Preserve summer in a jar with our apricot jam recipes. We've foolproof recipes for apricot jams with and without pectin, apricot compote and more.
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.
A lovely jam to make when apricots are in season. With only two ingredients - it's very simple to make.
If you grow your own Lemon verbena, this jam recipe is a treat. The lemony herb gives this jam incomparable flavour. It is fantastically simple to make, and doesn't require pectin. Refrigerate after opening a jar.
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.
This is a fantastically simple, yet delectable jam recipe. Habanero chilli, apricots, shallots, peppers, pineapple and cherry tomatoes grace this wonderful jam. Use as a glaze on chicken, pork or even beef.
I remember in the summer when my grandmother made this jam. We would wait patiently for the jam to be cooked with slices of bread in our hands. Then we would fight over who got to to lick the spoon.
This apricot compote is lovely with scones, toast, over yoghurt, with cake or simply on its own. Children love it as a snack. I have to admit that I like it too! Store in the fridge for up to a week, or freeze.
I love apricots. This quick apricot compote is easy to make and can be enjoyed with yoghurt and muesli for breakfast, or can be served as a pudding with creme fraiche or ice cream. If you don't have apricot brandy, use regular brandy instead.
Use this natural apricot spread to replace jam and marmalade. This spread is an excellent natural sweetener for porridge, smoothies and yoghurt. It may also be added to savoury dishes like Middle Eastern tagine dishes or sauces like tomato sauce in place of sugar.
I make this jam from fresh apricots without preserving sugar. For a special twist I add cardamom which is a lovely spice for apricots. The cooking time of the jam depends on how juicy the apricots are. Note that the jam gets firmer as it cools.