Recipe
Best Ever Apricot Jam Recipe
Rated 5.0 stars by 1 users
Capture the taste of summer with this easy homemade apricot jam, made using Whitworths Jam Sugar for a perfect set and shine every time. With perfectly ripe apricots, lemon juice, and jam sugar, this recipe is simple, quick, and full of naturally sweet, tangy flavour. Ideal for spreading on toast, swirling into yogurt, or gifting in pretty jars!
Ingredients
-
850g Apricots (stones removed)
-
700g Whitworths Jam Sugar
-
Juice of 1 Lemon
Directions
- Place a small plate in the freezer to use later when testing the jam.
- Halve the apricots, remove the stones, and dice them into smaller pieces.
- Add the diced apricots, jam sugar, and lemon juice to a large saucepan.
- Heat the mixture gently over medium heat, stirring continuously until the sugar has dissolved.
- Bring the mixture to a rolling boil.
- Allow the jam to boil for 20 minutes, stirring occasionally to prevent sticking.
- To check if the jam is ready, spoon a small amount onto the chilled plate. After 30 seconds, push the jam gently with a fingertip; if it forms a skin that wrinkles, it is ready. If not, boil for an additional 2 minutes and test again. Repeat until the desired consistency is reached, taking care not to over-boil, as this could make the jam overly thick.
- Remove the jam from the heat and skim off any foam or scum from the surface, discarding it.
- Allow the jam to rest for 5 minutes before ladling it into hot sterile jars using a funnel for precision.
- Immediately place lids on the jars and set them aside to cool completely.
- Store the cooled jars in a cool, dark place. The jam will keep for up to 6 months if kept unopened.
Enjoy your homemade apricot jam!
Recipe Note
Tips
To sterilise jars, wash both jars and lids thoroughly in warm, soapy water. Rinse them clean and, while still damp, place them upside down on a baking tray. Bake in a preheated oven at 180°C (160°C fan) for 15 minutes.