Ingredients
Method
- Place chopped apricots and lemon juice in preserving pan. Add water if using fresh apricots. Heat over medium heat 5–10 minutes until apricots begin to soften and release juice.
- Add warm granulated sugar. Stir continuously over medium heat until every grain has dissolved completely — no graininess on the base.
- Increase heat — bring to vigorous rolling boil. Boil hard 10–18 minutes. Test for set at 10 minutes using wrinkle test on a cold plate — or 104–105°C on a thermometer. Continue boiling and testing until setting point is reached.
- Remove from heat. Skim foam from surface. Stir in apricot kernels if using. Stand 5 minutes — stir gently to distribute fruit.
- Ladle into warm sterilised jars. Seal immediately. Cool completely. Label and store in cool, dark place.
Notes
Warm the sugar before adding — dissolves faster and gets the jam to the boil more quickly.
Lemon juice is essential — apricots are low in pectin and the lemon provides what is needed for a set.
Use the wrinkle test not time alone — apricot jam can set anywhere between 10 and 20 minutes.
Apricot kernels are a wonderful addition — give a subtle almond fragrance and complexity.
Stand 5 minutes before potting — fruit distributes evenly through the jar rather than floating to the top.
Sealed jars keep 12 months. Opened jars refrigerate for 4–6 weeks.
