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Apricot Amaretto Jam

Prep Time:

30 min

Cook Time:


8 half-pints


About the Recipe


  • 4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)

  • 1/4 cup lemon juice

  • 6-1/4 cups sugar, divided

  • 1 package (1-3/4 ounces) powdered fruit pectin

  • 1/2 teaspoon unsalted butter, optional

  • 1/3 cup amaretto


Step 1

In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute.

Step 2

Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Step 3

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.


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