Dried apricot jam

Dried apricot jam

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(2 ratings)

Prep: 5 mins Cook: 1 hr Plus overnight soaking

More effort

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: per 15g serving

  • kcal49
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0g
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  • 500g whole dried apricot, chopped
  • juice 3 large lemons



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

  • 1½ kg jam sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  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.

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Comments, questions and tips

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Rob M.
25th Sep, 2018
I've used this dried apricot jam-making recipe several times. It's usually very good. The yield and water quantity is clearly stated so people really ought to read through the recipe thoroughly. Tip: I use a stick blender at the end of stage 2 to get a nicer, smoother consistency, but I do retain some lumps of fruit to retain a bit of texture and interest. I prefer a looser jam so I don't let it get too far in the setting procedure. Dried apricots make a lovely jam, better than fresh fruit I believe. Good luck to all.
5th Jun, 2013
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
31st May, 2013
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.
13th Dec, 2012
Just seen the yield written clear as day on the recipe!
13th Dec, 2012
Does anyone know what yield this gives? In jam jar amounts?
3rd Nov, 2012
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!
7th Oct, 2012
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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25th Oct, 2013
I made this jam before , its amazingly delecious... I added blanched peeled halved almonds ... It adds lots to the jam
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