Monday, February 16, 2009

Best apricot jam recipe



Today I'm going to share my best apricot jam recipe. If you would like to learn how to make apricot jam then keep reading.


One of my favourite things about summer is the seasonal fruit that becomes available. Some of my fondest childhood memories are of my mother and sisters with buckets in hand on our quest for apricots. Although we lived in town, we were fortune enough to have family and friends on nearby farms. Each year we would get the call to say "The apricots are ready, come out and help yourself"
What followed was buckets brimming with fresh, sweet smelling apricots and tummies full to bursting point.
The next day was jam making day and the house filled with the divine smell of apricots cooking as I learned from mum how to make apricot jam.
These memories came flooding back to me recently when our neighbour called over the fence "Want some apricots? There's more than I can manage over here so help yourselves"
As we scurried next door with our buckets in hand I felt like Martha B Rabbit excited about the prospect of stocking the pantry with jams for winter.
That afternoon I looked out my best apricot jam recipe and started processing.
Here's how to make apricot jam.















Wash then cut in half 1.5kg of apricots.

















Measure out 3 tablespoons of fresh lemon juice and 1.25kg of sugar.














Place the apricots in a large saucepan with 1/2 cup of water and 1/3 of the sugar.
Stir until the sugar has dissolved.
Boil the apricots until they are soft then add the remainder of the sugar and the lemon juice.
















Boil over low heart for approximately 30 minutes-to 1 hour.
The jam should turn a darker colour and should jell when cool.















I normally spoon a small amount out and cool on a crockery plate.
When the apricot jam is cool it should be thicker.



















Bottle in clean jars. Yummy!

Learning how to make apricot jam is easy when you have a good recipe.
Hope you enjoy my best apricot jam recipe.

Warmly Lenna

38 comments:

Bevy said...

Yummm!! That looks so good, it reminded me of my Grammy and Grandpop -back in the day- with their orchard and the produce and products that would come out of it. I remember them giving the surplus away after they had their fair share. Their is nothing like the smells of homemade jams and fruit butters. Thanks for such a great read today. I am fairly new to your blog and enjoy reading from it and Stiching Cow very much. Thank you!

Bron said...

...and don't forget Grandma's secret - a good dollop of butter! Hope it tastes as good as it looks.

Anonymous said...

Hey Lenna, It's your cousin Lyn here, Bron put me on to your web site, WOW, it's fantastic.
We have our own apricots growing and we all love picking them and making jam. We use the same recipe as you. It IS the most fantastic smell. we make plum jam and plum sauce too. There's nothing like home made jam. You and Bron are so great with all the craft and cooking you do, I have unfinished projects everywhere, I don't know where you 2 find the time.
Your work is inspirational, keep it up
Love Lyn

Anonymous said...

Ok, feeling very stupid here! Can you please tell me how much sugar to use in cups? I made my first batch ever of plum jelly and it turned out great!! I am so not a domestic person, but I am very proud that I made my first jelly and we could eat it hehehe. Thanks so much, Diana in Calif.

Sarah said...

Just made your recipe and it is fantastic! Thank you for sharing it.

Anonymous said...

This recipe is fantastic, thank you so much!

For those of us (Americans) who don't measure things in kilograms, 1.25 kg of sugar is about 6 1/4 cups, and 1.5 kg of apricots is 3.3 lbs., or about 30-35 good sized fruits.

Jana said...

I tried my hand at making apricot jam for the first time today. My partner was skeptical about what it would be like, but upon testing to see how well it set he fell in love!

I can't wait to have this on toast, over baked brie, or in thumbprint cookies partnered with chocolate.

Thanks!

Anonymous said...

This really must me the best apricot jam recipe. It was very easy and absolutely delicious! Thank you for sharing it!
Nathalie

Anonymous said...

I have had an apricot tree for 25 years that has only offered a few pitiful pieces of fruit over the years. I had a big surprise this year when I found clusters of fine fruit fixing to ripen! I covered the tree with netting to keep the birds away as they ripened. I harvested two precious pounds of apricots and used your recipe. I have received raves for the jam. Some were gifts to special friends and family. THANK for the wonderful deelish recipe!

Kathleen Jane
Sonoma,CA Wine Country USA

Lorraine said...

Hi there. Stumbled upon your blog looking for an apricot jam recipe. Tried yours and it was delicious. I would only change one thing when I make it again and that is to chop the apricots roughly. Mine broke down fine but stayed in their clumps. But will defintely make it again. Thank you!

Leanne Novakovich said...

cant wait to have a go at making this. looks loads easier than some other recipes I have looked at. How long does can this jam be kept for?

Anonymous said...

This looks very easy. I'm gonna give it a try. I'll let ya know.

Pepper in Oklahoma

foodieinberlin said...

