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Apricot Jam

Updated: Oct 18, 2020

This recipe is made using dried apricots and it is so easy!

Jam and jellies make a beautiful gift, as they take time, preparation and you can infuse your favourite flavours with the fruit.

Fresh Apricots are not in season until July or August. This is just an idea of what you can do with those dried fruits taking up space in your pantry or cupboard.


Part 1:

1kg dried apricots

3 litres water

Part 2:

5 Lemon, zest & juice

3 kg Caster Sugar

15-20 sSprigs of Thyme (optional)

(I used Lemon thyme & Silver Queen thyme)


  1. Roughly chop the dried apricots, cover with the 3 litres of water and leave to rehydrate overnight.

  2. Wrap the thyme in a muslin cloth and tie with twine. Use this to infuse the apricot jam.

  3. Put the apricots, water, thyme and lemon zest and juice on the heat. Cook on high heat for 20-30 minutes until apricots begin to soften.

  4. While that is cooking, sterilise your jars and lids by washing with hot and soapy water and dry. Put the jars in an oven proof tray with an inch of water at 160°C and put the lids in a pot covered with water ready to boil when the jam is ready.

  5. Once the apricots start to soften, add the sugar and continue to cook on high heat.

  6. Put small plates into the freezer or have a thermometer to check the set. The jam needs to reach a temperature of 105°C. Alternatively, put a teaspoon of jelly on a frozen small plate and when the jelly holds it's shape & does not run on the plate, it is ready.

  7. Boil the lids.

  8. Fill the jam jars, and seal with the sterilised lids. This will keep for atleast a year

Uses for Apricot Jam:

  • Ideal for glazing tarts

  • Perfect for apricot danishes

  • Use instead of raspberry jam instead of bakewell tart

  • Filling jammy dodgers and thumbprint cookies

  • Essential for Sachertorte

  • Delicious on toast or pancakes

  • Use for sticky glaze for ham or chicken wings

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