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.
Ingredients
Scale
Dried Apricot Jam Ingredients
- 500g whole dried apricots, chopped
- Juice of 3 large lemons
- 1.5kg jam sugar
- 1.5 litres water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
