Dried Apricot Jam Recipe

Introduction

Dried apricot jam is a wonderfully sweet and tangy preserve that captures the rich flavor of apricots all year round. This recipe transforms dried apricots into a luscious spread, perfect for toast or desserts.

Ingredients

• 500g whole dried apricots, chopped
• Juice of 3 large lemons
• 1½ kg jam sugar
• 1.5 litres water

Instructions

1. Step 1: Place the chopped apricots in a large pan and add 1.5 litres of water. Cover the pan and leave the apricots to soak overnight.
2. Step 2: The next day, chill a small plate in the fridge. Put the soaked apricots and water on the hob, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the apricots are tender and beginning to break down.
3. Step 3: Remove the pan from heat and stir in the jam sugar until fully dissolved.
4. Step 4: Return the pan to the heat and boil rapidly for 20 minutes or until the jam reaches setting point. To test, place a spoonful of jam on the chilled plate, return it to the fridge for a few minutes, then press with your finger. The jam should wrinkle if set. Alternatively, use a sugar thermometer to check for 105°C.
5. Step 5: Carefully pour the hot jam into sterilised jars. Place a disc of wax paper or baking parchment on top of the jam, seal with lids, and leave to cool and set.

Tips & Variations

• Use a sugar thermometer to ensure perfect setting without overcooking the jam.
• For added flavor, stir in a teaspoon of vanilla extract just before boiling.
• Replace lemon juice with orange juice for a different citrus twist.

Storage

Store unopened jars of dried apricot jam in a cool, dark cupboard for up to 6 months. Once opened, keep refrigerated and consume within 3 weeks. Reheat gently if the jam becomes too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried apricots?

Fresh apricots contain more water, so the soaking step is unnecessary, and cooking times will differ. This recipe is optimized for dried apricots to achieve a rich, concentrated flavor.

How do I sterilise the jars properly?

Wash jars and lids in hot soapy water, rinse well, then dry. Place jars in a preheated oven at 140°C (275°F) for 15 minutes or boil them in water for 10 minutes. Keep jars hot until ready to fill.

Dried Apricot Jam Recipe

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★★★★★

4.4 from 88 reviews

• Author: Jack
• Total Time: 12 hours 50 minutes
• Yield: Approximately 4 to 5 jars (about 1.5 to 2 liters total) 1x
• Diet: Vegetarian

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Description

A classic homemade dried apricot jam recipe that transforms whole dried apricots into a luscious, tangy spread perfect for toast, desserts, or gifts. This jam combines the natural sweetness of apricots with fresh lemon juice and traditional jam sugar, cooked slowly on the stovetop to develop a rich flavor and ideal consistency.

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Ingredients

Scale 1x2x3x

Fruit

• 500g whole dried apricots, chopped
• Juice of 3 large lemons

Other Ingredients

• 1½ kg jam sugar
• 1.5 litres water

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Instructions

1. Soak apricots overnight: Place the chopped dried apricots in a large pan and pour in 1.5 litres of water. Cover the pan and leave it overnight to let the apricots absorb the water and soften.
2. Simmer the apricots: The next day, chill a small plate in the fridge for testing jam set later. Put the apricots and soaking water on the hob and add the freshly squeezed lemon juice. Bring the mixture to a boil, then reduce heat and simmer gently for 30 minutes or until the apricots are tender and breaking up.
3. Add sugar and dissolve: Remove the pan from the heat and stir in the jam sugar until fully dissolved. This is crucial to ensure the sugar integrates smoothly without graininess.
4. Boil to setting point: Return the pan to heat and boil the jam mixture rapidly for 20 minutes. Test the setting point by placing a small spoonful of jam on the chilled plate, refrigerate it for a few minutes, and then push with your finger—the jam should wrinkle. Alternatively, use a sugar thermometer and confirm the temperature has reached 105°C (221°F).
5. Jar the jam: Carefully pour the hot jam into sterilised jars while still hot. Place a disc of wax paper or baking parchment on top of the jam surface before sealing with a lid. Leave the jam to cool and set at room temperature.
6. Storage: Once sealed and cooled, store the jam in a cool, dark cupboard where it will keep unopened for up to six months.

Notes

• Using a sugar thermometer ensures accuracy in reaching the jam’s setting point.
• Chilling the plate beforehand makes it easier to test the jam’s set properly.
• Ensure jars are sterilised to prevent spoilage and extend shelf life.
• Adding lemon juice not only enhances flavor but also helps in preserving the jam due to its acidity.
• The jam will thicken further as it cools, so don’t overcook it to avoid dryness.

• Prep Time: 12 hours (including soaking time)
• Cook Time: 50 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: dried apricot jam, homemade jam recipe, fruit preserve, apricot preserve, jam making, stovetop jam