Dried apricot jam

Dried apricot jam

A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift

Difficulty and servings

Moderately easy

MAKES 4 x 300g jars

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 1 hr

plus overnight soaking

Method

  1. Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
  2. Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
  3. Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins - the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
  4. Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.
Try

OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

PER 15g SERVING

49 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g

Recipe from Good Food magazine, April 2012.

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Latest comments and suggestions

  • Binder photo liz

    07 October 2012

    liz commented on this recipe

    Just made it in preparation for Xmas presents I chopped my apricots up after soaking them to help them to break up And after adding the sugar I used a hand held masher to encourage The apricots to break up further Hope this helps if your making it yourself

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  • Binder photo dan's mummy

    03 November 2012

    dan's mummy rated and commented on this recipe

    5 stars

    I have made this with (chopped) organic dried apricots and added sachet of pectin powder. The jam is very rich in flavour and can be eaten with cheese, too!

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  • Binder photo js09arl

    13 December 2012

    js09arl commented on this recipe

    Does anyone know what yield this gives? In jam jar amounts?

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  • Binder photo js09arl

    13 December 2012

    js09arl commented on this recipe

    Just seen the yield written clear as day on the recipe!

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  • Binder photo Loiza

    31 May 2013

    Loiza commented on this recipe

    I was going to make this weekend, but you mention in your 'Method' add water, but you do not specify how much water. Please an a response be given, as quantities matter when making such condiments.

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  • Binder photo nadine

    05 June 2013

    nadine commented on this recipe

    Hi Loiza .....in the method it says add 1.5 litres of water. Good luck with the jam making I am going to give it a go at the weekend

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Difficulty and servings

Moderately easy

MAKES 4 x 300g jars

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 1 hr

plus overnight soaking

Ingredients

Print this recipe
Add to your binder

PER 15g SERVING

49 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g

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