Apricot Preserves

Apricot Preserves 2Apricots are said to have originated in Armenia. The scientific name for Apricot is Prunus Armeniaca which means ‘Armenian Prune’. So it’s no wonder that my big Armenian husband loves any and everything related to apricots ๐Ÿ™‚

Most store bought apricot jams, jellies and preserves contains loads of refined sugar that really detracts from the taste and the nutrition. Lucky for us, making fresh apricot preserves that are free of refined sugar is a really simple and quick process. You can add raw honey to taste, I’ve used 2 Tablespoons which is on the tart side, so feel free to adjust the sweetness to your taste.

How shall we enjoy our Apricot Preserves? Let me count the ways…

This is a wonderful way to preserve fresh stone fruit that may be at that overly-ripe stage, on the brink of getting moldy. If you have a handful of fruit at that mushy stage then quickly make a batch of these preserves and you’ll get it to last another few weeks! Enjoy ๐Ÿ™‚

Apricot Preserves
A Recipe by Diana Keuilian
5.0 from 4 reviews

Prep time
Cook time
Total time
Serves 12

  • 8 ripe apricots, pitted and quartered
  • 1 Tablespoon lemon juice
  • ½ teaspoon lemon rind
  • 2 Tablespoons raw honey (more to taste)
  • 1 teaspoon powdered gelatin

  1. Wash, pit and quarter the apricots. Place in a small saucepan over medium-low heat for 10 minutes, stirring often. Once the apricots have broken up and are boiling, add the lemon juice, lemon rind and honey. Mix well and continue to boil for 4 minutes.
  2. Carefully sprinkle the gelatin over the top of the boiling apricots, mixing well to break up any clumps. Continue to cook for another 3 minutes after the gelatin has been worked into the preserves then remove from heat. Place in a jar and keep in the fridge. Enjoy!

Calories: 23     Fat: 0 g     Carbohydrates: 6 g     Sugar: 5 g     Sodium: 1 mg     Fiber: 0 g     Protein: 0 g    

Apricot Preserves


  • Pat Lemker June 15, 2015 at 2:51 am

    Hi, Diana!!
    I used to climb our apricot tree as a kid in SoCal and just sit up there picking and eating. Yesterday I tried this recipe and couldn’t believe how simple and tasty it was. I’ve been looking at your recipes for weeks now but just started to try the cooking challenge. Today I took the plunge and rid my fridge and pantry of all the bad stuff. This has left me with lots of space in my cupboards, but without my husband’s favorite, orange marmelad on English muffins. Do you think if I use your basic apricot recipe but use orange “meat” chunks and thinly sliced peel it’ll work? I’m making your bread tomorrow and would love to have the jam he loves to put on it’s toasted goodness!

    I feel so lucky to have found your site. None other compares to your consistent quality of information, links and chat… it really feels like I am sitting in your kitchen, sipping a cup of tea and chatting with you while you tell me about what you’re cooking. Especially taking this big, scary-exciting life-changing step, coming back to reading your recipes is a very comfortable place to be.

    Thank you for your help and keeping up the fantastic work!

    • Diana June 17, 2015 at 1:06 am

      Hi Pat,
      First, thank you so much for your kind feedback โ€“ I appreciate that! Second, for marmalade Iโ€™d take a little different approach. Boil 5 whole oranges in a large pot of water for 10 minutes. Cut the oranges in half, catching all of the juices, and discard the seeds and any tough white pieces. Dice the skins from one or two of the oranges. In a blender, combine the juice, flesh and most of the diced skins. Add raw honey to taste. Blend until smooth, then mix in the reserved skin pieces. Put in a pot and simmer for about 20 minutes until thickened, then sprinkle ยฝ teaspoon of gelatin and mix well. Enjoy!

      • Pat Lemker July 5, 2015 at 3:45 pm

        Thank you, Deb, for a whole new recipe! I made the orange marmalade the same day and waited a few days for it to set up in the refridge. It was still pretty runny, I’m guessing because the oranges I used were huge. I said to myself, “What would Diana do!?” She wouldn’t panic, she’d try to fix it. I just opened the jars your recipe had made and put it all back into a pot, heated it up and added another 1/2 tsp of gelatin to it.. Now it’s just the right consistency and my husband LOVES it! Thank you for providing the recipe and the courage to experiment!

        • Diana July 8, 2015 at 8:28 pm

          Hi Pat- Fantastic, so happy to hear it worked out! Happy Cooking!

  • Harry June 18, 2015 at 12:31 pm

    Hi,Diana. You were right,when I went to the market.I found California Apricots,here in Pennsylvania over ripe and on sale,so I doubled up on my buy and made a double batch.Nice Idea,Thanks

    • Diana June 18, 2015 at 8:31 pm

      Awesome! Enjoy ๐Ÿ™‚

  • Emma June 23, 2015 at 1:54 am

    Hi Diana

    For the apricot preserves recipe is there a way to use dried apricots instead of fresh apricots. If there is how many would I need?


    • Diana June 24, 2015 at 8:10 pm

      Hi Emma- Yes, you could used dried apricots. Soak the dried apricots in boiling water for 30 minutes to hydrate them, then use as you would fresh ones. Happy Cooking!

  • Brenda July 29, 2017 at 3:03 pm

    Perfect simple and delicious. Exactly what I was looking for.

    • Diana July 31, 2017 at 9:37 pm

      Hi Brenda.

      So glad you enjoyed! ๐Ÿ™‚

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