Dried Apricot Jam Recipe

Introduction

This dried apricot jam is a delightful way to capture the sunny sweetness of apricots all year round. With vibrant lemon juice and just the right amount of sugar, it’s perfect for spreading on toast or using in desserts.

Ingredients

• 500g whole dried apricots, chopped
• Juice of 3 large lemons
• 1½ kg jam sugar

Instructions

1. Step 1: Place the chopped apricots in a large pan and add 1.5 litres of water. Cover and leave to soak overnight.
2. Step 2: The next day, chill a small plate in the fridge for later use. Put the apricots and soaking water on the stove, add the lemon juice, and bring to a boil. Reduce heat and simmer for 30 minutes, or until the apricots are tender and starting to break up.
3. Step 3: Remove the pan from heat and stir in the jam sugar until dissolved. Return to a rapid boil and cook for 20 minutes or until the setting point is reached.
4. Step 4: Test the setting point by placing a spoonful of jam on the chilled plate. Return it to the fridge for a few minutes, then push the jam with your finger—it should wrinkle. Alternatively, use a sugar thermometer to check for 105°C.
5. Step 5: Carefully pour the hot jam into sterilised hot jars. Place a disc of wax paper or baking parchment on top, seal with a lid, and leave to cool and set.

Tips & Variations

• For extra flavor, add a cinnamon stick or a vanilla pod during the simmering stage and remove before adding the sugar.
• If you prefer a smoother texture, blend the apricots slightly after soaking and before cooking.

Storage

Store unopened jars in a cool, dark cupboard for up to 6 months. Once opened, keep the jam refrigerated and consume within a few weeks. Reheat gently if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots have a higher water content, so you’ll need to adjust the amount of added water and possibly the cooking time. Dried apricots offer a more concentrated flavor ideal for this recipe.

How do I sterilise the jars properly?

Wash jars and lids in hot soapy water, rinse well, then place in a preheated oven at 140°C for 10–15 minutes or boil them in water for 10 minutes. Keep jars hot until ready to fill to avoid cracking when adding hot jam.

Dried Apricot Jam Recipe

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★★★★★

4.5 from 146 reviews

• Author: Cleo
• Total Time: 13 hours
• Yield: Approximately 6 jars (250ml each) 1x
• Diet: Vegetarian

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Description

This delicious homemade dried apricot jam combines the natural sweetness of dried apricots with the tang of fresh lemon juice and the perfect balance of sugar. The apricots are soaked overnight, then simmered and boiled with sugar to the precise setting point, resulting in a thick, flavorful jam ideal for spreading on toast or adding to desserts.

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Ingredients

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Ingredients

• 500g whole dried apricots, chopped
• Juice of 3 large lemons
• 1½ kg jam sugar
• 1.5 litres water

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Instructions

1. Soaking the apricots: Place the chopped dried apricots into a large pan. Add 1.5 litres of water, cover the pan, and leave it to soak overnight. This step rehydrates the apricots, softening them for cooking.
2. Cooking the apricots: The next day, take a small plate and place it in the fridge to chill for later use. Then, put the soaked apricots along with the soaking water on the hob. Add the freshly squeezed juice of 3 large lemons. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 30 minutes or until the apricots become tender and begin to break up.
3. Adding sugar and boiling: Remove the pan from the heat and stir in the jam sugar until fully dissolved. Return the pan to the heat and boil the mixture rapidly for 20 minutes. This boiling process helps the jam thicken and reach its setting point.
4. Checking the setting point: To test if the jam has set, remove the chilled plate from the fridge and spoon a small amount of jam onto the plate. Return it to the fridge for a few minutes. Once chilled, push the jam with your finger; if it wrinkles, the jam has reached the setting point. Alternatively, use a sugar thermometer to check if the temperature has reached 105°C (221°F), which indicates proper setting.
5. Jarring and storing: Carefully pour the hot jam into sterilised jars while still warm. Place a disc of wax paper or baking parchment on top of the jam before sealing the jars with lids. Allow the jars to cool completely and the jam to set. Unopened, the jam can be stored in a cool, dark cupboard for up to 6 months.

Notes

• Soaking the apricots overnight ensures they rehydrate properly, resulting in a smoother jam texture.
• Use sterilised jars to prevent spoilage and extend shelf life.
• Keep a chilled plate in the fridge ahead of time to test the jam setting accurately.
• The jam will last for 6 months unopened if stored in a cool, dark place.
• Adding lemon juice helps with natural preservation and balancing the sweetness.
• Temperature and timing are crucial to achieve the right jam consistency.

• Prep Time: 12 hours 10 minutes
• Cook Time: 50 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: dried apricot jam, homemade jam, preserves, jam recipe, apricot preserves, stovetop jam