It’s what you make in the dead of winter when you can’t find a fresh apricot in sight but you are still craving the bright flavors of summer!
This dried apricot orange ginger jam is straightforward to make and has a nice balance of sweet apricot, fresh orange, and a touch of ginger. It’s fruit-forward, softly set, and naturally thickened with no added pectin.
All you need is a small saucepan, a few simple ingredients, and about an hour later, you’ve got a glossy little jar of yummy jam that tastes amazing on toast, yogurt, biscuits, or even spooned over warm oatmeal. In fact, I developed this jam to go perfectly with my apricot orange bread. Such a great combination!
This is a small-batch jam, which means no canning equipment, no pressure cooker, and no commitment to twelve jars. You make just enough to enjoy now or wrap up as a thoughtful homemade gift.
Why I Love Small-Batch Jam
Small-batch jam is my favorite kind of kitchen project. It’s relaxed, forgiving, and perfect for using up what’s already in the pantry. There’s no marathon cooking session, no towering stack of jars, and no stress about storage. You get all the yummy, homemade goodness without turning your kitchen into a production line.
Triple berry small batch jam is perfect for summer. Pumpkin jam for fall, and this dried apricot jam for winter.
What Makes This Jam Different
This recipe uses dried apricots instead of fresh fruit, which gives the jam a deeper, richer flavor and a naturally thick texture. The orange adds brightness, the ginger brings warmth, and the sugar balances everything out without overpowering the fruit. Standby for summer though, I’ll have a fresh apricot jam ready for you by then!
Ingredients You’ll Need
The full measurements are in the recipe card below, but here’s a quick look at what goes into this jam.
- Dried apricots- Make sure to get the bright orange “soft” dried apricots for the best result. (See below.)
- Fresh orange juice and zest – You can probably get by with one juicy orange. I always buy an extra though just in case.
- Water
- Granulated sugar
- Ginger paste – Use the ginger paste that you buy in the fresh produce section for the best flavor.
- Salt – just a pinch
That’s it. Simple, pantry-friendly, and easy to work with.
A Quick Note About Apricots
For the best color and texture, use bright orange dried apricots. These are often labeled California, fancy, or probiotic apricots. They soften quickly and give the jam its beautiful golden color.
Turkish apricots are darker and drier. They will work, but the jam will cook down darker and may need extra simmering time to fully soften.
How to Make Dried Apricot Orange Ginger Jam
The detailed steps with measurements are in the printable recipe card below. This overview will help you feel confident before you start.
Step One – Prep the fruit
Chop the dried apricots into small, raisin-sized pieces. Measure after chopping for the best results. While you’re at it, pop a couple of small plates into the freezer for the cold plate test later.
Step Two – Simmer the apricots
Add the chopped apricots and water to a small saucepan. Bring to a boil, then reduce the heat and let them simmer for about ten minutes. This softens the fruit and starts building the base of the jam.
Step Three – Measure the mixture
Pour the cooked apricots and their liquid into a two-cup measuring cup. Add water as needed to reach a full two cups.
Step Four – Add flavor
Return the mixture to the saucepan. Stir in the orange juice, zest, sugar, ginger paste, and a pinch of salt. Bring it to a gentle boil, then reduce the heat and let it simmer. The jam will bubble, thicken, and start to look glossy.
Step Five – Cold plate test
After about fifteen minutes, spoon a little jam onto a cold plate. Run your finger through it. If it slowly drags and doesn’t rush back together, it’s ready. If not, simmer a few more minutes and test again.
Step Six – Blend or mash
For chunky jam, use a potato masher. For smoother jam, give it a quick blend with an immersion blender. Just a few seconds is plenty. I like a few chunks in my jam so I always make sure to not blend too much.
Step Seven – Cool and store
Let the jam cool for about ten to fifteen minutes, then transfer it to a clean jar. It will thicken more as it cools. This jam can be frozen or kept in the fridge for a couple of weeks. It’s fun to put into tiny jars and gift with a loaf of homemade bread.
Frequently Asked Questions
Once the jam is fully cooled, store it in a sealed jar in the refrigerator. It will keep well for up to two weeks. Because this is a small batch recipe without preservatives, it’s meant to be enjoyed fresh.
Yes. This jam freezes beautifully. Spoon it into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to three months. Thaw overnight in the refrigerator and stir well before using.
Bright orange dried apricots work best for this recipe. These are often labeled as California, fancy, or probiotic apricots. They soften easily, blend smoothly, and give the jam its beautiful golden color.
