Apricot Jam Recipe: How I Accidentally Made the Perfect Batch

The Secret to Making the Best Apricot Jam

You know that moment when someone hands you over a kilo of apricots? You smile and say, “Oh wow, thank you!” like this is the best gift you’ve ever received, but deep down, you’re thinking, What am I supposed to do with these? Eat them? Bake them? Start a roadside apricot stand?

Well, after about five minutes of staring at them in my kitchen and considering all my bad life choices, I decided to make apricot jam. It sounded easy enough: apricots, sugar, lemon juice, and a bit of time. Both kids had somehow fallen asleep at the same time. A moment of pure, unspoken miracle. It felt like the universe was on my side. Or at least, that’s what I thought… until they both woke up crying at the same time. Ugh!

It’s also now my go-to for breakfast, especially when I spread it generously on a slice of Homemade Village Bread. The combination of the soft, rustic bread and sweet, tangy jam is pure magic.

The Great Sugar Crisis

Every jam recipe on the internet insists you need a 1:1 ratio of fruit to sugar. That’s right; one kilo of apricots means one kilo of sugar. Fine, no problem, except halfway through the process, I realised I was 200g short.

Now, normally, I’d consider dashing to the shops for a last-minute sugar run. But as a I mentioned: I had my three-year-old and my 13-week-old at home. One of them thinks leaving the house means snacks and chaos; the other thinks any car ride longer than 5 minutes is a betrayal of trust. So yeah, no. The shops were not happening.

Turns out, this was the best thing that could’ve happened. The jam came out perfectly balanced: sweet, but not cloying, with the apricots’ natural tartness shining through. Sometimes being unprepared is a win.

The “I-Guess-This-Is-How-You-Make-It” Recipe

Here’s how I pulled off the most delicious jam ever.

Ingredients:

• 1kg fresh apricots, pitted and halved
• 800g sugar (because that’s all I had, and it’s all you need).
• 2tsp of lemon juice.

Method:

1. Sterilise your jars:
   Don’t skip this. Just wash your jars in hot soapy water, rinse them well, and pop them into the oven at 120°C for 10-15 minutes. You don’t want to end up with mouldy jam in two weeks’ time.
2. Get cooking:
   • Boil your halved apricots first until they soften up.
   • Once softened, transfer the apricots to a pot using a strainer to get rid of any excess water, then add your sugar to the pot.
   • Stir it all together and bring it to a boil. At some point, it’ll stop looking like a fruit soup and start looking like jam but don’t rush it.
   • Reduce the heat and let it simmer for 30-40 minutes and ensure your stirring often to avoid it sticking to the bottom of your pot. Keep an eye on it, this stuff sticks faster than toddlers to your leg.
3. Test to see if it’s ready:
   Drop a spoonful of jam onto the back of a cold wooden spoon or a plate and give it a little push with your finger. If it separates and doesn’t close back up, it’s ready to go. If not, just keep simmering and, you know, start questioning your life choices.
4. Jar it up:
   Carefully ladle the hot jam into your sterilised jars. Seal them tightly, let them cool, and admire your handiwork. Look at you, making jam like a domestic goddess (or god).

Here’s my Apricot Jam video on Tik Tok – Check it out to see how it all comes together!

Apricot Jam Recipe

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course: Breakfast, Dessert

Ingredients Equipment Method

Ingredients

  

• 1 kg Apricots Pitted and Halved
• 800 g Granulated Sugar
• 2 tsp Lemon Juice

Equipment

• 4 250ml Glass Jars with Lid

Method

 

Steralise Your Jars

1. Wash your jars in hot soapy water, rinse them thoroughly, then place them in the oven at 120°C for 10-15 minutes to sterilise. This step is crucial to avoid any risk of spoilage later.

Prepare The Apricots

1. Boil your chopped apricots in a pot until they soften, about 15-20 minutes. Stir occasionally to ensure they cook evenly.

Strain and Cook the Jam

1. Once the apricots are soft, use a strainer to transfer them into a clean pot, draining off any excess water. Add your sugar and lemon juice to the pot with the apricots, then stir to combine.
2. Bring the mixture to a boil, stirring occasionally. Keep an eye on it, and skim off any foam that forms on top as it cooks. Let it simmer for 30-40 minutes, stirring occasionally, until it thickens.

Check for Readiness

1. To test if the jam is ready, drop a spoonful onto the back of a cold wooden spoon or plate. Push it with your finger; if it separates and doesn’t close back up, it’s done. If it doesn’t, keep simmering and check again in a few minutes.

Jar The Jam

1. Once it's ready, carefully ladle the hot jam into your sterilised jars. Seal them immediately while the jam is still hot, and leave them to cool.

FAQs: Apricot Jam Recipe