Here's how to make your own classic apricot jam
Make the most of beautiful plump ripe apricots this summer and stock your pantry with this classic jam to enjoy all year round.
You’ll need sterilised jars for this recipe. See below.
How to test if your jam is ready
To test if jam is set without a thermometer, place a small plate in the freezer when you start to cook the fruit. Drop 1 tsp jam on the cold plate and return to freezer for 2 minutes. Pass your finger through the jam; if it wrinkles and doesn’t run, it’s ready to jar.
How to sterilise jars for jams and preserves
The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
How to fill your jars with jam
Fill sterilised jar up to the rim. Make sure to wipe the jar if there are any spills on the rim (this could prevent the lid from sealing). Close lid tightly and stand in a cool place until cooled.
How to properly store jam jars
Store jam jars in a dry, cool and dark place for up to 3 months. Once opened, store in the fridge for up to 2 months.
Ingredients (3)
- 900g apricots, halved, stones removed, cut into chunks
- 1kg jam-setting sugar
- 2 tsp lemon juice
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place apricots and 1/2 cup (125ml) cold water in a very large, heavy-based saucepan. Cook over medium heat, stirring often, for 15 minutes, or until apricots are soft (add a little more water if it all evaporates before apricots are soft).
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2.Add sugar and cook over medium heat, stirring until well combined. Bring to the boil over high heat, then reduce heat to medium and simmer for about 6-7 minutes, stirring constantly to avoid fruit catching on the base, until apricots are slightly translucent, jam is set when tested on a frozen plate (see recipe notes) or reads 105°C on a sugar thermometer. Stir in lemon juice.
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3.Remove pan from heat and stand for 5 minutes to allow bubbles to subside. Remove and discard any scum on the surface. Carefully pour hot jam into sterilised glass jars (see recipe notes) and secure lids. Stand in a cool place until completely cooled, then store (see recipe notes).
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