Classic Apricot Jam Sweet (Print)
Sun-ripened apricots shine in a simple, three-ingredient preserve perfect for spreading and gifting.
# What You'll Need:
01 -
2.5 kg fresh apricots, prepared weight
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60 ml water
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60 ml freshly squeezed lemon juice
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1.8 kg granulated sugar
# How to Make It:
01 -
Preheat the oven to 130°C (270°F). Wash the jars and lids in hot, soapy water or in the dishwasher. Place jars and lids onto a baking tray and heat in the oven for at least 20 minutes. Air dry rubber-sealed lids instead of placing them in the oven. Keep jars on a wooden board covered with a tea towel to avoid shattering. Sterilise extra jars in case of need.
02 -
Wash apricots and pat dry. Remove blemishes, halve the apricots, and remove the stones.
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Place apricots, lemon juice, and water in a large, wide saucepan. Simmer over medium heat, stirring occasionally, until the apricots are tender, about 10-15 minutes. If a smoother texture is desired, blend the cooked apricots with a hand-held stick blender off the heat.
04 -
Add the sugar to the apricots and stir constantly over low heat until the sugar dissolves. Avoid boiling during this step.
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Increase the heat and bring the mixture to a boil. Cook uncovered, stirring frequently to prevent burning and skimming off any foam. Monitor the texture as the mixture thickens.
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After boiling for about 20 minutes, test the setting point by placing a small amount of jam on a chilled plate. Push the jam with your finger; if it wrinkles, the jam is ready. Alternatively, use a sugar thermometer to confirm the setting point at 104°C (220°F).
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Remove the jam from the heat and let it stand for 10 minutes to settle. Stir and carefully ladle the jam into the heated, sterilised jars. Fill to the brim, seal tightly, and allow the jam to cool before labeling and storing.
# Additional Notes:
01 -
Sterilise jars and lids properly to ensure shelf-stability. Use freshly picked apricots of good quality for better flavor and natural pectin content. Jam requires up to 48 hours to completely set.
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For a less chunky texture, use a hand-held stick blender to blend cooked apricots before adding sugar.
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Keep jars stored in a cool, dark place for up to a year. Refrigerate after opening and always use a clean, dry spoon.