Baked Apricot Jam with honey


Gluten Free


Nut Free


Dairy Free


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Baked Apricot Jam with honey

Every year around this time, we have an abundance of apricots from my parents farm. No matter how many apricots we eat and give away, there is plenty left that need to be preserved quickly, in ways to last us all year round.

One of my favourite things to make with fresh apricots is, of course, baked apricot jam with honey!

We love jam because it’s easy to make, preserves well, and is very versatile. It can be used throughout the year in cakes and smoothies, to add flavour to muesli bars, served over yogurt or ice cream, or simply spread on toast.

This recipe is perfect in sweetness and does not contain any refined sugars or added pectin. It is also conveniently made in the oven.

Frequently Asked Questions

What is the difference between store-bought jam and homemade jam?

Store-bought jam is a condiment that contains high amounts of sugar and corn syrup. It can also contain preservatives, synthetic colourings and flavours.

One might also think that store-bought jam is a healthy condiment because it is made with fruit. In reality, the ratio of fruit to sugar in these jams is usually 1 to 1 1/2!

Therefore store-bought jam is not a good option and should be consumed in moderation.

Of course, the healthier alternative would be to make your own. When you make your own jam, you can substitute these sugars with natural unrefined sweeteners of your choice and use your favourite spices to create a healthier jam you can share with family and friends.

Making jam is not as complicated as you think😊. In this Apricot Jam with honey recipe, the jam is cooked in the oven, eliminating the need of standing over a pot, stirring! How convenient is that!

How do I sterilise my jars?

Sterilising your jars the right way is very important when you want to preserve your jam for a long time without going mouldy. These are my two preferred ways of sterilising jars.

After washing well and drying your jars, you can either submerge them in a pot of boiling water for a few minutes and then stand them on a rack to dry or alternatively sterilise them in the oven at 110ºC for 5min.

Once sterilised and dried, pour your jam in while it is still hot, and close the lid tight. Turn upside down and let cool down completely before storing.

Baked Apricot Jam with honey

Apricot jam at its best! The sweetness of the honey together with the caramelised flavour of the coconut sugar, the acidity of the lemon juice, the pectin of the fresh ripe fruit, and the slow cooking method are all that is needed to produce a nice thick, wholesome jam full of goodness.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Course Ferments and Preserves
Servings 25
Calories 93 kcal


  • 2 kg apricots destoned and cut in quarters
  • 1 green apple (peeled and sliced)
  • 300 g honey
  • 100 g coconut sugar
  • 1 lemon ( juice and zest)
  • 1 tsp vanilla essence or 1 vanilla bean sliced in half and added whole


  • Turn on the oven to 160ºC.
  • Place all ingredients in a large deep baking dish (making sure it's deep enough to allow room for the jam to rise a little as it boils) and place it in the oven.
  • Bake for about an hour, stirring halfway.
  • Decrease the temperature to 100ºC and let it simmer for another 2-21/2 hours, occasionally stirring until the juices start to thicken. You don't want it to dry out, so check it and keep an eye on it after the 1 1/2 hours in the low oven. You can test to see if it's ready by simply pouring a little jam on a cold plate and placing it in the fridge to check if it sets when cooled.
  • Throughout the cooking process, use a fork or potato masher utensil to break up the apricots as they cook.
  • At the end of the process, once cooled a little, you can blend the jam in a blender until smooth or leave as it is if you like chunks of fruit in your jam.
  • Pour in sterilised glass jars while still warm and close tight. Turn jars upside down and let them cool down. Store in a cool place or the fridge.


1. For the perfect apricot jam, use a mixture of ripe and overripe apricots. Overripe apricots give the jam the sweetness and smell of apricots, whereas the firm ripe apricots give it a good amount of pectin, which is needed for the apricot jam to thicken.
2. If you prefer, you can add a couple of teaspoons of chia seeds after blending the jam. These will help thicken the apricot jam a little more once cooled and add some more nutritional goodness. Chia seeds are a superfood high in antioxidants, omega 3 fatty acids, high dietary fiber, phosphorus, magnesium and other vitamins and minerals. What a great way of incorporating these nutrient-dense seeds into your diet!


Serving: 40gCalories: 93kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 227mgFiber: 2gSugar: 21gVitamin A: 1546IUVitamin C: 11mgCalcium: 13mgIron: 1mg
Keyword Baked Apricot Jam with honey
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Hi, I'm Angeliki

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