> Recipes > Apricot

Apricot jam

by Karen Burns-Booth
Apricot jam

Apricot jam

PT1H

Why not try?

Mid July to the end of August is apricot season, and a time of year that I look forward to with anticipation. It’s not just the fact that it’s the summer holidays, or that I usually have more time to relax with friends and family, but it’s a time of year when I start to think about ‘bottling summer’.

Bottling summer is my way of describing preserving – it’s that time of year when so many fruits (and vegetables) come into season and it’s then time to keep them for the breakfast table and for later on in the year, a way of brightening up a dreary January morning.

Of all the seasonal fruits right now, it’s stone fruits that get me wanting to get my preserving pan down for a jam session! I love soft fruit, such as raspberries, strawberries and gooseberries, but it’s that beautiful sunny, orange and peachy pink colours that a jar of apricot and peach jam gives you that is so seductive.

Today I am sharing my recipe for fresh apricot jam; it’s a traditional 50/50 ratio jam recipe that yields the most amazing flavoured and vibrant jam – absolutely perfect for any slice of toast, buttered crumpet or Victoria sponge cake filling!

This recipe makes 1.8-2kg of jam

Ingredients

Metric

Imperial

1
Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight
Apricots during jam making
2
When you are ready to make the jam, place two or three saucers into the freezer beforehand - to check the set
3
Place the pan over a low to medium heat, and allow the sugar to dissolve slowly. As soon as the sugar has dissolved, turn the heat up and bring the jam to a rolling boil. Allow to boil for about 10-15 minutes, stirring it every now and then, until a set has been reached
Apricot jam making
4
After about 5 minutes, check for a set. Take one of the cold saucers out of the freezer, take the jam off the heat and place a teaspoon of the jam on the saucer. Allow it to cool for a few seconds then push it with your finger: if a crinkly skin has formed on the jam, then it has set. If it hasn't set, boil it again for another 5 minutes and do another test
5
When you have a set, remove the preserve from the heat and allow it to settle for 5 minutes. Stir the jam and spoon off any scum before pouring it into the warmed sterilised jars. Seal while still warm and label the jars when cold
Apricot jam
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Apricot jam

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...