Apricot & orange blossom jam

Apricot & orange blossom jam

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Cooking time

Prep: 45 mins Cook: 20 mins Plus overnight standing

Skill level

Easy

Servings

Makes 4 jars

Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water

Nutrition and extra info

Nutrition info

Nutrition per tbsp

kcalories
27
protein
0g
carbs
6g
fat
0g
saturates
0g
fibre
0g
sugar
6g
salt
0g

Ingredients

  • 1kg apricots, halved and stoned, larger halves halved again
  • 750g preserving sugar
  • juice 1 lemon
  • 1 tbsp orange blossom water
  • few knobs butter (optional)

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Method

  1. Mix the apricots and sugar together, cover and leave to stand overnight.
  2. Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  3. Skim the surface, then stir in the orange blossom and knobs of butter, if you like – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. Will keep in the fridge for 6 weeks.

Recipe from Good Food magazine, August 2012

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Comments

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vickiinthekitchen's picture

I made the apricot jam (together with my grandchildren) last week. It was easy to make, even with my extra help! The addition of orange blossom water is brilliant! We all love it and I would recommend it to everyone.

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