Basic Apricot Jam

    20 minutes

    The trick with making good jam is keeping the sugar and fruit in a 1:1 ratio, so weigh it out if you have a scales. It's hard to go wrong with apricots, though.

    34 people made this

    Makes: 4 jars jam

    • 1 kg apricots, pitted
    • lemon juice, as needed
    • 1 kg preserving sugar, or as needed

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Dice the apricots, put in a saucepan and bring to a simmer. If the apricots are not ripe enough to be juicy, add some lemon juice to bring the liquid content up and ensure they do not burn. When soft, puree with a hand blender.
    2. Add the sugar in a 1:1 ratio and brind to a simmer. Cook 4 minutes until thick and bubbling, then transfer to sterilised jars. If it is too liquidy, cook a minute or two longer. Seal jars and store in a cool dark place.

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