Turkish apricots can be used, but they are darker and drier. If you use them, plan to simmer longer so they fully rehydrate. You will also lose that bright lovely orange color.
Warm the jam gently on the stove over low heat and stir in one to two tablespoons of water. Let it cool again before storing. It will loosen slightly as it cools.
Return the jam to the saucepan and simmer for another three to five minutes, stirring often. Do another cold plate test to check the texture. Remember, the jam thickens more as it cools.
Final Thoughts
This dried apricot orange ginger jam is proof that homemade doesn’t have to mean hard. It’s simple, made from your own two hands, and full of bright citrus flavor with just enough warmth from the ginger to keep things interesting.
Make a jar for yourself, make one for a friend, and enjoy the kind of small-batch recipe that fits beautifully into everyday life.
The Printable Recipe Card
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Dried Apricot Orange-Ginger Jam (Small Batch, No Pectin)
Equipment
- medium heavy sauce pan
- small plates for the cold plate test method
- immersion blender or potato masher
- 2 cup liquid measuring cup
Ingredients
- 1 cup chopped dried apricots, see notes
- 2 cups water plus more after first simmer
- ⅓ cup orange juice fresh
- ½ tablespoon orange zest
- ⅔ cup granulated sugar
- ½ teaspoon ginger paste see notes for substitution
- Pinch of salt
Instructions
- Chop the apricots *Before beginning, place a couple of small plates in the freezer for the cold plate test. (See below.)*Chop the apricots into small pieces – about the size of raisins. Measure the apricots after chopping. A six ounce bag of dried apricots will yield one cup of chopped dried apricots. See notes (and blog post) for the type of apricot you should use.1 cup chopped dried apricots,
- Simmer the apricots Add the chopped dried apricots and water to a small saucepan. Bring to a boil, then immediately turn down. Simmer over medium/low heat for 10 minutes. There is no need to stir during this step.2 cups water, 1 cup chopped dried apricots,
- Measure the cooked apricots and water Add the cooked apricots and the water they were cooked in to a two-cup liquid measuring cup. Some of the water will have evaporated. Add enough water to measure a full two cups with the cooked fruit and the water.
- Add citrus and sugar Stir in the orange juice, zest, ginger paste, sugar, and salt. Again, bring to a brief boil then reduce heat to medium low. and continue cooking for 15–25 minutes, stirring occasionally just to scrape down the syrup from the sides. The mixture will bubble, thicken, and begin looking glossy.⅓ cup orange juice, ½ tablespoon orange zest, ⅔ cup granulated sugar, ½ teaspoon ginger paste, Pinch of salt
- Do the cold plate test – At 15 minutes, do the first cold plate test. To test doneness, place a spoonful on a cold plate; if it slowly drags when you run a finger through it, and does not quickly come together, it’s ready. If you'd like to cook a little longer then do in 3-5 minute increments.
- Remove from heat and let cool for about 10 minutes.
- Mash or blend (your choice) For a chunky jam: mash with a potato masher until it reaches your preferred texture.For a smoother jam: use an immersion blender for 5–10 seconds. Don’t over-blend — it will thicken more as it cools.I add my jam back to the two cup measuring cup and use my immersion blender while it's in the glass cup.
- Finish and cool Let cool and 10–15 minutes before transferring to a clean jar. Jam will thicken significantly as it cools.
Notes
- Choosing your apricots: Use the bright orange dried apricots (typically labeled “California,” “fancy,” or “probiotic” apricots). They give the jam its beautiful golden color and soften quickly. Turkish apricots will work, but the jam will cook darker and honestly look muddy. If using Turkish apricots, extend the first simmer another 10–15 minutes to fully rehydrate them.
- You might be able to get away with using just one orange is it is large and juicy. I usually buy two oranges just to make sure and most often end up using one and a half oranges.
- Ginger substitutions: Instead of ginger paste, use ½ teaspoon freshly grated ginger for a brighter bite or ¼ teaspoon ginger powder for a warmer, mellow flavor.
- If after cooling the jam becomes too thick: Add 1–2 tablespoons water, warm gently over low heat, and stir until loosened. Cool again before storing.
- If the jam cools too thin: Return to the saucepan and simmer 3–5 more minutes, stirring often, until it thickens. Test again with the cold-plate method.
- Serving size: This jam is very flavorful, so a little goes a long way — 1 tablespoon per serving is just right.
- Yield: Makes about 1 and a half cups of finished jam, the perfect small batch for enjoying fresh or gifting. I use two small jars – one for me and one to gift – because sharing is caring.
