Last Updated on September 9, 2026 by Carrie Korem, FNTP
Apricot Preserves is a fun homemade recipe to make in the summertime.
This preserve recipe uses honey instead of sugar and the crushed pits help add additional flavor. You can also add vanilla bean or vanilla extract to bump up the flavor a bit.
Here are some other homemade jam recipes you might enjoy:
Strawberry Jam
Blueberry Jam
Peach Jam
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Apricot Preserves
These preserves are made with honey instead of the traditional white sugar or corn syrup. A light colored honey such as a clover honey works best in this recipe.
Ingredients
Units
- 4 8-ounce jars with lids
- 1 cup honey
- 1/4 cup water
- 2 pounds apricots, halved and pits removed
- 4 pits, crushed and wrapped in a piece of cheesecloth
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 230°F and adjust rack to middle position. Wash jars and lids with soap and water and place them on a large baking sheet. Place jars and lids in the oven. Bake for 10 minutes until jars and lids are completely dry. Carefully remove from the oven and set aside.Heat honey and water to a boil in a large non-reactive pot (such as enameled cast iron, or stainless steel). When mixture comes to a boil add half of the apricots and pits wrapped in cheesecloth. Simmer mixture until the apricots just begin to soften. Stir in the remaining apricots. Simmer for an additional 30 minutes until all of apricots have softened and are falling apart. Stir in lemon juice, remove the pits wrapped in cheesecloth, and remove from the heat. Spoon hot preserves into jars and seal tightly with lids. Cool to room temperature and store in a cool, dark place. Once a jar of preserves has been opened, store it in the refrigerator.
Nutrition
- Serving Size: Makes about 4 cups
I love that you used honey. Apricot preserves are always so good on whole wheat toast.
So sweet! I love this post.
Cool! Sounds like fun, and looks like deliciousness.One question – how do you seal your lid? Do you have to do anything special to extend shelf-life?Thanks Carrie!Molly
Love the use of honey, I've never tried that! Know where apricot jam is the yummiest? On hot buttered corn bread. Give it a go 🙂
Why do you use the crushed pits? Just curious.
It adds more flavor. 🙂
Oh, and I'm so happy to have discovered your site! I think we've got similar interests … and I really connected with how you came to organic through health reasons. I'll definitely be following along 🙂
Molly: If you screw the lid on tight right after the hot preserves are poured in, it should seal. It did for me. 🙂
Amanda: I'm glad to have found your site too! We do have a lot in common!
I bought apricots this week at the market so that I can make your preserves!!
Great using honey! One question though – why do you cook the pits with the preserves?
It gives the preserves extra flavor. I’ve heard of people using the pits to make extract too!
All recipes I have seen previously require pectin and a water bath to seal the jars. How long do yours keep without these steps?
This preserves keeps for a few weeks in the refrigerator, or you can use a water bath to seal the jars so they last longer.