Dried Apricot Jam Recipe Submitted by Patjoy
Ingredients for Dried Apricot Jam:
- 1 lb dried apricots (try to buy the dark ones with no preservatives on)
- 3 pts of water
- 3 lb of sugar (you could use more if you like)
- Juice of a lemon
Method for Dried Apricot Jam:
- Cut the apricots up small (scissors are easiest).
- Put the apricots & water in a large bowl and cover with a tea cloth.
- Leave overnight.
- Next day simmer at least half an hour (until they are as soft as you like them in jam).
- Keep the heat very low.
- Add the sugar and lemon juice (zest too if it is an organic lemon).
- Stir every now and then until the sugar is really dissolved (this is ALWAYS important when making jam).
- Now bring up to the boil and boil for approx 15 minutes now test with a little on a saucer
- Carefully wrinkle it and if it isn’t runny put a lump of BUTTER in (it helps to disperse the ” scum” which cannot be helped).
- Have your jars washed and in the oven, completely dry and, using a funnel, spoon the jam into the jars.
- I find jam “keeps” better when poured into the jars straight away.
- It is a tricky job and don’t be distracted.
- Now place your little jam greaseproof papers on top then the lids screw up but not too tight until later.
- Always have a cloth to hold the jars as they are VERY hot now!!
- It MAY take longer than 15 mins and this is, I am afraid, only you’ll really know the more you make jams, pickles and chutneys.
It is a lovely thing to do and so worthwhile please have a go .
For More Information on Jam Making
How to Make Jam, Jellies & Marmalade
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes.
The first people to record some of their methods were the Romans...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
Lovely recipe. I searched for ‘dried apricot jam’ recipes on the web and found this. Just before I started making it it struck me I needed to check it was a British recipe rather than an American one because of the measurements used (pints etc) that vary from UK to the US.
Perhaps ounces or a clear indication that this is UK measurement might be helpful? Just a thought.
Really enjoyed making this jam, was very pleased with the result. It is clear and best described as a clean jam. I made it for an elderly neighbour who had said apricot was the only jam he liked.
The recipe is easy to follow and if this is someone’s first attempt at jam making, then I suspect they will try others.
Thanks for posting it.
Just a touch of refinement. Add a pod of vanilla when sugar has melted and why not blanched almonds if you tolerate them. It adds a hint of je ne sais quoi which is appreciated by sophisticated palates.
sounds great
Your recipe was so clear as if you were talking to us. Somehow I felt confident because you are an allotment holder. Wahey
Easy to follow, I added some stem ginger. I had to add some pectin as the jam didn’t set, ie it was runny. Flavour is great.
Juliet