I am in Athens, Greece and had too many apricots from a greedy day at the market so I found your recipe and gave it a go. Apricots are low in Pectin so I was a little worried my jam wouldn't set, I put some green apricots in to help (apparently the unripe ones have more pectin?)
I also added more lemon than your recipe called for.
The result, the most gorgeous, bright orange jam that positively reeks of apricots. Really fresh, no boiled sugar taste. Thank you for sharing your recipe.

Kristen said...

Yummy! This is the second year I have used your recipe and I love it! I will blog about it soon. I loved have apricot jelly all year long and look forward to it this year too! Thanks!

tom | tall clover said...

That is one mighty fine looking apricot jam; I'll have to try it. On my last visit to Australia, I enjoy another great jam: fig and candied ginger. I've been making it ever sense.

Anonymous said...

What gorgeous Jam I made it this evening and can't wait till till I eat my toast in the morning

katty said...
This comment has been removed by a blog administrator.
Chris said...

Thanks for your recipe. Best flavoured apricot jam yet.

fresh vending said...
This comment has been removed by a blog administrator.
Rachel said...

I wish my house could smell like this everyday! YUM! Added my own little twist by substituting the water for water that had been steeped with camomile.

AlexandraC said...

Do you have to peel the apricots first? Or is it okay to leave the skins on?

Lenna Green of Stitching Cow said...

It's fine to leave the skins on.

Creations and Inspirations said...

I just found your blog via this jam recipe. Love your blog you should check me out and follow me if you like I always Follow back :)

Anonymous said...

Just want to know if it is necessary to process the jars after filling or filling hot jam into hot jars is enough

Lenna Green of Stitching Cow said...

It depends how long you want to store the jam for.If you will use within 1 year no further processing is needed, although always store away from direct sun. Jam will keeps for years if you then seal the jars by dipping the lid and seal in hot wax.

Jody said...

Thank you for such a yummy and quick recipe i can't wait to give to my family and friends at Christmas.
Regards Jody SA Australia

AnnaGMPhillips said...

Thanks Lenna!

Dad sent me the link to this recipe and provided a bucket of apricots from his parents' place... I took that as a hint that he wanted apricot jam.. Perhaps it was also the fact that he kept saying "I love apricot jam" and "Kids, while you're at home today, can you make apricot jam?"
We made it this morning and the smell coming from the pot was incredible - it smelt so sweet and fruity and delicious at the same time. We bottled it into jars and put them in the fridge to cool.
I am assuming that these jars of apricot jam have to stay refrigerated even if we haven't opened them yet, contrary to those we get from the supermarket. Is that correct?

This is what it turned out to look like:
https://twitter.com/#!/AnnaGMPhillips/status/146746718367649793/photo/1
Thank you so much for sharing your recipe with us!

AnnaGMPhillips said...

Sorry, it looks like that link didn't work.

Try this:

https://twitter.com/#!/AnnaGMPhillips/status/146746718367649793/photo/1/large

Anna said...
This comment has been removed by a blog administrator.
Bridget Kendall said...
This comment has been removed by the author.
Bridget Kendall said...

I have made strawberry freezer jam and pomegranate jelly (2 times), so canning is very new to me. We have an organic apricot and a plum tree at the barn, so I'm on a canning mission now! I am looking forward to trying this recipe, liking that it's just fruit and sugar, no pectin...now I can make a great organic jelly easily! Yay!
I was wondering if I can use the "Boiling Water Bath Canning" process for longer storage without compromising the integrity of the jam?
Thank you for sharing this greatness...Bridget in Yucaipa

Anonymous said...

You can go to www.convert-me.com for any conversions you may need.

Cath. said...

This year we have our 3rd crop of apricots from our tree. My Mum made the first two lots for me but this year she was unable. So my daughter and I found your recipe and have tried to make the jam. Worst problem was not letting the pots of jam boil over!- LOL Just waiting to bottle them shortly, so will let you know how they taste. Thanks for such a "do-able" recipe.

pad thai said...

Thanks for this! The recipe I used called for twice the amount of water... but I wasn't convinced. Reckon I'll use your recipe next time. ;)

Anonymous said...

The best jam recipe Eva! I didn't add the water as I had some very ripe apricots that I thought would create enough 'liquid' on their own. It worked great, think, bright orange jam!!

Rebecca said...

Thank you, thank you, thank you for this amazing apricot jam recipe! It looks and tastes fantastic. :)

Anonymous said...

I have made this recipe twice, just beautiful! Thank you!
Nina, Melbourne Australia

Finn said...

Very nice recipe for apricot jam. I like to take 2 fresh bay leaves and add to the pan as the apricots cook. I remove them before I can them up. It adds a subtle flavor that enhances the perfume and taste of the fruit.

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