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.
Ingredients
Scale
Fruit
- 500g whole dried apricots, chopped
- Juice of 3 large lemons
Other Ingredients
- 1½ kg jam sugar
- 1.5 litres water
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
