Apricot jam
- Published: 14 Mar 23
- Updated: 18 Mar 24
When they’re in season, stone fruit such as apricots are a real treat. Blink, however, and they’re gone, meaning you won’t get to taste them at their best for another year (unless you hop on a plane). Preserve their sweetness when they’re in abudnance with this simple jam. You’ll have weeks’ worth of breakfasts worth getting up for in your future…
For more jam recipes, find our collection of jams and preserves here.
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Makes around 600g -
Hands-on time 30 min, plus cooling and overnight marinating
Nutrition
- Calories
- 65kcals
- Protein
- 0.1g
- Carbohydrates
- 16g (16g sugars)
- Fibre
- 0.3g
delicious. tips
Throw a handful of chopped blanched almonds into the mixture at the beginning of step 2 for a frangipane-like flavour and a jam with crunch.
Macerating – that is coating fruit with sugar and leaving it – kickstarts the jam-making process by breaking down the fruit and allowing some of the sugar to dissolve into the juice. This gives a more uniform texture to the jam and helps prevent scorching during the first few minutes of cooking.