Apricot jam is a classic preserve that makes the most of New Zealand’s vibrant summer stone fruit. With its golden hue and sweet-tart flavour, homemade apricot jam is simple to prepare and far superior to store-bought versions. Whether you’re spreading it on toast or swirling it into yoghurt, this traditional recipe showcases the best of the Kiwi fruit season.
Ingredients
- 1.5 kg fresh apricots (about 12–15 medium apricots)
- 1 kg white sugar (standard granulated sugar)
- 1 large lemon, juiced (about 3 tbsp juice)
- 1/2 cup water
Instructions
- Prepare the apricots: Rinse the apricots under cool water. Cut them in half and remove the stones. If desired, cut the fruit into quarters for a smoother jam or leave in halves for a chunkier texture.
- Sterilise your jars: Wash jars and lids in hot soapy water, rinse well, then place them (upright) on a baking tray in a preheated oven at 120°C (250°F) for 20 minutes. Leave to cool in the oven until ready to use.
- Combine ingredients: Place apricots, lemon juice, and water in a large, heavy-bottomed saucepan or preserving pan. Gently heat on medium, stirring occasionally, until the fruit softens (about 10–15 minutes).
- Add sugar: Once the apricots are soft, add the sugar. Stir constantly until the sugar dissolves completely. Increase the heat and bring to a gentle boil.
- Boil and test for setting point: Boil the mixture, stirring often to prevent sticking. Skim off any foam. After about 20–30 minutes, start testing for setting point: place a small spoonful of jam on a chilled saucer. Let it cool for 1 minute, then push it with your finger – if the surface wrinkles, the jam is ready. If not, continue boiling and test every 5 minutes.
- Fill jars: Once the jam has reached setting point, remove it from the heat and allow it to stand for 5 minutes. This helps distribute the fruit evenly. Carefully ladle the hot jam into warm, sterilised jars, leaving about 0.5 cm (1/4 inch) headspace. Wipe rims clean with a damp cloth and seal with lids while hot.
- Cool and label: Allow jars to cool completely at room temperature. Label with the date and store in a cool, dark place.
Tips
- Choose ripe fruit: Select apricots that are ripe but not over-soft. Underripe fruit is too tart; overripe fruit can make jam runny.
- No pectin needed: Apricots and lemon provide enough natural pectin for the jam to set, so you don’t need to add commercial pectin.
- Adjust sweetness: This recipe yields a traditional sweet jam. For a tarter finish, reduce sugar by up to 200g (but less sugar may reduce shelf life).
- Check for stones: Double-check for any remaining stones before cooking — they can be hard to spot and ruin the texture if missed.
Serving Suggestions
- Spread thickly on warm, buttered toast or fresh scones for a classic breakfast or tea-time treat.
- Spoon over Greek yoghurt or porridge for a fruity twist to your morning routine.
- Use as a glaze for pork, chicken, or lamb – apricot jam adds a lovely sweet tang to roasted meats.
- Swirl into cheesecake batter or sandwich between layers of sponge cake for a homemade dessert.
- Pair with sharp cheeses, such as blue or aged cheddar, on a platter.
Variations
- Spiced apricot jam: Add 1/2 teaspoon ground cinnamon or ginger, or a pinch of ground cloves, when adding sugar for a warming note.
- Apricot and vanilla: Split and scrape a vanilla bean into the pot with the apricots, or add 1 teaspoon vanilla extract at the end of cooking.
- Apricot and almond: Save a few apricot kernels, crack them open, blanch the almonds, and add to the jars for a subtle almond aroma (remove before eating).
- Mixed stone fruit: Replace up to half the apricots with peaches or nectarines for a more complex flavour.
Storage and Reheating
Store sealed jars of apricot jam in a cool, dark cupboard for up to 12 months. Once opened, keep in the refrigerator and use within 4–6 weeks. Always use a clean, dry spoon to prevent contamination. If you want to warm jam for easier spreading, scoop out the amount you need and microwave gently for 10–20 seconds, or place the jar (with lid off) in a bowl of hot water for a few minutes. Do not attempt to re-can or reprocess opened jam, as this can compromise food safety.
Frequently Asked Questions
- Do I need to peel the apricots?
No, you do not need to peel apricots for jam. The skins break down during cooking and add natural pectin, which helps the jam set. If you prefer a smoother jam, you can puree the cooked fruit before adding sugar, but most traditional recipes retain the skins for texture and flavour. - Why isn’t my jam setting?
Setting can be affected by the ripeness of fruit (overripe apricots have less pectin), the accuracy of measurements, or insufficient boiling. Continue boiling and test every 5 minutes. Adding a little more lemon juice can help if pectin is low. Don’t add extra sugar once boiling, as this can crystallise. - Can I use frozen apricots?
Yes, frozen apricots work well. Thaw them completely and drain excess liquid before starting. The jam may take slightly longer to reach setting point due to the extra moisture. - How do I know if my jars are properly sealed?
After cooling, the centre of the lid should be slightly concave and not flex up and down when pressed. If a jar hasn’t sealed, refrigerate and use within 4–6 weeks. Never eat jam from a jar with a bulging lid or signs of spoilage. - Can I reduce the sugar?
You can reduce sugar by up to 20%, but the jam may not set as firmly and will have a shorter shelf life. Low-sugar jams should be refrigerated and consumed within 1–2 months. - Is it safe to use a water bath for canning?
Yes, apricot jam is safe to process in a boiling water bath because it is a high-acid food. In New Zealand, many home cooks skip water-bath processing and rely on hot-fill methods, but water-bath canning is recommended for maximum safety, especially if you plan to store jam for longer than 6 months or in warm climates.