Spiced Apricot Jam is a great use for apricots. Apricot season is in full swing, and I’m here to tell you: this is exactly the time to make a batch of spiced apricot jam. And let’s bust a myth while we’re at it – the apricot season isn’t as ridiculously short as some people claim. You’ve got until August to enjoy them, which is more than enough time to get creative.
This jam is one of my favorite seasonal treats. It’s bright and tangy with a surprising herbal kick – and I promise, it’s nothing like the jams you’ll find on a supermarket shelf.
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The Bold Flavors: Fresh Za’atar, Sumac & Chili
What makes this jam stand out is a bold mix of fresh za’atar leaves, tangy sumac, and just a pinch of chili flakes. The za’atar adds a green, aromatic freshness, the sumac brings acidity and depth, and the chili – well, it wakes everything up.
The result? A jam that’s intense and layered, with just enough heat to make things interesting. It amplifies the natural sweetness of the apricots without overwhelming it.
Try it with salty cheeses like feta or aged goat cheese, or go wild and pair it with roasted meat – a spoonful on top of grilled chicken or lamb will make your guests ask for the recipe (and the jar).
Choosing the Right Apricots for the Spiced Apricot Jam
When it comes to jam, fruit quality is everything. Look for ripe but still firm apricots – they should be juicy and full of flavor, but not too soft or mushy. That balance gives you the best texture and taste in your finished jam.
Sterilizing Your Jars – Don’t Skip This!
This part is non-negotiable. Sterilizing your jars properly is key to keeping your jam safe and shelf-stable. Here are three easy methods to choose from:
🔸 Oven Method:
Preheat your oven to 150°C (300°F). Place jars and lids on a baking tray and bake for 30-45 minutes. fill the jars with jam while they are still hot, but be carful.
🔸 Boiling Water Method:
Fill a large pot with water and bring it to a boil. Submerge the jars and lids for 10 minutes. Remove carefully with tongs and let dry on a clean towel.
🔸 Alcohol Wipe:
Wipe the inside of the jars and lids with a cloth soaked in at least 70% alcohol. Let air dry. Best for small batches when you’re in a hurry.
Pro tip: Always pour the jam into the jars while it’s still boiling hot, seal them, and flip them upside down. This doesn’t create a vacuum on its own, but the heat helps re-sterilize the lid. Once the jam cools and the air contracts, a vacuum will form naturally.
How to Serve Spiced Apricot Jam?
This jam isn’t just for toast (although it’s amazing on sourdough). Try it as part of a cheese board – it pairs beautifully with salty cheeses like feta, halloumi, or aged goat cheese. You can also brush it over roasted chicken breast or even grilled lamb chops for a sweet-and-savory glaze. I’ve spread it inside a sandwich with roasted turkey and arugula – highly recommended. It works as a topping for savory crackers, swirled into plain yogurt, or even dotted over roasted root vegetables. It’s one of those jars you’ll find yourself reaching for in unexpected ways.
Ingredients
Method
- Pit and roughly chop the apricots.
- Combine the fruit and sugar in a large, tall-sided pot. Let sit for about 15 minutes if you have time – it helps the juices release.
- Bring to a boil over high heat, stirring regularly.
- Add the lemon juice, fresh za’atar, sumac, and chili.
- Continue cooking over high heat for 20–25 minutes, stirring often.
- You’ll know it’s ready when the mixture thickens and drips slowly from a spoon. You can also do the “plate test”: drop a bit on a cold plate, wait 30 seconds, and run your finger through it – if it wrinkles slightly, it’s done.
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