Apricot jam

60 minutes


  • 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