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Easy Apricot Jam Recipe
A simple, three ingredient apricot jam recipe that uses the conserve method. A beautiful golden jam that can be eaten on toast or croissants in the usual way, its mellow flavour also makes it the essential glazing jam for fruit tarts and for fixing marzipan to cakes.
Servings: 30 servings (makes a generous 2 cups / 500ml in total)
Ingredients
- 550 g apricots - about 10 ripe apricots, see notes
- 400 g granulated white sugar - see note 1
- 4 tsp lemon juice
Instructions
- Remove the stones from the apricots and chop into small pieces.550 g apricots
- Put the apricots in a bowl. Cover with the sugar, add the lemon juice, and stir. Then cover the bowl and leave overnight.400 g granulated white sugar, 4 tsp lemon juice
- When you are ready to cook, place jam jars and lids in the oven at 135°C/Gas mark 1 to sterilize and warm.
- Transfer the ingredients to a deep saucepan or jam pan and set on the stove. Bring to a rolling, but not rapid boil until setting point is reached.
- Allow to stand for a few minutes to allow the bubbles to settle. Pour into hot jars, seal and allow to cool.
Notes
NB: Weight of the fruit in the recipe is the raw weight before removing the stones. You lose about 10% of the weight.
Storage
Check the jars are properly sealed. If any fail to seal, keep them in the fridge and use those first. Sealed jars can be kept on a shelf in a cool dark cupboard. Someone once asked me whether you could freeze apricot jam. Jam is a method of preserving fruit that long predates the invention of the freezer and it lasts just as long as anything in the freezer. Don't bother!Hints and tips
- Choose a deep pan. Not only will the jam rise up high to fill most of the pan when it is hot, but it can spit and splash. Boiling jam liquid is hotter than boiling water. You don't want to scald yourself.
- Don't forget to heat the jars while you cook the jam, even if they have already been sterilized. If you pour hot liquid into cold glass, the glass can break.
- No one wants a lot of equipment in the kitchen that is not in regular use. If you are going to make preserves regularly, however, I do find a jam funnel makes life much easier.
Note 1 Ingredient ratios & yield
It is easy to scale jam recipes up or down and you may want to just work to the quantity of fruit you have. That said, if you have a lot of fruit, you may want to make it in smaller batches. Here are the are the ingredient ratios for this apricot jam recipe, so you can adjust it to your fruit.- 10 apricots weigh 550–600 g, and you lose about 10 % of that weight in the stone.
- The weight of the sugar needs to be about 80 % (4/5) that of the prepared fruit (so a 4:5 sugar: fruit ratio).
- Add 4 teaspoons or 20 ml of lemon juice per 10 apricots or 450–500g prepared fruit.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 58kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 0.3mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg