Apricot jam is a classic British preserve, known for its bright, tangy sweetness and beautiful golden colour. Making your own apricot jam at home is surprisingly straightforward, and the result is a delicious spread that far surpasses most shop-bought varieties. Whether you use it for toast, baking, or as a glaze, this traditional recipe captures the essence of ripe apricots in every spoonful.
Ingredients
- 1.5 kg fresh ripe apricots (about 3 lbs, stoned weight)
- 1.2 kg granulated sugar
- Juice of 1 large lemon (about 3 tbsp)
- 150 ml water
- Optional: 2 apricot kernels (from inside the stones)
Instructions
- Prepare the apricots: Wash the apricots thoroughly. Cut each in half, remove and reserve the stones. Chop the apricot halves into quarters or smaller pieces for a smoother jam, or leave them larger for a chunkier texture.
- Extract kernels (optional): If you like a subtle almond flavour, crack open 2 of the saved apricot stones with a nutcracker. Remove the kernels, blanch in boiling water for 1 minute, then slip off the skins. Set aside.
- Combine fruit and water: Place the prepared apricots in a large, heavy-bottomed preserving pan or wide saucepan. Add the water and lemon juice. Gently bring to a simmer over medium heat, stirring occasionally. Simmer for 15–20 minutes until the fruit is soft and starting to break down.
- Add sugar: Reduce the heat to low. Add the sugar, stirring gently until completely dissolved. Do not let the mixture boil yet, as undissolved sugar can cause crystallisation.
- Boil to setting point: Increase the heat and bring the mixture to a rapid boil. Stir frequently to prevent sticking, and skim off any foam that forms. Boil hard for 10–15 minutes, then start testing for setting point (105°C/220°F on a sugar thermometer, or see Tips below).
- Test for set: To test without a thermometer, place a teaspoon of jam on a cold plate and let it sit for 1 minute. Run your finger through it: if the surface wrinkles and holds its shape, it’s ready. If not, boil for 2–3 more minutes and test again.
- Add kernels (optional): If using, stir in the blanched apricot kernels at this stage.
- Pot and seal: Remove the pan from the heat. Let the jam rest for 5 minutes so the fruit pieces distribute evenly. Pour into warm, sterilised jars using a ladle and jam funnel, leaving about 0.5 cm headspace. Wipe rims, seal with lids immediately, and invert jars for 2 minutes to help create a vacuum seal.
- Cool and store: Upright the jars and let cool completely. Label with the date. Store in a cool, dark place.
Tips
- Substitutions: If fresh apricots aren’t available, you can use high-quality tinned apricots in juice (not syrup), well drained. Reduce added sugar by 10% as tinned fruit is sweeter.
- Setting point: Using a sugar thermometer is the most reliable way to achieve the perfect set. Alternatively, use the cold plate test as described above. Don’t over-boil, or the jam may become too thick or caramelised.
- Storage: Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, refrigerate and use within 4 weeks.
- Avoid crystallisation: Ensure all sugar is fully dissolved before boiling. Stir gently and avoid scraping the pan sides after boiling begins to prevent crystals.
Serving Suggestions
- Spread generously on slices of crusty sourdough or toasted crumpets for a classic British breakfast.
- Use as a filling for Victoria sponge cakes, jam tarts, or thumbprint biscuits.
- Warm slightly and brush over fruit tarts or Danish pastries as a shiny glaze.
- Stir into Greek yoghurt or porridge for a fruity boost.
- Pair with mature cheddar or goat’s cheese as part of a cheese board.
Variations
- Apricot and Vanilla: Add the seeds from half a vanilla pod or 1 tsp vanilla extract at the end of cooking for a fragrant twist.
- Apricot and Ginger: Stir in 1–2 tbsp finely chopped stem ginger for a warming, spicy note.
- Reduced Sugar: Use a 2:1 jam sugar (with added pectin) and halve the sugar for a lighter, less-sweet preserve. Note that set and shelf life may be affected.
- Mixed Fruit Jam: Combine apricots with peaches or plums (up to half the total weight) for a more complex flavour profile.
Storage and Reheating
Properly sealed homemade apricot jam will keep in a cool, dark cupboard for up to 12 months. For best quality, use within 6–9 months, as colour and flavour may fade over time. Once opened, store the jar in the refrigerator and use within 4 weeks. If your jam becomes very thick in the fridge, simply let it stand at room temperature for 10–15 minutes before use, or warm gently in a microwave-safe bowl for 10–20 seconds (stirring after heating) to loosen the texture. Never re-boil jam after potting, as this can degrade flavour and set.
Frequently Asked Questions
- Do I need to add pectin to apricot jam?
Apricots are moderately low in pectin compared to fruits like apples or currants. However, using fresh, slightly underripe apricots and lemon juice provides enough natural pectin for a soft set. If your apricots are very ripe, or you prefer a firmer set, you can add a packet of powdered pectin or use jam sugar (with added pectin). - Can I make apricot jam without sugar?
Sugar is essential not only for sweetness but for preserving the jam and achieving the correct set. You can reduce the sugar slightly, but removing it entirely will result in a runny preserve with a much shorter shelf life. For a low-sugar option, use special low-sugar jam sugar and follow the instructions on the packet. - How do I sterilise jam jars properly?
Wash jars and lids in hot, soapy water, rinse, and place upright on a baking tray. Heat in a preheated oven at 120°C (250°F) for 15 minutes. Alternatively, run jars through a hot dishwasher cycle. Always fill jars while they are still hot to prevent cracking and help ensure a good seal. - Why is my jam runny or not setting?
If your jam is runny, it likely hasn’t reached the setting point. Return the mixture to the pan and boil for a few more minutes, testing regularly. Overly ripe fruit, insufficient sugar, or not enough cooking time can all affect the set. Adding a little pectin can help rescue a soft-set batch. - Can I freeze apricot jam?
Yes, apricot jam freezes well. Allow it to cool and transfer to freezer-safe containers, leaving some headroom for expansion. Freeze for up to 6 months. Thaw in the fridge before using. Freezing is a great option if you’re unsure about your jar-sealing technique or want to preserve smaller batches. - Is it safe to can apricot jam using a water bath?
Yes, apricot jam is sufficiently high in sugar and acid (especially with added lemon juice) to be safely canned using a water bath method, as per UK and USDA guidelines. Be sure to use sterilised jars and process them in boiling water for at least 10 minutes if you want to store jam unrefrigerated for extended periods. Always check for a good seal before storing.