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+ servings
Apricot and clove jam on a spoon

Get the recipe: Apricot + Clove Jam

5 stars (2 ratings)
This Apricot + Clove Jam is an easy way to get the most out of the summer's fleeting apricot bounty. It is low in sugar and is perfect smeared on toast, mixed into yogurt, used in your toddlers daily pb&j, or even dolloped onto a big serving of vanilla bean ice cream.


  • 3 pounds apricots
  • 1-2 cups sugar*
  • 1/2 tsp cloves
  • 1/4 tsp almond extract


  • Pit and quarter your apricots.
  • Place the apricots, sugar and cloves in a glass bowl and gently stir until incorporated. Cover and let chill for at least 12 hours.
  • Meanwhile, sterilize your jars by submerging them in boiling water for 3-4 minutes. Let dry on a clean towel.
  • Transfer the fruit mixture into a large saucepan and bring to a rapid boil over medium-high heat. Reduce heat to medium and continue to boil, stirring often, for another 20 minutes.
  • Remove from heat and add almond extract. If you like a chunky jam, break the big pieces of fruit down with the back of a spoon. For a smoother jam, use a hand blender or blender in short bursts until you get your desired consistency.
  • Pour jam into sterilized jars, wipe down tops of jars, seal and put into freezer when jar is cool enough to touch with your bare hands.


* I like my jam barley sweetened and used 1 cup of sugar in my recipe. If you like your jam more on the sweet side, you can add an additional cup to the recipe.
Yield - roughly 10 cups of jam
Storage - 1 month in fridge or 1 year in freezer
Calories: 48kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 117mg, Fiber: 1g, Sugar: 11g, Vitamin A: 874IU, Vitamin C: 5mg, Calcium: 6mg, Iron: 1mg

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