Apricot Jam

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 6 cups per batch
Apricots develop so much more flavour after cooking, enjoy this apricot jam on toast, sandwiches or crackers - or try as a glaze for chicken!
1kg (2.2lbs) fresh apricots
1 cup water
3 tablespoons lemon juice
4 1/2 tablespoons powdered pectin
4 3/4 cups sugar
Simmer fruit until soft.
Wash apricots and drain. Halve, remove stones and chop roughly. Place into a large pot and add water. Bring to a boil then simmer, uncovered, for 15 minutes or until very soft. Puree (or mash for a chunky-style jam).
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin and lemon juice into apricot puree. Bring to a boil, as high as possible, then add the sugar all at once. Bring to a rolling boil (mixture will foam and will not subside) and hold at the rolling boil for 1 minute. Then turn the heat off and rest for a minute then skim foam from the surface (if any).
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately ladle the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel then seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Infuse with vanilla or rosemary;
  • Add a little honey, if desired (2-3 tablespoons);
  • Add a nip of liqueur: try orange, almond, brandy or rum (1 teaspoon per jar);
  • Simmer the fruit in apple, pineapple, mandarin or orange juice instead of water - or try adding some sweet white wine instead.

Share on: