Apricot Jam

How to Make Apricot Jam

Jam making. My new love. Once May comes along a wider range of fruit starts becoming available, ripe and ready to jam. Despite the relative youth of the year, I’ve already made Strawberry Jam using British strawberries and Rhubarb and Ginger Jam using some quality Yorkshire forced. Once you get the knack and a feel for how much sugar you need preserving is so, so simple – you’ll never buy a pot again. My recipe for Apricot Jam is another such triumph.

Of course, every fruit is different, but using half the amount of sugar compared to the weight of fruit is a good general rule. Some swear by using the same weight of sugar, but I find this results in an overly set, overly sweet, overly synthetic jam which doesn’t do justice to the flavour of whatever the fruit of choice. Not all jam has to be incredibly sweet; there’s nothing wrong with just a smidge of bitterness.

Just coming into season now’s the time to jump on the apricot bandwagon. You can make jam with dried apricots, but fresh is always better. And at £4-5/kg for fantastic quality fruit it’s easy to justify their purchase, particularly when making them into jam.

Recipe for Apricot Jam Apricot Jam Recipe

You’ll need a way to enjoy this apricot jam… What better than my recipe for traditional British scones? Don’t go easy on the clotted cream.

Alternatively, you could use it when making my fabulous apricot chocolate fudge cake if it’s something a little more decadent you’re after.

Apricot Jam

Makes 2 jars


  • 600g fresh apricots
  • 6 apricot stones
  • 300g jam sugar
  • juice of 1 lemon


  1. Halve and stone your apricots and place them in a large mixing bowl along with the sugar and lemon juice. Mix, cover and set aside for 2 hours.
  2. Meanwhile, crack open 6 apricot stones and remove the softer kernels in the centre. Quickly blanch in a cup of boiled water, remove their brown outer skins and transfer to the jam bowl.
  3. After 2 hours have elapsed pour the contents of your mixing bowl into a large saucepan. Bring to a gentle simmer and leave for 10 minutes, until all the sugar has dissolved.
  4. Place 2 small plates in the freezer and sterilise two jam jars with boiling water.
  5. Turn the heat on your stove up and bring the jam to a brisk boil, removing any excess scum. Keep an eye on it at this point to avoid burning.
  6. After 10 minutes of boiling take a small amount of the jam and place it on one of the chilled plates. Once a minute has passed push the cool jam with your finger. If the surface of the jam wrinkles it’s ready. If not, give it a few minutes longer and try again.
  7. When ready, transfer the jam into the two sterilised jars, seal and leave to cool. Once open, store the jam in the fridge, where it’ll last for many months.

Apricot Jam Making Apricot Jam

Cost: As mentioned above apricots are relatively well-priced at this time of the year. Indeed, these two jars of apricot jam should set you back no more than £3.30. In store a similar amount of quality apricot conserve would set you back anywhere up to £5!

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26 comments on “Apricot Jam

  1. ihidemychocolate
    May 26, 2014 at 3:13 pm

    What do the apricot stones do for the recipe, contribute flavor?

    • frugalfeeding
      May 28, 2014 at 1:43 pm

      Yes, exactly – a nutty, sweet flavour. it’s very subtle – you don’t really notice them as you eat the jam.

  2. Cheesy Biscuit
    May 26, 2014 at 4:22 pm

    Wow, stunning colour. I’m not usually tempted by apricot jam (ate it a lot as a child) but the photos here are swaying me!

    • frugalfeeding
      May 27, 2014 at 1:42 pm

      Thank you – I was very pleased with the way it looks. Please give it a go 🙂

  3. allythebell
    May 26, 2014 at 4:34 pm

    Mmm, apricot jam is my favourite!

  4. taplatt
    May 26, 2014 at 5:29 pm

    This brings back memories of my Ukrainian host mother’s delicious apricot jam — yours sounds amazing, too.

  5. thekalechronicles
    May 26, 2014 at 6:25 pm

    We have unusually good apricots this year in California. I’m tempted to try your recipe — will let you know if I do.

    • frugalfeeding
      May 27, 2014 at 1:41 pm

      Fantastic! I hope you enjoy it if you do – the only other thing to do would be tarte tatin…

  6. Sew Confident
    May 27, 2014 at 11:42 pm

    Apricot jam is my favourite. This looks amazing, I’ll have to try it! x

  7. Randy Goldberg
    May 28, 2014 at 4:13 am

    What exactly is “jam sugar”? Is there anything special about it? I’ve never seen a product by that name in New York.

    • frugalfeeding
      May 28, 2014 at 1:41 pm

      It’s sugar with added pectin, just helps the jam set a little better if necessary. Not sure what it’s called in America!

  8. DellaCucinaPovera
    May 28, 2014 at 10:31 am

    Really- the color here is lovely. Homemade jams are the best!

    • frugalfeeding
      May 28, 2014 at 1:41 pm

      Thank you – I was very pleased with the colour too! They are indeed 🙂

  9. midihideaways
    June 2, 2014 at 10:18 am

    I’m making some this afternoon!! Jam apricots here are 5 Euro for 2kg!!

    • frugalfeeding
      June 11, 2014 at 7:16 pm

      Ooooh that’s cheap – frugal and exciting 😀

  10. Laurie
    June 4, 2014 at 11:59 pm

    Another one of my favorites!

  11. Mehrunnisa Yusuf
    July 3, 2014 at 3:17 pm

    i absolutely adore apricot jam especially the one on my blog, which gets better as it sits. i am on the last jar from last season and really must getting to making some for the coming year! i love the colour of yours and the addition of kernels.

    • frugalfeeding
      July 15, 2014 at 1:13 pm

      I really need to batch make some – we eat it too quickly.

  12. Simply Splendid Food
    June 29, 2015 at 10:06 pm

    I have seen kernels in apricot jam at the gourmet stores. They kept the apricot kernels whole. This kernel is a cancer deterrent too. A healthy addition to the jam. I can’t wait to make it this summer! Your pictures are spectacular!

    • frugalfeeding
      July 5, 2015 at 11:08 pm

      Well, there we go – there’s no reason not to add them!

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