Apricot Jam

  • Serves: Makes approx. 5–6 jars
  • Prep time: 15 minutes + overnight rest
  • Cook time: 45–60 minutes

As summer fruit starts to leave the market, now is the time to make the most of it. Apricots won’t be around much longer, and this simple old school jam is the perfect way to hold onto those flavours a little longer and enjoy a taste of summer year round.

  • Fruit
  • Sauce
  • Sides & Relish

Method

  1. Place the apricots in a large pot. Add the sugar and lemon juice, then gently mix. Cover and leave overnight to let the fruit release its juices.

  2. The next day, place over medium heat. Stir as the fruit softens and the sugar dissolves.

  3. Bring to a gentle boil and cook for 15–20 minutes, stirring occasionally. Skim off any foam from the surface.

  4. As the jam thickens, stir more regularly to prevent sticking. Test by placing a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.

  5. Pour into clean sterilised jars while hot, seal and allow to cool.

By: ASFM Grandma