Apricot Preserves - Small Batch Recipe (2024)

Apricot Preserves are easy to make and capture the magic of summer fruit. The thyme and vanilla add a subtle layer of flavor to enhance the fantastic apricot goodness. Freeze a jar for a rainy day!

You might also enjoy this apricot jam chicken recipe or apricot ice cream recipe.

For ease of browsing, here are all of my jam recipes in one place.

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Why you'll love this recipe!

Because opening a jar of this jam when only apples are in season is just a happy thing! Apricot preserves have become a must-have in our house. Once you taste the flavor of good summer apricots, like Blenheims, cooked into preserves, you'll never want to eat store bought again.

The first time I tasted the beauty of Blenheim and Bonny Royal apricots, I was at a stone fruit tasting at a local farm called Andy's Orchard. It was a life-changing event for me and I realized not all stone fruit is created equal.

Of course, I bought more fruit than we could eat or bake, so my friend taught me how to can jam (so much easier than I thought). But if you don't want to can the jam, this small batch recipe is for you. Just refrigerate and freeze any extra jars for later use.

Ingredients you'll need

The most important ingredient in these preserves are the apricots you choose to use. More on that below.

• Apricots: I am lucky to have access to Blenheim or Bonny Royal apricots. If you can find them, please buy them. But if not, use the freshest apricots you can find. Taste them for sweetness and flavor and adjust the ingredients accordingly. Apricots not very sweet? Add a bit more sugar, vanilla, or thyme to enhance the flavor of the apricots.
• Lemon Juice and Zest: I have meyer lemons but any lemon will work. If it is not organic, check for a wax coating and clean well before zesting.
• Thyme: I use fresh thyme and let it macerate in the fruit before it cooks. If you don't have fresh thyme, I would probably not use any.
• Vanilla: If you have a fresh vanilla pod, by all means use it but a good liquid vanilla is just fine.

How to make this recipe

Sometimes when I make jam, I throw all the ingredients into a pot and go. Sometimes I macerate the fruit overnight or for several hours. For example, I "pre-soak" my strawberry raspberry jam made with rosé wine. And I like to macerate these apricot preserves. Macerating with sugar draws out the juices, creating a syrup and also allows flavor additions like thyme to permeate the syrup and fruit. It also accelerates the time it takes to cook down the fruit. Here's how to make these preserves step-by-step.

1. Combine the apricots, sugar, lemon juice and zest and thyme in a large bowl, mix well and let it sit for a few hours or overnight. This is called macerating and will draw out the juices and create a syrup.

2. After it has macerated (sat in its juices), put it all in a heavy-bottomed pot and bring it up to a boil on medium heat.

3. Maintain a vigorous boil and stir frequently. You will see foam forming at the top. I skim this off into a small bowl. Don't discard it! Save it for your morning toast or mix it into some yogurt or top your ice cream. It's delicious!

4. After 10 or 15 minutes, the fruit will break down, get glossy and begin leaving residue on the side of the pot.

5.This is what my preserves look like when they are ready to go in jars. But you can also keep a little plate in the freezer and when you think the jam is ready, pull the frozen plate out, put a dab of jam on it and put it back in the freezer for 1 minute. If it wrinkles when you push it, it’s ready. If it just falls back on itself, you need to keep boiling.

6. When the jam is ready, stir in the vanilla. Ladle into clean jars, let it cool down and then refrigerate or freeze. Remember if freezing, leave about a ½ inch of headspace at the top of the jar. Even if you are not a canner, the funnel for filling up canning jars works great for putting the preserves into storage jars.

Check out my apricot preserves web story for a quick visual guide on making this recipe.

Expert tips and FAQs

1. Buy the best apricots you can find. Check the farmers' markets and small farm stands. Don't be afraid to ask if they'll sell you a larger quantity of firsts or seconds for a discounted price per pound. But the preserves will be delicious no matter which apricots you use.
2. If you like a more firm texture for your jam or preserves and usually use pectin, feel free to do so.
3. Vanilla and thyme are lovely additions but just delicious apricots, sugar and lemon juice and zest will yield a wonderful result too!
4. I have canned this jam and I've also just stored it in the refrigerator or freezer. If you have the equipment to can and make a big enough batch, it is wonderful to open a jar of this in the cold of winter. But the refrigerator/freezer approach is absolutely fine too.

What to serve with apricot preserves

Any of my challah recipes will taste delicious with these preserves: my challah rolls, Lonni's challah or my citrus challah.

Cheese blintzes

Mini cheesecakes

Cheesecake bars

Apricot jam chicken

Other jam recipes on OMG! Yummy

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