Monday, 5 July 2010

Apricot Jam

I love Apricots and I love Apricot jam especially on nice warm croissants for breakfast or in a home made sponge cake.  Delish.  I also use this jam as an underglaze for marzipan on the Christmas Cake. The recipe comes from "Jams and Chutney Preserving the Harvest" by Thane Prince ISBN 978-1-4053 2954-5 - if you haven't got this one I can thoroughly recommend it - has some lovely recipes in.

1kg/2 1/4 lbs just ripe apricots
Freshly squeeze juice of 3 lemons
1kg/2 1/4lb white granulated sugar
125g/4 1/2 oz liquid pectin (optional)


Cut the apricots into quarters and remove the stones.  Put the fruit and 400ml/14 fl oz water and lemon juice in a preserving pan and bring the mixture to the boil.  Simmer over a very low heat, stirring occasionally for about 15 minutes until the fruit is very soft.

Add the sugar allowing it to dissolve into the fruit and trying not to stir the mixture too much as this will damage and break up the fruit.  Some texture/chunks to the jam.

Increase the heat and bring the mixture to a full boil for about 4 to 5 minutes then stir in the pectin and boil for a further couple of minutes.  If the jam is made without pectin the jam will need to be cooked at a full rolling boil for about 15 minutes which will produce a softish jam.

Remove from the heat and test for a set.

When testing point reached pot into sterilised jars and seal and label.


  1. I made 15 lbs of stawberry jam and it looks as though its not going to set....grrrrr and I used the pectin sugar.......I will have to re-boil it tomorrow.

    I found a recipe for red currant jelly in the book to the jam maker, have you tried it???

  2. Oh hecky thump; I always hate that with Strawberry jam. I love the jam but not the temperamental will it or will it not set with it. I must say that since having the jam maker my strawberry jam has set better than it did before. I don't very often buy the specialist sugar, but if you think you may have to re-boil it put some lemon juice in which should help with the set. Alternatively if you have some gooseberries put them in some of the jam, when you re-boil it as this will give a different flavour, but it will help you achieve a set.

    Haven't tried the redcurrant jelly in the recipe book yet as I haven't got many redcurrants. Keep having a look on the market but haven't seen anything yet. I take it you are going to try this - let us know how you get on.



  3. I always used to put lemon juice in strawberry jam, it can be a real horror to get to set nicely.
    Haven't made jam since the children all left homw, must start again.

  4. I have just finished catching up on all of your most recent entries, you have been very busy.
    I don't make jam, ---lazy I know,--- my OH is diabetic, so can't use all the sugar required, I have tried using the artificial sweetener, however, it does not cook and taste the same. I have also made freezer jam, quick and easy, but again too sweet for OH. I have been putting veg,-- asparagus, so far, and fruit,-- rhubarb and strawberries, in the freezer. Trying to help out the housekeeping money in this way. The raspberries, currents, gooseberries, cherries and peas are starting to show up on the roadside stalls, so will take advantage of those.
    When I lived in England we would also have bread and jam, and good it was too, also remeber, "dripping" from the Sunday roast on bread for tea. Horror of all horrors, what would the dr's say about that.
    Have a great week.


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