Apricot Jam

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Apricot Jam - It's Not Complicated Recipes #jam #apricotjam #apricots #summer #preserve #jamrecipes #desserts #easyrecipes #glutenfree

It is the first time, I have made Apricot Jam.  Well, the truth is, it is the first time I have made jam of any kind, but it won’t be the last. Armed with some advice from my mum, Faye, I have produced 12 beautiful jars of golden, sweet deliciousness. With this beautiful condiment, I will be able to enjoy the taste of summer far beyond the season. We are currently enjoying the jam in many ways. It is delicious on toast, with croissants or on scones with cream. It also works well as a glaze for pork tenderloin and even drizzled over fresh, tangy goat cheese.

My jam-making occurred as the result of my receiving 20kg of fresh apricots from the Riverland. My friend, Brad, has had a tree-change, giving up flying and following his dream of growing his own produce.

It is produce from his trees that I have used for this recipe. The apricots are not of the supermarket-perfect-flesh, consistently-sized variety. They vary in size, there is an occasional patch of sunburn, or here and there, evidence that a bird has also been enjoying the fruit. It is how produce, which has been naturally grown, should be. However, far outweighing any minor blemish is the flavour of the fruit – it is exquisite, with a natural, honeyed-sweetness which comes from fruit which ripen naturally on the tree, allowing the sugars to develop. For that reason, the fruit bears no resemblance to the supermarket apricot which is often picked whilst unripe and rock hard.

Indeed, I believe home-made jam is a treat, a very rare treat at that.

These days most of us feel that we’re far too busy, or we lack the knowledge, to make our own jam. I will admit, I did invest a few hours in making the jam, but it is time well spent, rewarding me with a fantastic result.

So, if you wish to make your own jam, let me offer a few words of encouragement.

Tips for success when making Apricot Jam:

Home-made jam is the perfect way to use fruit at the peak of its season. To obtain maximum flavour, I encourage you to seek out home-grown fruit. A friend or neighbour may have some fruit they would be happy to share, or, go to local markets and purchase some fruit there. The great thing about making jam is that you can make it in small quantities. But perhaps the best reason is that home-made jam tastes so much better than store-bought jam. Moreover, when you make it yourself, you know that it contains quality ingredients, without any chemicals or artificial preservatives.

Although there is a great deal of science involved in jam making, you don’t need any special equipment.

You don’t need a preserving pan; you need a large, wide saucepan. The large surface area allows faster water evaporation, giving the jam a concentrated flavour. Avoid aluminium pans, the acid in the fruit will react with the pan, giving the jam a metallic taste.

The science of jam making:

For jam to set, acid and pectin are necessary. Pectin is a naturally occurring substance, found in varying degrees in different fruits. When heated to a high temperature, in combination with acid and sugar, pectin forms a gel. Apricots, for example, have a medium pectin content and low acidity, so to boost the acidity and pectin I have added lemon juice. Lemon juice is acidic and has a high pectin content. If you have some slightly unripe apricots, don’t hesitate to use some. They also assist with setting as they contain more pectin and are more acidic.  

It is possible to buy jam sugar; this is sugar with added pectin. However, it is not necessary for this recipe, as the jam will set naturally. And about the sugar, when you see it weighed out it is slightly alarming. However, please don’t reduce the amount of sugar. The sugar not only sweetens the fruit but it helps the jam to set and acts as a preservative. If you reduce the sugar, in short, your jam may go mouldy.

To begin, cut the fruit in half and remove the stone. Place the fruit in a large, wide saucepan, add a little water to begin the process and bring it to a gentle simmer.

The fruit will release liquid as the temperature rises. When the fruit softens, I add the sugar and stir to dissolve. When the sugar dissolves, boil rapidly, stirring frequently to prevent the jam catching on the bottom of the pan. Continue to boil for about 30 minutes, stirring frequently. You can test for setting point using a thermometer. Setting point is 104oC/220oF. However, I used the “wrinkle ‘” test. Whilst the jam is boiling, place 2 saucers or small plates in the freezer. To test if the jam is set, take a small amount and put it onto the cold saucer. Leave for a moment to cool, then push the outer edge of the jam into the centre with your index finger. If the jam wrinkles even a little, it will set. When the jam has reached setting point, pour it into hot, sterilised jars and seal immediately.

There’s something very satisfying about making jam. Make the most of seasonal fruit with this simple pleasure.

More delicious jam and spread recipes:

Your jam will sit in your cupboard for months, encouraging you to find new ways in which to use it. Home-made jam also makes a lovely gift. For attractive presentation, cut a circle of coloured paper or cloth, place over the lid and tie with a pretty ribbon.

