Best 2 Apricot Lemon Jam Recipes

Indulge in a delightful culinary journey with our apricot lemon jam recipe, a perfect balance of sweet and tangy flavors. This homemade jam is crafted using fresh apricots, bursting with their natural sweetness, and zesty lemons, adding a refreshing citrus kick. Whether you're spreading it on your morning toast, using it as a glaze for roasted chicken, or stirring it into yogurt for a tangy treat, this versatile jam will elevate any dish with its vibrant flavors. Our recipe is meticulously detailed, ensuring you achieve the perfect consistency and taste. Additionally, we've included alternative recipes for those seeking a unique twist on this classic. Discover our apricot orange marmalade, where the citrusy notes of orange blend harmoniously with the apricots, creating a zesty spread. For those who prefer a touch of spice, our apricot habanero jam offers an exciting combination of sweet, tangy, and slightly spicy flavors. Whichever recipe you choose, you'll be delighted by the vibrant flavors and versatility of our apricot lemon jam and its variations.

Let's cook with our recipes!

APRICOT - LEMON JAM

Apricot - Lemon Jam image

Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

Provided by Susiecat too

Categories Lemon

Time 1h15m

Yield 1 pint, 32 serving(s)

Number Of Ingredients 3

Ingredients

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

Steps:

Don't worry about the skin, which disappears in the course of cooking.
Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
Stir it frequently enough that it doesn't stick to the bottom of the pot.
You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
Wash and can according to canner instructions.
Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

APRICOT LEMON VERBENA JAM

Apricot Lemon Verbena Jam image

If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.

Provided by gartenfee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 12h35m

Yield 4

Number Of Ingredients 4

Ingredients

3 ½ pounds very ripe fresh apricots, pitted and halved
4 ½ cups white sugar
1 cup fresh lemon verbena leaves, washed and patted dry
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

Finely chop apricots.
Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g

Tips for Making the Best Apricot Lemon Jam:

Select ripe, flavorful apricots. The best apricots for jam are ripe and juicy, with a deep orange color. Avoid apricots that are bruised or have blemishes.
Use fresh lemon juice. Fresh lemon juice adds a bright, citrusy flavor to the jam. Avoid using bottled lemon juice, as it can be bitter.
Cook the jam in a large pot. The jam will expand as it cooks, so it's important to use a large pot that can accommodate the volume.
Stir the jam frequently. Stirring the jam frequently will help to prevent it from sticking to the bottom of the pot and burning.
Test the jam for doneness. The jam is done when it reaches a thick, spreadable consistency. To test the jam, place a small amount on a cold plate. If the jam wrinkles when you push your finger through it, it is done.

Conclusion:

Apricot lemon jam is a delicious and versatile condiment that can be enjoyed on toast, scones, pancakes, or yogurt. It can also be used as a filling for pies and tarts. With its bright, citrusy flavor and beautiful orange color, apricot lemon jam is a surefire hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make jam, give this recipe a try!