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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what a superb site.
Easiest recipe I have found. How about a “print friendly ” version, rather than printing three sheets of paper for just one with the recipe.
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!
@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
Gerald
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?
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.