Please let me know in the comments below if you try this.

Alex xx

5 from 52 votes
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Apricot Jam

Make the most of seasonal fruit by making your own jam. It is a simple pleasure which will reward you with jam that has a pure, fruit flavour. You will notice a tremendous difference between the home-made variety and commercially prepared jam.

Course Condiment, Sauce
Cuisine Australian
Keyword apricot jam, breakfast, condiment, delicious, easy, homemade jam, jam, simple, sweet
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12 medium sized jars
Calories 746 kcal
Author Alexandra

Ingredients

  • 2.5 kg fresh apricots * approximately 5 lb
  • 1/4 cup water 60 ml
  • 1/4 cup freshly squeezed lemon juice * 60 ml
  • 2 kg granulated sugar * 3 3/4 lb

Equipment

  • 12 medium sized sterilised jars with metal lids – see below for details*

Instructions

  1. Wash the apricots and pat dry. Cut in half and remove the stones. Remove any blemishes*.

  2. Place the apricots in a large, wide saucepan* and add the lemon juice and water.

  3. Bring to the boil over medium heat, stirring occasionally with a long-handled wooden spoon*.

  4. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through, 10-15 minutes.

    Meanwhile, put 2 small plates or saucers in the freezer.

  5. Add the sugar to the apricots and stir constantly, without boiling, until the sugar has dissolved.

  6. Once the sugar has dissolved, increase the heat to boil the liquid off. Continue to cook, uncovered, stirring occasionally to make sure the mixture does not catch and burn on the bottom of the pan.

  7. For clear jam, skim off any foam that rises to the surface.

    As the mixture thickens and reduces, stir frequently. At this stage, the jam requires your attention so do not venture too far away from the stove.

  8. When the jam looks thick, after boiling for about 20-30 minutes,* turn off the heat and put a small amount of jam on a chilled plate. Let it stand for a minute to cool then push your finger through the jam. If it wrinkles, even slightly, it is ready. If it is still quite liquid put it back on the heat for a further 5 minutes and check again.

  9. When the jam reaches setting point, skim further if necessary and then set the jam aside for about 10 minutes. This helps any pieces of fruit to be evenly distributed when placed in the jar. Without standing, the fruit will rise to the top of the jar.

    Carefully ladle the jam into the heated, sterilised jars*. It goes without saying that you need to be very careful. Splashing yourself with hot jam will result in a very serious burn. In fact, I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

  10. Cover tightly with the metal lids and leave to cool.

    Wipe the jars to remove any spills and store the jam in a cool, dark place.

  11. When using the jam, always ensure that you use a clean, dry spoon to prevent mould. As a further precaution, store the opened jar of jam in the fridge.

To Sterilise the Jars

  1. Choose glass jars with an airtight, metal lid and ensure they have been washed, either in the dishwasher or by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts.

    Preheat the oven to 130oC/270oF.

    Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with jam.

Recipe Notes

*You can make jam with just a small quantity of fruit. Many recipes use equal quantities, by weight, of fruit and sugar. However, a lot of jam recipes can be made with a little less sugar. As a general guide, weigh the fruit and use ¾ of that amount of sugar, ie, 1 kg of fruit and ¾ kg sugar. If you use a smaller quantity of fruit the jam will set in a shorter cooking time. You’re not restricted to using apricots; if you’re able to access other lovely stone fruits use those instead, they all make delicious jam.
*It is essential to use just ripe, or slightly unripe, fruit. Bruised or over-ripe fruit is not suitable. Remove any minor blemishes such as sunburnt sports or evidence of bird pecking.
*Fresh lemon juice not only balances the sweetness of the sugar, it also helps the pectin to set the jam.
*Do not reduce the amount of sugar. The sugar not only sweetens the fruit but it helps the jam to set and acts as a preservative. If you reduce the sugar, your jam may go mouldy.
* I use recycled jars with metal lids that are in good condition. Choose glass jars with tight-fitting lids and ensure the lids do not have rubber inserts. See the notes above re sterilising the jars.
* Always choose your widest saucepan that has enough height to enable the jam to boil vigorously. More surface area means the liquid can evaporate faster and having sufficient height means you can boil the jam at a higher heat.
*To stir, use a long-handled wooden spoon. Metal will become dangerously hot.
*If your finished jam has not set as much as you would like, don’t worry, it will still be delicious stirred into some plain yoghurt or served over our no-churn vanilla ice cream. Or if it is slightly over-set and is very firm, it will be a lovely accompaniment on a cheese board.
Boiling time depends on a number of factors, the width of your saucepan and the heat at which the fruit is boiled.
*It is best to ladle the jam into hot jars to avoid them cracking.

