Ingredient · Ingredients
Apricot
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A stone fruit that Ohio State groups with fruits that always need added acid, pectin, or both, and a Group II fruit in U.S. jam identity.
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Apricot is a small stone fruit with a perfume that collapses when the fruit is mealy. Ohio State places apricots in Group III: always needs added acid, pectin, or both 1. Their jam-without-pectin table pairs apricots with bottled lemon juice 1. Lemon is gel insurance, not garnish. See Pectin and Jam.
Jam identity. 21 CFR 150.160 lists apricot in Group II; pit weight is excluded 2. Peach is the larger stone-fruit neighbor on the same Ohio Group III list.
What to notice. Smell at the stem; give at the shoulder. A pretty, hard apricot is underripe for eating and still not a pectin strategy. Do not invent a water-bath time. Canning for the jar.
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- apricots
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:apricot · CC BY 4.0
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Gourmet Gastronomer. "Apricot." Gourmet Gastronomer. Updated August 26, 2026. https://gourmetgastronomer.com/ingredients/apricot/.
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