Apricot conserve

Apricot conserve

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(5 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


  • 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…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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Carolyn Cavele's picture
Carolyn Cavele
1st Jun, 2019
My first attempt to make jam and am delighted with the result. Mary, you’re brilliant! Thank you.
justanne's picture
6th Jul, 2017
Can you advise what size printing paper should be used to print this recipe? I find most BBC recipes need two A4 pages - with only one line of text on the second page! Thank you for this recipe using fresh apricots - my tree is laden with fruit.
4th Jun, 2017
Apricots on special offer in supermarket so I gave this recipe a try. 1) to me a conserve contains whole pieces of fruit so I only cut into quarters. Fruit still broke down to a mush so jam rather than conserve. 2) a little too much lemon for our taste. Next time I'll add sugar first & dissolve before adding lemon juice to taste. 3) I'll also try apricot nectar rather than apple juice.
11th Jun, 2013
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
12th Jul, 2011
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!!
12th Jul, 2010
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.
31st Jul, 2009
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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