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A spoon scoops bright apricot orange ginger jam from a glass jar. Sliced oranges, dried apricots, and a jar of spices are visible in the blurred background on a white surface.
Cindy Rainey

Dried Apricot Orange-Ginger Jam (Small Batch, No Pectin)

Bright, tangy, and naturally thickened — this small-batch apricot orange-ginger jam is made from dried apricots simmered with citrus, ginger, and just enough sugar to create a glossy, spoonable jam without any added pectin. Perfect for toast, yogurt bowls, cheese boards, or glazing tofu and roasted vegetables. Makes about one cup — just enough to enjoy now without committing to a huge batch.
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Prep Time 20 minutes
Cook Time 20 minutes
resting and cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: jam
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

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

Equipment

  • medium heavy sauce pan
  • small plates for the cold plate test method
  • immersion blender or potato masher
  • 2 cup liquid measuring cup

Method
 

  1. 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,
  2. 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,
  3. 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.
  4. 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
  5. 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.
  6. Remove from heat and let cool for about 10 minutes.
  7. 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.
  8. 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.