Apricot jam

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Karen's apricot jam recipe is sunshine in a jar, making the most of a glut of seasonal fresh apricots to hold on to the summer months long into the winter.

First published in 2015
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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




  • 1.2kg apricot, fresh, halved and pitted
  • 1.2kg white cane sugar, granulated
  • 1 lemon, juiced


Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight
When you are ready to make the jam, place two or three saucers into the freezer beforehand - to check the set
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
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
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
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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