Dried Apricot ‘Jam’

pennybenjaminBreakfasts, Nourish, Sauces, Dressings and Condiments, Snacks13 Comments

dried apricot jam

What do you do when life gives you loads (as in several kilograms) of dried apricots? Well, amongst other things, I made dried Apricot Jam! I use parentheses for ‘jam’ because it’s really just dried apricots that have been boiled in some water with some lemon juice then blended… but hey!

Most of the jams you find in supermarkets and even homemade/artisanal jams are LOADED with added sugar (even if it comes from a natural source like honey or maple syrup). I understand the sugar acts as a preservative but I always find them so ridiculously sweet when I taste them. Hence the minimal ingredients in this Dried Apricot Jam – the apricots are sweet enough!

If you like this, then also check out my recipe for Sugar-free Strawberry Jam 🙂

Recipe Type: GF, DF, RSF, V, Paleo

Makes ~ 1 C
Time 20 min

dried apricot jam


  • 1 C organic dried apricots, chopped (organic dried apricots will be brown in colour as there is no preservatives added to them to keep them orange.
  • juice of 1/2 a lemon
  • 1 cup water


  1. Place all ingredients in a small pot and bring to a simmer while stirring.
  2. Turn the heat down and allow to simmer on low heat for 10-15mins without the lid, stirring every few minutes.
  3. Test the texture of the chopped apricots every few minutes until they’re soft.
  4. Remove from heat. Use an immersion blender to blend the apricots together, leaving some chunky bits still.
  5. Pour into a sterilised glass jar, secure the lid and allow to cool on the bench before storing in the fridge.

13 Comments on “Dried Apricot ‘Jam’”

  1. I totally agree that most commercial and home made jams use tons of sugar. Because of this I don’t buy commercial jams anymore and instead try to make my own using no sugar or only minimal honey or maple syrup.
    I also add some chia seeds to jams to make them firmer depending on the type of fruits.

  2. Thank you for this amazing recipe!

    Used this recipe to make homemade duck-sauce, and it came out great!

    After cooking the dried apricots with the above recipe and blending them with my immersion blender, I added some finely minced onion, crushed garlic, crushed ginger, rice vinegar, tamari, pink salt, and a pinch of cayenne pepper and black pepper. I didn’t use particular amounts. I started off small, and tasted as I went, until I got the perfect combination.

  3. Love the simplicity of this recipe! I’m fixing it right now! Can I store some leftovers in a glass jar in the freezer? Thanks!

    1. Hi Liz!
      Yes it’s great isn’t it? YOu can absolutely freeze it, however if you use a glass jar then don’t fill it all the way as the jam will expand in the freezer (and potentially crack the glass if it’s too full). Alternatively, you could freeze in a tupperware container then once defrosted transfer to a glass jar 🙂

  4. Love the simplicity of this recipe! And without added sugars, great! I’m making it right now, and wonder if I can freeze this? Thank you!

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