Homemade Apricot Ginger Jam

Homemade Apricot Ginger Jam


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This apricot jam is spicy, sweet, and tart, but mostly delicious. If you don’t have pectin, just let the apricots simmer for about an hour, until it has a sticky gel consistency.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

20 servings


  • 1 pound of fresh apricots, pitted and finely chopped
  • 2 cups of white sugar
  • 2 teaspoons crystalized ginger
  • ½ cup of lemon juice
  • 1 package of pectin

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In a large pot over medium heat, add the apricot, white sugar, crystalized ginger, and lemon juice and bring to a boil. Once at a rolling boil, stir in the pectin until dissolved. Remove from heat and skim off any foam with a metal spoon. Pour into an airtight container and refrigerate for up to two months.

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