Between November and February every year, apricots are in season in Australia. And what better way to make use of this gorgeous glut of fresh fruit than to make a homemade jam?! Spread over hot buttered toast or scones, or added to a cheese board, this is one jam you’ll want in abundant supply.
How to make apricot jam: key tips
As the apricot mixture cooks, in steps 4 and 7 be sure to give it a stir fairly often so that the mixture doesn’t stick to the bottom of the pan.
A clever way to test if your jam is ready without using a thermometer is to place a small spoonful of the jam on a cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you've reached the setting point.
Key ingredients in this apricot jam recipe
Apricots! And you’ll need a lot: 1.5 kilos. For the most sweet and flavourful jam, use fresh, ripe, semi-soft apricots.
Using apricot kernels may seem a little strange but they taste a bit like a bitter almond and will add flavour to your jam. The natural pectin that's inside the kernels will also help to thicken the jam (also see notes, below).
Looking for recipes that will use your apricot jam? Our apricot and ginger glazed ham, apricot muffins and curried sausages are all delicious options.
This recipe was originally submitted by zephyr699, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 1/2 kg apricots halved washed
- 1 lemon juiced large
- 1 1/2 kg sugar warmed
- 15 g unsalted butter
- 1 cup water
Method
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Step 1Stone apricots, reserve half the stones. Using nutcrackers or a hammer, crack open the reserved apricot stones.
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Step 2Remove the kernels and blanch them in boiling water for 1 minute, then drain and slip off the skins.
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Step 3Place apricot halves and kernels, strained lemon juice and 1 cup of water in a large stainless-steel or enamel preserving pan and bring slowly to the boil, stirring occasionally.
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Step 4Reduce the heat and simmer for 15 minutes, or until the fruit is soft and the water has been reduced in volume.
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Step 5Remove pan from heat, add warmed sugar and stir until it has dissolved completely.
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Step 6Return pan to heat, add the butter and stir until melted.
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Step 7Bring the jam to a full rolling boil and boil rapidly for 15 minutes, then test for a set.
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Step 8If setting point has not been reached, boil for 5 minutes more, then test again.
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Step 9Pour into clean, warm jars and cover immediately with waxed paper discs and cellophane covers.
Recipe Notes
What is the best way to pit apricots?
Use a small sharp knife to slice around the seam of the apricot (the part that meets the stem) making sure the edge of the blade is against the pit for the full rotation, then firmly twist the two halves and remove the stone with your fingers.
Is it safe to use apricot kernels in this jam?
Raw apricot kernels do contain cyanide, but they are safe to consume once they are soaked, boiled or deskinned, which inactivates the harmful substance. As the kernels are boiled for 30 minutes in this recipe, they should be safe enough to consume. If you’re at all worried, then you can easily leave them out of the recipe.
How do I sterilise the jar for my apricot jam?
It is important to sterilise jars to prevent mould forming. I find one of the easiest ways to do this is to use the dishwasher. Place the jars, lids and any rubber seals in the dishwasher on its hottest cycle. After the cycle has finished, transfer everything to a paper towel-lined tray and the heat on the items will cause them to dry quickly.
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