Apricot Jam Recipe

apricot jam

Apricots are generally OK on pectin but usually need a boost in acid to get a good set. Hence the inclusion of lemon juice.

Ingredients for Apricot Jam:

  • 4 lbs (1.8 kg) sugar
  • ΒΌ pint (145 ml) water
  • 4 lbs (1.8 kg) fresh apricots (weight after stones have been removed)
  • 2 tablespoons lemon juice

Method for Apricot Jam:

  • Wash and drain the apricots. Cut in halves and remove the stones.
  • Crack a few of the stones and tie the kernels in a piece of muslin.
  • Put the apricots, kernels and water in a preserving pan.
  • Stew the fruit until it is tender.
  • Take out the kernels and Test for pectin.
  • Add the sugar and stir until it has dissolved.
  • Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
  • Remove the scum.
  • Pot and seal at once.

Makes about 6 lbs (2.7 kg) of apricot jam.

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Posted in Val's Preserves, Jams, Apricots, Fruit, Vegetarian Recipes, All Recipes
6 comments on “Apricot Jam Recipe
  1. Jane King says:

    what a superb site.

  2. Mary Awcock says:

    Easiest recipe I have found. How about a “print friendly ” version, rather than printing three sheets of paper for just one with the recipe.

  3. Liz says:

    Lovely recipe, I also added juice of half a lemom to ensure I got a set – it was perfect! Apricot Jam is my husbands favourite jam & he says this one knocks the socks off shop bought jam! Praise indeed!

  4. Gerald O'Brien says:

    @Mary Awcock:

    Hi Mary,
    You could just highlight the part you want to print then chose print “selected” in your print option menu.
    I like the look of the Apricot recipe and intend adding about 2 oz of flaked almonds near the setting point.
    Best regards

  5. Mike Cavender says:

    How can I tell if the apricots are ready for picking? Picking for making jam, should they be on the hard side or wait till they are getting soft?

  6. Val says:

    Under-ripe fruits have more pectin so I would use 1/4 under-ripe fruit (on the hard side) to 3/4 fully ripe apricots for the best jam. You’ll need the acid (lemon juice) as well to get a good set.

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