Wash the apricots thoroughly under cool water and pat them dry with a towel.

Slice each apricot in half, remove the pit, and cut the fruit into quarters (or smaller chunks if you want a smoother jam).

Pro Tip: If you want a smoother texture, you can lightly mash the apricot pieces with a fork or potato masher before cooking.

Place the chopped apricots into your large saucepan or jam pot.

Add the granulated sugar, lemon juice, and lemon zest (if using).

Stir everything together gently to coat the apricots.

Pro Tip: Let the mixture sit for about 15–30 minutes before cooking. This helps draw out the fruit's natural juices and jumpstarts the jam process.

Set the pot over medium heat and bring the mixture to a gentle simmer.

Stir frequently to prevent sticking or burning — the sugar will begin to dissolve and the apricots will soften.

As it simmers, use the back of your spoon or spatula to break down larger fruit chunks if you prefer a smoother consistency.

Pro Tip: Keep a close eye once it starts bubbling — jam can easily scorch at the bottom if the heat is too high.

Continue cooking for 20–30 minutes, stirring often.

You’ll notice the mixture start to thicken and take on a glossy, jam-like texture.

To test doneness: place a small spoonful on a cold plate, let it sit for 30 seconds, then drag your finger through it. If it wrinkles slightly or holds the line, it’s ready.

Pro Tip: If your jam still seems thin after 30 minutes, keep cooking in 5-minute increments. It will also thicken a bit more as it cools.

Carefully ladle the hot jam into your sterilized jars, leaving about ¼ inch of space at the top.

Wipe the rims clean with a damp cloth, then seal tightly with lids.

Pro Tip: Use a jar funnel for cleaner filling and to avoid touching the rim — it helps maintain a better seal.

Let the jars cool at room temperature. You should hear a little "pop" sound if you're using lids that seal with heat.

Once cooled, store your jam in the fridge for up to 3 weeks, or process the jars in a water bath if you want to keep them shelf-stable for longer.

Pro Tip: Label your jars with the date — it’s easy to forget when you made them, especially if you start gifting them to friends!