Apple and apricot jam

    9 hours 50 min

    This is an old family recipe for apple and apricot jam, tried and tested over and over again with children, and grand-children. We like to gather our apricots at the end of the apricot season so that apple season is already underway meaning that we get the freshest ingredients possible to make this wonderful jam. Look for apricots from May through September and apples throughout the autumn.


    Hampshire, England, UK
    9 people made this

    Makes: 4 (340g) jars apple and apricot jam

    • 340g fresh apricots, stoned and halved
    • 1L water
    • 675g cooking apples - peeled, cored and sliced
    • 2 lemons, zested and juiced
    • 1.35kg granulated sugar

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

    1. In a large pan combine the fresh apricots with half of the water and cook for 90 minutes on a low heat until the apricots are soft and mushy.
    2. Meanwhile, in a separate pan, combine the apples with the remainder of the water and the juice of the lemons and cook for 90 minutes on a low heat until the apples are soft and mushy.
    3. Push the cooked apricots through a sieve into a clean preserving pan followed by the apples. Add the lemon zest and the sugar and bring to the boil, stirring continuously.
    4. Check for the setting point by dropping a small amount of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles, it is ready.
    5. Transfer the jam to sterilised jam jars and leave undisturbed overnight to set in a cool place.

    How to sterilise jars

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

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    This jam is unbelievably good! As a girl, I loved my great-grandfather's apple-apricot jelly and this is the closest thing I have ever tasted to the flavor I remember.  -  18 Sep 2017

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