Mary Berry Apricot Jam Recipe

Mary Berry’s Apricot Jam is a vibrant, golden preserve that’s packed with fruity sweetness and a subtle tartness. Ideal for beginners, this jam uses just a few ingredients and results in a soft-set, glossy finish that’s perfect for toast, croissants, or as a cake filling. Whether using fresh or dried apricots, this is a versatile, simple recipe you’ll want to make again and again.

What is Mary Berry Apricot Jam?

This is a traditional British jam made with ripe apricots, sugar, lemon juice, and water. Unlike berries, apricots are lower in pectin, so lemon juice helps achieve the perfect set. It’s light in texture, bright in flavor, and adds a sunny touch to your breakfast or baking.

Other Popular Recipes

• Mary Berry Blackcurrant Jam
• Mary Berry Rhubarb and Ginger Jam
• Jamie Oliver Plum Jam

Why You Should Try This Recipe

• Naturally Sweet and Tangy – Balanced flavor profile.
• Uses Simple Ingredients – No pectin or additives.
• Easy to Make – Beginner-friendly process.
• Beautiful Color and Texture – Great for gifting.
• Pairs Well with Sweet and Savory – Try with cheese or scones.

Ingredients Needed to Make Mary Berry Apricot Jam

If Using Fresh Apricots:

• Ripe Apricots (1kg / 2.2 lbs, halved and pitted) – Washed and chopped.
• Granulated Sugar (1kg / 5 cups) – Equal weight to fruit for proper preservation.
• Lemon Juice (2 tbsp) – Helps with setting.
• Water (150ml / ½ cup) – Prevents sticking during the initial simmer.

If Using Dried Apricots (variation):

• Dried Apricots (500g / 1.1 lbs)
• Water (1 liter) – For soaking and cooking.
• Sugar (1kg / 5 cups)
• Lemon Juice (2 tbsp)

Equipment Needed

• Large heavy-based saucepan or preserving pan
• Wooden spoon
• Jam thermometer (optional)
• Sterilized jars with lids
• Funnel and ladle
• Small chilled plate (for wrinkle test)

Instructions to Make Mary Berry Apricot Jam

Step 1: Soften the Apricots

1. Place the fresh apricots and water in a pan and simmer gently for 10–15 minutes, or until the fruit softens.
2. If using dried apricots, soak overnight in water, then simmer until completely soft—about 20 minutes.

Step 2: Add Sugar and Lemon Juice

• Add the sugar and lemon juice to the softened fruit.
• Stir over low heat until the sugar fully dissolves.

Step 3: Boil to Setting Point

• Increase the heat and bring the mixture to a full rolling boil.
• Boil for 15–20 minutes, stirring often.
• Test for setting using a jam thermometer (105°C / 220°F) or the cold plate wrinkle test.

Step 4: Skim and Jar the Jam

• Remove from heat and skim off any foam.
• Let the jam sit for 5 minutes so the fruit distributes evenly.
• Pour into warm, sterilized jars, seal, and allow to cool fully.

Step 5: Label and Store

• Label the jars with the date and contents, and store them in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.

What Goes Well With Mary Berry Apricot Jam

• Croissants or Brioche – A luxurious breakfast treat.
• Cream Scones – A fruity twist on a classic.
• Victoria Sponge Cake – For a tart and sweet filling.
• Grilled Cheese or Brie – Adds a gourmet touch.
• Glazed Roast Meats – Especially delicious with pork or chicken.

Expert Tips for the Best Apricot Jam

• Choose Ripe, Slightly Soft Apricots – They’re sweeter and easier to cook down.
• Don’t Overcook – It can caramelize and lose its fresh flavor.
• Use Lemon Juice – It helps preserve the color and aids in setting.
• Stir Frequently – Especially in the last minutes of boiling.
• Test Set Carefully – Apricots have low pectin, so setting may take slightly longer.

Easy Variations of Mary Berry Apricot Jam

• Apricot and Vanilla Jam – Stir in ½ tsp vanilla extract before jarring.
• Apricot and Orange Zest – Adds citrus brightness.
• Spiced Apricot Jam – Add a pinch of cinnamon or ground ginger.
• Apricot and Almond Jam – Finish with a few drops of almond extract.
• Chunky Style – Mash lightly or leave pieces whole for a rustic texture.

Best Practices to Store Mary Berry Apricot Jam

• Unopened – Store in a cool, dark cupboard for up to 1 year.
• Opened – Refrigerate and consume within 3–4 weeks.
• Always Use Clean Spoons – To avoid introducing bacteria.
• Label Clearly – Include date of preparation for tracking.

Nutrition Value (per tablespoon)

• Calories: ~50
• Sugar: ~12g
• Carbohydrates: ~13g
• Fat: 0g
• Fiber: ~0.4g

FAQs

Do I need to peel apricots before making jam?

No, there’s no need to peel apricots. The skins soften during cooking and add natural pectin and color to the jam.

Can I use frozen apricots for jam?

Yes, frozen apricots work well. Just thaw them completely and drain excess water before cooking. The jam may take slightly less time to cook due to the softened texture.

Why is my apricot jam not setting?

Apricots are low in pectin, so ensure you’re using enough lemon juice and boiling the jam until it reaches 105°C (220°F). Use the wrinkle test to double-check.

How long does homemade apricot jam last?

If stored in sterilized jars in a cool, dark place, apricot jam can last up to 12 months unopened. Once opened, refrigerate and consume within 3 to 4 weeks.

Final Words

Mary Berry’s Apricot Jam is simple, vibrant, and packed with flavor. Whether spread on toast, used in baking, or served alongside cheese, this golden-hued preserve adds a sweet burst of summer to any dish. Perfect for both beginners and experienced jam makers, it’s a timeless recipe worth keeping in your collection.

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