Description
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.
Ingredients
If Using Fresh Apricots:
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Ripe Apricots (1kg / 2.2 lbs, halved and pitted) – Washed and chopped.
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Granulated Sugar (1kg / 5 cups) – Equal weight to fruit for proper preservation.
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Lemon Juice (2 tbsp) – Helps with setting.
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Water (150ml / ½ cup) – Prevents sticking during the initial simmer.
If Using Dried Apricots (variation):
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Dried Apricots (500g / 1.1 lbs)
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Water (1 liter) – For soaking and cooking.
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Sugar (1kg / 5 cups)
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Lemon Juice (2 tbsp)
Instructions
Step 1: Soften the Apricots
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Place the fresh apricots and water in a pan and simmer gently for 10–15 minutes, or until the fruit softens.
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If using dried apricots, soak overnight in water, then simmer until completely soft—about 20 minutes.
Step 2: Add Sugar and Lemon Juice
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Add the sugar and lemon juice to the softened fruit.
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Stir over low heat until the sugar fully dissolves.
Step 3: Boil to Setting Point
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Increase the heat and bring the mixture to a full rolling boil.
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Boil for 15–20 minutes, stirring often.
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Test for setting using a jam thermometer (105°C / 220°F) or the cold plate wrinkle test.
Step 4: Skim and Jar the Jam
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Remove from heat and skim off any foam.
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Let the jam sit for 5 minutes so fruit distributes evenly.
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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 in a cool, dark place. Once opened, refrigerate and use within 3–4 weeks.