Nutrition Facts
Apricot Jam
Amount Per Serving
Calories 746
% Daily Value*
Sodium 4mg0%
Potassium 548mg16%
Carbohydrates 190g63%
Fiber 4g17%
Sugar 185g206%
Protein 2g4%
Vitamin A 4015IU80%
Vitamin C 22.8mg28%
Calcium 29mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Apricot Jam with Croissants
Apricot Jam served with Scones
Apricot Jam
Apricot Jam - It's Not Complicated Recipes #jam #apricotjam #apricots #summer #preserve #glutenfree #jamrecipes #desserts #easyrecipes
Apricot Jam - It's Not Complicated Recipes #jam #apricotjam #apricots #summer #preserve #glutenfree #jamrecipes #desserts #easyrecipes

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About the Author

Alexandra

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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

240 Comments on “Apricot Jam”

  1. 5 stars
    I can vouch for the deliciousness of the recipe, having been lucky enough to receive a jar!
    It is beyond good!

  2. 5 stars
    Your post was such a delight to read. Couldn’t agree more about naturally ripened produce tasting way better than the ones we usually get out of supermarkets! I am not a big fan of apricots, but reading this makes me want to have one 🙂

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  4. 5 stars
    I always think cooking is very complicated. It may be not a cup of tea for me. But after reading your article, i would like to try it out. Thanks for sharing your knowledge.

  5. 5 stars
    When I was studying in Japan, my host mother do home make jam and I have that every morning. After so many years, I can still remember the good taste. Your post has inspired me to try to make some home made jam from home.

  6. 5 stars
    This recipe looks great, I really enjoy apricots and look forward to trying this recipe this weekend with some fresh bread.

  7. This looks delicious. There is something amazing about a homemade jam. I also love peaches. The pictures and the details to making this make me feel like I can successfully make it also. Thank you for sharing. I may have to try this.

  8. This is such a complex procedure but you made it sound so simple and easy. I have bookmarked this and I will try it in sometime. Will definitely share my thoughts after I had some success

  9. 5 stars
    I love apricots! This brings back memories of getting homemade jam with my family at roadside stands and at this one place near Austin. That’s an interesting point about the necessity of sugar, too. I wonder if Stevia would be an adequate substitute.

  10. 5 stars
    Oh my! It looks easy to make this jam. And I never try this before, I am always making is Strawberry jam I should try this one.

  11. Jam always reminds me of Monica from Friends making jam to get over her breakup with Richard. I’m sure she made plenty of apricot jam.

    Thanks for sharing! x

    Michelle
    dressingwithstyle-s.com

  12. I like how the decision to settle down and create his own produce makes a great impact and change. So glad that your friend was able to manage that and that you are now offering those apricot jam.

  13. I always say I’ll make jam some day and still haven’t. Maybe this is the year I tackle it. That apricot jam looks amazing. I’ll bring over some buttermilk biscuits. YUM!

  14. 5 stars
    I love that you sterilise the jars in the oven. One thing that deters me from mkaing jam is the thought of having to boild the jars in water. This is much easier and will be my new method! My sister in law has a huge apricot tree so I think I’ll be stealing some this year!!

  15. What a wonderful gift your friend gave you to enjoy. Making jam is the perfect way to preserve and enjoy this fruit.

  16. 5 stars
    You are lucky to have friend who gave you those delicious apricots. I love them. Apricot jam is my favorite. I couldn’t get fresh apricots, when I get I will try this jam recipe.

  17. 5 stars
    I’ve not made a jam myself because of the time and stress, now I’m encouraged to try it out. Nothing beats organic food. Thanks for sharing your secret secret to making the perfect jam.

  18. You gave me an idea of perfect give aways during occassions. This is special because it is a not so easy process.

  19. Homemade Jam is the BEST! It always seems difficult but also so simple. Thanks for sharing, I’ll have to give this a try!

  20. My mother-in-law always makes the most amazing jams but I could never understand how she did so! Thank you for such a detailed post. I will definitely be saving this! Apricot jam used to be a favorite of mine when I was younger 🙂

  21. This sounds so good! My husband’s grandma made the best pomegranate jam. She just passed away and we will treasure those memories of her. I want to learn how to make it too!

  22. 5 stars
    I’ve never made jam by myself, but this post makes me really want to try it out! LOVE your step by step process with images, thank you so much for sharing!!

