Dried Apricot Jam Recipe

Introduction

This dried apricot jam is a delightful way to enjoy the rich, sweet flavor of dried fruit in a spreadable form. With a bright lemony twist, it’s perfect for toast, scones, or as a gift for friends and family.

Ingredients

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

Instructions

1. Step 1: Place the chopped apricots in a large pan, add 1.5 litres of water, cover, and leave to soak overnight.
2. Step 2: The next day, put a small plate in the fridge to chill. Heat the apricots and soaking water on the hob, then add the lemon juice and bring to a boil. Reduce the heat and simmer for 30 minutes or until the apricots are tender and starting to break up.
3. Step 3: Remove the pan from the heat and stir in the jam sugar until it dissolves. Return the pan to the heat and boil rapidly for 20 minutes or until the jam reaches its setting point.
4. Step 4: To check the setting point, put a spoonful of jam onto the chilled plate and place it back in the fridge for a few minutes. The jam should wrinkle when pushed with a finger. Alternatively, use a sugar thermometer—the setting point is 105°C.
5. Step 5: Carefully pour the hot jam into sterilised jars, top each with a disc of wax paper or baking parchment, seal with a lid, and leave to cool and set.

Tips & Variations

• For a smoother jam, blend the apricots slightly before boiling.
• Add a cinnamon stick during simmering for a warm, spiced flavor—remove before adding sugar.
• Use lemon zest along with the juice for extra brightness.

Storage

Store unopened jars in a cool, dark cupboard for up to 6 months. Once opened, keep refrigerated and consume within 3 weeks. Reheat gently before use if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

You can substitute fresh apricots, but adjust the water amount since fresh fruit contains more moisture. The setting time may also vary.

How do I sterilise jars properly?

Wash jars and lids in hot soapy water, rinse well, then place them in a preheated oven at 140°C (275°F) for 15 minutes or boil them in water for 10 minutes. Keep jars hot until filling.

Dried Apricot Jam Recipe

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★★★★★

4.6 from 94 reviews

• Author: Jake
• Total Time: 12 hours 50 minutes
• Yield: Approximately 6–7 standard 300ml jam jars 1x
• Diet: Vegetarian

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Description

A delightful homemade dried apricot jam made by soaking dried apricots overnight, simmering them with fresh lemon juice, and sweetening with jam sugar to create a thick, flavorful preserve perfect for spreading.

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Ingredients

Scale 1x2x3x

Dried Apricot Jam Ingredients

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

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Instructions

1. Soak Apricots: Place the chopped dried apricots in a large pan, add 1.5 litres of water, cover, and leave to soak overnight to rehydrate the fruit thoroughly.
2. Simmer Apricots: The next day, put a small plate in the fridge to chill for later setting tests. Then add the apricots and soaking water to the stove, pour in the lemon juice, bring to a boil, reduce the heat, and simmer gently for 30 minutes or until the apricots are tender and beginning to break down.
3. Add Sugar and Boil: Remove the pan from heat, stir in the jam sugar until thoroughly dissolved. Return the pan to the stove and boil rapidly for 20 minutes until the jam reaches the setting point. Test using the chilled plate method or a sugar thermometer reading 105°C.
4. Jar the Jam: Carefully ladle the hot jam into sterilised jars, top each jar with a disc of wax paper or baking parchment, seal with a lid, and allow to cool and set completely before storing.
5. Storage: Once cooled, store the jam in a cool, dark cupboard. The sealed jam can last up to 6 months unopened.

Notes

• Chilling a small plate beforehand is a simple way to test the jam’s setting point.
• Using a sugar thermometer helps achieve perfect jam consistency.
• Ensure jars are sterilised to prevent spoilage and extend shelf life.
• The wax paper disc on top prevents skin forming on the jam surface.
• The jam can be gifted using printable label templates for a personal touch.

• Prep Time: 12 hours (including soaking time)
• Cook Time: 50 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

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