Dried apricot jam

Dried apricot jam

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Cooking time

Prep: 5 mins Cook: 1 hr Plus overnight soaking

Skill level

Moderately easy


Makes 4 x 300g jars

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

Nutrition and extra info

Nutrition info

Nutrition per 15g serving

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  • 500g whole dried apricots, chopped
  • juice 3 large lemons
  • 1½ kg jam sugar

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  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.

Recipe from Good Food magazine, April 2012

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Show comments
roccagorgeous's picture

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

loiza8's picture

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.

js09arl's picture

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

js09arl's picture

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

olgaowen's picture
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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!

foodie33's picture

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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