Apricot Jam

    1 hour 10 minutes

    This is a great jam recipe that doesn't take a whole day to prepare, yet still tastes great with rich apricot flavours. Perfect for toast, crumpets and making jam tarts.

    72 people made this

    Serves: 100 

    • 1 1/2 kg apricots, washed, halved and stoned (keep half the stones)
    • 1 large lemon, juiced and strained
    • 1 cup of water
    • 3 3/4 cups (850g) sugar, warmed
    • 1 tablespoon butter, unsalted

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Using a nutcracker or hammer crack open the apricot stones. Remove the kernels and blanch them in boiling water for 1 minute then drain and slip off the skins.
    2. In a large stainless steel or enamel preserving saucepan add the kernels, apricot halves, lemon juice and cup of water. Bring slowly to the boil stirring occasionally. Reduce the heat and simmer for 15 minutes or until the fruit is soft and the water has reduced.
    3. Remove the saucepan from the heat then add the warmed sugar and stir until it has completely dissolved. Return the saucepan to the heat then add the butter and stir until melted.
    4. Bring the jam to a full rolling boil and continue to boil for 15 minutes, then test for a set. If setting point has not been reached, boil for 5 minutes more, then test again.
    5. When set point has been reached pour into clean, warm jars and cover immediately with waxed paper discs and cellophane covers.

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    Reviews in English (8)


    May have been helpful to describe how to warm the sugar (place in oven proof bowl and place in the oven on the lowest setting for approx 15 minutes). I enjoyed the process of cracking the seeds and peeling the kernels, however perhaps it should be mentioned that they should be removed at the end of cooling - they don't make favourable eating. The real problems however were that 3&3/4 cups of sugar weighed 900grams approx, and that's a big difference to 1.5kg (so I used 1.1kg) I And finally in the last step I wouldn't call to do a rolling boil, perhaps a medium boil, or reduce the time to 10 minutes as mine burnt the pot, because traditionally you don't stir it in the last stage. However it's still edible and more like toffee...it's going to be the sauce for my banana fritters tonight!  -  22 Jan 2009


    I used a about 1.4kg of fruit (deseeded) and 1kg of sugar. No one said anything about turning your kitchen into a war zone! My apricots were very cute little things, but cracking the seeds to get to the kernel out turned into a shattering experience! This was much harder than I'd imagined (the larger store bought apricots had easier nuts to crack). I'm going to have to ask for a nut cracker for Christmas me thinks. And because I had such a kernel disaster, I probably should have included them in a muslin bag to keep them together. Consequently I have 'bits' in my jam, but it does taste good.  -  19 Nov 2009


    I thought this recipe was fairly easy and tastes great, i did it exactly and left the kernels in the mix. i didnt pre warm my sugar though ~ i wasnt sure how lol ~ and i did simmer it rather that rapid boil for about 25-30mins and it set lovely and i didnt burn my pot so i guess i didnt do the recipe exactly, i just took a little more of a cautious approach ~ cheers  -  24 Jan 2009