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Small Batch Black Velvet Apricot Jam Recipe


  • 1 pound black velvet apricots
  • 4 ounces honey


  • Pit and chop apricots.
  • Place in a measuring cup and add honey.
  • Stir the apricots and honey together and let them sit until the honey has dissolved into the fruit.
  • When you're ready to make the jam, scrape the fruit and honey mixture into a large, low skillet.
  • Bring to a boil and stir near constantly until the jam thickens.
  • You'll know it's done when you can pull your spatula through the cooking jam and the jam doesn't immediately rush in to fill the space.
  • Scrape the finished jam into a small, heatproof jar. Once cool, refrigerate and use within 3-4 weeks.