  23. 5 stars
    This jam looks fantastic Alex and Faye! I love that you have stuck to all of the steps even though it was a long process. You will be so happy each time you reach for a jar of the jam, to know exactly what has gone into it and how it has been made. Great work.

  24. 5 stars
    I LOVE making my own jam – every since I started making my own, I cannot eat a store-bought one! I have never tried to make jam with apricots but I love the idea! Since it is the perfect season for it, I know what my next batch of jam will be 😉

  25. I am getting more into making my own stuff from scratch. I definitely want to make my own jam from scratch.

  26. 5 stars
    Oh I love the idea about using the Jam for a glaze for pork tenderloin! Looking forward to that recipe 🙂
    Homemade is always better!

  27. 5 stars
    I love apricot jam on just about everything, so this is my kind of recipe! It looks so simple to make too, and with a great result!

  28. 5 stars
    Oh true. HOmemade jams are a treat. Too bad I don’t have the time to really make them. When I was younger, my grand mother would also make jams made of available local fruits. 😀

    1. Aww, what lovely childhood memories. It does take a little time to make, I admit, but it is such a relaxing process. If you ever have some time off, I do recommend it 🙂

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  33. I rarely tasted apricot jam and I liked it’s taste. Never thought of making one but will give this recipe a try. 🙂

    1. I do hope you try the jam Krysten. By preserving some apricots in this manner I am able to have a few jars of sunshine to enjoy in the winter. 🙂

    1. I don’t eat a lot of jam. In fact, I give most away, it makes great gifts. But I do like to keep a few jars to bring some sunshine to the winter months. 🙂

  34. I’ve made a lot of jams and jellies over the years but never had the opportunity to make apricot. I’ve pinned your post so that I can refer back to in in the near future as this fruit will be coming into season here soon.

  35. 5 stars
    Jam is a wonderful way to preserve fruits and you did a great job with this apricot jam. Looks fantastic and I bet it is delicious.

    1. Thank you Adriana, I do like to take advantage of fruits when they are in season and use them in as many ways as possible. With this jam, I am able to enjoy the taste of apricot throughout winter. 🙂

  36. Looks like a lovely jam to indulge in. I am a good fan of foods like this. I wanna try this myself.

    1. Homemade jam is so good; it is really superior to store bought. The flavour of the fruit shines through. Please let me know if you try it. 🙂

  37. We love jams at our home. Generally make strawberry and Mango jam. I will share it with my mom. She would love to make apricot Jan.

  38. 5 stars
    This jam looks rather tasty. I have tried to make home made jam before but never really made it work.

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  40. I love, love, loved apricot jam. I haven’t had it in years. Knowing it doesn’t take any special equipment motivates me to find some apricots homegrown locally.

  41. I wish I read these tips before we attempted our recent persimmon jam. Ours was a fail, it’s more of a glob than anything spreadable. Next time we will try apricot, and follow your guidelines.

    1. Rhonda, if your persimmon jam is thick maybe you could use it to accompany cheese, along the lines of quince paste. I do look forward to hearing if you try the apricot jam. 🙂

  42. I absolutely love apricots and this recipe is next to divine. Would love to try it. Thank you for sharing this.

  43. I have never tried to make an apricot jam and this one look so easy and so delicious. I am going to try this sometimes and I am sure my kids would love this.

  44. 5 stars
    Apricot jam is one of the best. I remember how my mom used to make mountains of jars of jam every summer, using the seasonal fruits. The entire kitchen would smell delicious, even if it was very hot. Homemade jam is always so much more delicious than the store bought one.

    1. Some lovely memories Joanna; it’s so true, it’s often hot when we make jam. We don’t make so much these days but it’s nice to always have some on hand. It’s a special treat. 🙂

  45. This looks like such a delicious recipe. And I can think of all kinds of things to do with this jam. I wonder if I could substitute some different fruit and come up with a good jam recipe as my daughter isn’t a huge fan of apricots. I will have to try this out for myself.

    1. Hi David, you could certainly try another fruit. As a general rule, you weigh the fruit and use 3/4 of that amount in sugar. If the fruit is acidic, as some berries are, you could use equal weights fruit and sugar. I look forward to hearing when you make jam. 🙂

  46. 5 stars
    YUM! I love apricot jam but haven’t considered making it at home yet. Thanks to this recipe, I just might try it!

  47. 5 stars
    I always love having jam for bread every breakfast but never tried to have an apricot jam. It look so delicious and look so easy to make.

  48. 5 stars
    I love brea and apricot jam certainly get my attention here. I also love how you bottle them and looks so pretty and can be a present for my neighbor.

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