Apricot jam

    1 hour 10 min

    Jam making is something I learnt from my gran, and though we used loads of different fruits, this apricot jam has got to be my favourite.

    Hampshire, England, UK
    728 people made this

    Serves: 70 

    • 1kg apricots, halved and stoned
    • juice of 1 small lemon
    • 250ml water
    • 1kg caster sugar
    • 1 knob butter

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place the apricot halves, lemon juice and water in a large non-reactive saucepan and bring slowly to the boil, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the fruit is soft.
    2. Remove from heat, add the sugar and stir until it has dissolved completely. Return the pan to the heat, add the butter and stir until melted.
    3. Bring the jam to a full boil and boil rapidly for 15 minutes, then test for setting. If setting point has not been reached, boil for 5 minutes more, then test again. Pour into warm sterilised jars and cover immediately.

    How to test jam for setting

    Test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready.

    How to sterilise jars

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

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    Reviews in English (21)


    very good. I cut the apricots into cubes and it turned out brilliantly.  -  31 Jul 2011


    I entered this into our village preserves competition -and it won 1st prize!  -  25 Aug 2012


    Quick and easy with tasty results, I have also used this same recipe to make plum jam.  -  17 Jun 2012