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Apricot Jam

A community recipe by

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A lovely sweet jam, ideal for using in baking and great on scones and in Victoria Sandwiches. Do not fill pan more than 1/3 full, due to the boiling jam more than doubling in size when it bubbles fast, watch out for spitting too. Granulated sugar may be used instead of preserving sugar or jam sugar, the preserving times may not be as good.


Serves: 1

  • 1⅘ kilograms fresh apricots
  • 1 juice of lemon
  • 1⅘ kilograms preserving sugar


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

  • Wash and dry apricots
  • Remove the stone.
  • Blanch 12 kernels by dipping into boiling water.
  • Warm preserving sugar in a baking tin.
  • Place all apricots into a preserving pan (or very large saucepan).
  • Add to the pan the apricot kernels, 3/4 pint of cold water and the lemon juice.
  • Simmer until the apricots are soft and the mixture is well reduced.
  • Prepare your jars by placing them in a hot oven.
  • Add the warmed sugar to the apricot mixture, stir until dissolved (do not let it boil at this stage until all sugar has been dissolved or the jam will have a sugary appearance).
  • Now bring the mixture to a rolling boil and boil rapidly for approximately 15 minutes or until the temperature reaches 212deg F. 1
  • Test for setting point. Place a blob of jam onto a cold saucer, if the jam wrinkles when your little finger pushes it away from you it is set. If not, continue to boil.
  • When jam is set remove from the heat, skim off any scum.
  • Allow jam to stand for 15 minutes before ladling into the warmed jam jars.
  • Allow to cool naturally, covered with a tea cloth.
  • When cold, place on a disc of wax paper, screw on lid tightly label and store.
  • Tell us what you think