Apricot Jam
00h 30
00h 30This apricot jam recipe is tasty and super simple. It’s also the perfect way to use up ripe apricots and it tastes amazing on toast, scones, or even just by the spoonful.
Ingredients and Method
Ingredients
- 2 kg ripe apricots
- 1.5 kg granulated sugar
- 1 lemon (juiced)
Method
- Wash the apricots, cut them in half and remove the stones.
- Place the prepared apricots, sugar and lemon juice in a large, wide saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it starts to boil, reduce to medium heat and continue to cook, stirring frequently.
- To test for set, drop a small amount of jam onto a chilled saucer. Let it cool for a minute. If the jam wrinkles when pushed with a finger, it's ready.
- Carefully pour the hot jam into sterilised jars, leaving about 1/2 inch headspace. Seal the jars tightly with sterilised lids.
- For longer shelf life, process the jars in a boiling water bath for 10 minutes. Let the jars cool completely before storing.
Recipe Tips
- For a smoother jam, you can pass the cooked apricots through a sieve.
- You can add a pinch of vanilla extract for extra flavour.
- Store your homemade jam in a cool, dark place.
