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Apricot Jam Recipe

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3.9 from 9 reviews

This homemade apricot jam recipe yields a deliciously sweet and tangy preserve made from fresh apricots, lemon juice, and sugar. Perfect for spreading on toast, dolloping on yogurt, or using as a filling in pastries, this jam captures the vibrant flavor of summer apricots. The method involves stovetop simmering and careful sugar dissolution followed by a boiling stage to reach the perfect set consistency. Sterilizing jars ensures safety and shelf stability up to one year.

Ingredients

Apricot Jam Ingredients

  • 2.5 kg (5.5 lb) fresh apricots, prepared (washed, halved, stones removed)
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1.8 kg (4 lb) granulated sugar

Instructions

  1. Sterilise the Jars: Preheat your oven to 130°C (270°F). Use clean glass jars with airtight metal lids, discarding any lids that are rusty or damaged. Wash jars and lids thoroughly and place them on a baking tray in the oven for at least 20 minutes. For lids with rubber seals, allow them to air dry instead of heating in the oven. Handle jars carefully and avoid placing hot jars on cold surfaces to prevent breakage.
  2. Prepare the Apricots: Place two small heatproof plates in the freezer to chill. Wash apricots, pat dry, remove blemishes, cut in half, and remove stones.
  3. Cook the Fruit: In a large wide saucepan, combine the apricots, lemon juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally with a wooden spoon. Cover and cook, stirring frequently, for 10-15 minutes until apricots are tender and cooked through.
  4. Optional Blending: For a less chunky jam, remove the pan from heat and blend the apricot mixture briefly with a hand-held stick blender.
  5. Add Sugar: Stir in the sugar constantly without boiling until fully dissolved into the fruit mixture.
  6. Boil to Set: Increase heat and bring the mixture to a boil uncovered. Cook for about 20 minutes, stirring occasionally to prevent sticking and burning. Remove any scum that forms on the surface with a spoon. Pay close attention as the jam thickens.
  7. Check for Setting: Remove from heat and test the jam by placing a spoonful on a chilled plate. Let it cool for a minute, then push your finger through it. If it wrinkles, the jam is ready. Alternatively, use a sugar thermometer clipped to the pan; the jam is set at 104°C (220°F). If jam is still liquid, return to heat and cook for 5 more minutes before rechecking.
  8. Finish the Jam: Remove from heat. Discard any remaining scum or stir in a teaspoon of butter to dissolve it. Let the jam stand for 10 minutes to let the fruit settle evenly throughout.
  9. Jar the Jam: Stir the jam gently and ladle it carefully into the warm, sterilised jars, filling to the brim. Immediately seal the jars tightly with sterilised lids. Be cautious with hot jam and avoid splashes to prevent burns. Keep children away at this stage.
  10. Cooling and Storage: The jam will be liquid when jarred; it can take up to 48 hours to fully set. Once cool, wipe away any spills, label the jars with date and name, and store in a cool, dark place. The jam will keep for up to one year unopened. After opening, store in the refrigerator and always use a clean, dry spoon to prevent contamination.

Notes

  • Note 1 & 2: Use fresh ripe apricots, washing and pitting them properly before use.
  • Note 3: Fresh lemon juice helps preserve color and flavor.
  • Note 4: The sugar amount is critical for proper jam setting and preservation.
  • Note 5: Sterilizing jars and lids prevents spoilage and extends shelf life.
  • Note 6: Chilling plates helps test jam setting accurately.
  • Note 7: Adding water assists in cooking the fruit evenly without burning.
  • Note 8: Stirring prevents sticking and uneven cooking.
  • Note 9: Cooking time may slightly vary depending on stove and pan.

Find it online: https://lauracooks.com/apricot-jam-recipe/