit at room temperature for 24 hours.
3. After 24 hours have passed, reheat the mixture over medium heat until jam is very thick. I found this only takes about 5-10 minutes. Remove the kernels to the best of your ability with a sieve or slotted spoon. Ladle warm mixture into prepared canning jars, leaving ¼ inch headroom at the top of the jar, and close with lids and rims. Seal jars according to manufacturers instructions. (I usually use the jars that are immersed in a hot water bath to be sealed).

Naptime Notes

Naptime Recipe Serving ideas

Despite the stirring, this is a very easy jam recipe. I love how well the kernels imbued the jam with such a delicious almond like flavor. It is simple and delicious.

Naptime Stopwatch

Though the stirring takes an hour, this jam is relatively easy to prepare over the course of a 24-hour period. I did both parts during my daughter’s naptime over two days.

Naptime Reviews

Everyone who has tasted this jam adores it, it is especially good on breakfast breads.

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