Apricot jam

5 from 1 vote

This jam has a wonderful bright color and flavor. It's easy to make, and bonus, lower in sugar than many jams.

Prep Time5

Cook Time20

Total Time25

Course: Condiment

Cuisine: British

Servings: (approx - makes around ⅔ cup)

Calories: 43kcal

Author: Caroline's Cooking

Place the apricots in a bowl and pour over boiling water. Leave them for 1-2 minutes then drain. Peel the skins off the apricots with the side edge of a knife - the skins should comes off easily. Roughly chop the apricots and discard the stones. Place a small pate in the freezer to chill (to test jam later).
Put the chopped apricots, sugar and lemon juice in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar. Break up the apricots with a spatula/spoon a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
Bring the jam to a simmer, reduce the heat a little and simmer for approximately 10 minutes (or longer, as needed), stirring occasionally. It will start to thicken and the fruit chunks will dissolve into the mixture - when you stir a spoon/spatula through, it will take a bit longer to close in behind. You can test it by putting a small amount on the chilled plate - leave it a minute or put in the fridge if it doesn't cool quickly. When cool, you can push the jam on the plate with your finger and it should wrinkle a little on top.
Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.