Apricot Jam

Use the best and sweetest apricots you can find to make the best jam.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 1 hour Servings: Makes 8 cups
  • 1.5kg fresh apricots, halved and stoned

    2 cups water

    juice of 1 lemon

    7 cups sugar

    1 tsp butter

  • 1. Put the apricots and water into a preserving pan with the lemon juice and bring to a simmer, stirring. Cook for 10–15 minutes.

  • 2. Add the sugar gradually and stir until it has dissolved. Bring the jam to a fast, rolling boil, stirring often, and boil for 5–6 minutes.

  • 3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.

  • 4. Pour the jam into sterilised jars and cover tightly.

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