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Apricot Jam

A community recipe by

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From The Cook's Companion by Stephanie Alexander.


Serves: 1

  • 3½ pounds fresh apricots (firm-ripe rather than soft)
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3½ pounds jam sugar


Apricot Jam is a community recipe submitted by Coby and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 160C.
  • Wash apricots, then halve or quarter them and remove stones.
  • Wrap half the stones in a teatowel and crack them with a kitchen mallet. Take the kernels out and set aside.
  • Discard debris.
  • Put fruit, water and lemon juice into a non-reactive saucepan and bring gently to a boil.
  • Simmer until fruit is tender, about 20 minutes, or longer if you prefer a smoother jam.
  • Meanwhile, put sugar into a clean dish and warm it in the oven (though a lot of jam experts suggest this is not required).
  • Add warmed sugar and reserved kernels to mixture, stirring until sugar has dissolved, then boil rapidly for about 15 minutes or until setting stage is reached.
  • Spoon into hot, sterilised jars,ensuring the kernels are evenly spread amongst the jars, and seal.
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