Summer apricot jam

    9 hours 50 min

    The best time to make apricot jam is May through to September when apricots are in season. The south of England in areas like Kent can produce some of the juiciest and most delicious apricots, so look in regions along the south coast and in the south east for the best apricots for your jam. This is a simple family recipe, delightful all year round on toast and in tarts and cakes.


    Hampshire, England, UK
    7 people made this

    Makes: 5 (340g) jars apricot jam

    • 1.8kg fresh apricots, stoned and halved
    • 450ml water
    • zest and juice of 1 lemon
    • zest and juice of 1 lime
    • 1.8kg granulated sugar

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:8hr setting  ›  Ready in:9hr50min 

    1. In a preserving pan over a medium heat, combine the apricots, water and the juice and zest of the lemon and lime. Simmer gently for 90 minutes until the fruit softens and breaks down.
    2. Add the sugar and stir continuously as you bring the apricot jam to the boil. Check for setting by dropping a small amount of jam onto a cold plate and pushing it with your finger. If the jam wrinkles, it is ready.
    3. Transfer the jam to sterilised jars and cover immediately. Leave overnight undisturbed in a cool dark place to set before serving.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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