Apricot conserve

Apricot conserve

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(3 ratings)

Prep: 20 mins Cook: 35 mins

More effort

3 x 500g jars
This delicious conserve is perfect for capturing the full flavour of apricots

Nutrition and extra info


  • kcal57
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
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  • 1½ kg apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 200ml apple juice
  • 1kg preserving sugar
  • juice 1 large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan – this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.

  2. Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.

  3. Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.

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Comments (4)

roccagorgeous's picture

Made this at the weekend, didn't have enough fresh apricots so used 500g of dried but ready to eat apricots, I really think it made this yummy jam even nicer, making another batch this weekend and going to freeze some after the lemon stage to use when fresh are no longer available.......great recipe

judebrad's picture

Made it with apricots from our own tree in France. I also made Delia's apricot jam recipe at the same time. Everyone who has taste tested the two has prefered Mary Cadogen's recipe as feel the flavour of the fruit comes through more and it is less sweet. The texture is also great for ice cream and yoghurt. Add a teaspoon to fresh fruit and yoghurt in the morning and what could be nicer!!

davidson's picture

About to make my third lot as I got some apricots cheap in the supermarket. Several of my friends would kill for a jar of this. Trouble is once you have had this, shop bought apricot jam is just not the same!!!

I cook the apricots in the apple juice and then freeze some for later in the year when you can't get fresh ones.

ardanbothar's picture

This is tooooooo delish for words - all you need is warm freshly baked bread to accompany it!!! Really, really moreish!! Infact tooooooo nice to share - even with the kids!!

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