Making Old Fashioned Apricot Jam

For many years people have been asking me for my Apricot Jam Recipe and for tips and tricks that I use when I make my Apricot Jam. I don’t really think of them as tricks, they are just things I do automatically without thinking. They are things my mum used to do, I guess she picked them up from my grandmother. Here is one Old Fashioned Apricot Jam Recipe and the Top 11 questions I have been asked over the years. Please use them and share them.

What ingredients do I need to make apricot jam?

To make apricot jam, you’ll need fresh apricots, sugar, and lemon juice. Some recipes call for additional pectin if your apricots are under-ripe or low in natural pectin. Optional flavor enhancers include vanilla, almond extract, or spices like cinnamon.

How do I choose the best apricots for jam?

Select apricots that are ripe but firm, with a vibrant orange color and sweet aroma. Avoid over-ripe fruit, as it can affect the jam’s texture and shelf life. Slightly under-ripe apricots can add natural pectin, helping the jam to set.

Do I need to peel the apricots before making jam?

No, you don’t need to peel apricots for jam. Their skins soften during cooking and blend seamlessly into the jam. If you prefer a smoother texture, you can puree the fruit or strain the jam after cooking.

What is the ideal sugar-to-fruit ratio for apricot jam?

A common ratio is 1:1, meaning equal parts fruit and sugar by weight. For a less sweet jam, you can reduce the sugar to 3:4 (3 parts sugar to 4 parts fruit). Be aware that lower sugar content may result in a softer set and shorter shelf life.

How do I know when my jam is ready to set?

Use the “wrinkle test”: Place a small plate in the freezer before starting. When the jam looks thickened, drop a small spoonful onto the cold plate. Let it cool for a minute, then push it with your finger. If it wrinkles, the jam is ready. Alternatively, use a candy thermometer and look for a temperature of 105°C (220°F).

Can I make apricot jam without added pectin?

Yes, apricots naturally contain some pectin, especially when slightly under-ripe. To enhance the set, add lemon juice, which helps activate the fruit’s pectin. Cook the jam longer if needed, but stir frequently to prevent burning.

How do I prevent my jam from being too runny or too thick?

To avoid runny jam, ensure you cook it long enough to reach the setting point. For overly thick jam, add a small amount of water or juice and reheat gently until it reaches the desired consistency. Keeping a close eye on the cooking process helps maintain the right texture.

What’s the best way to sterilize jars for jam?

Wash jars and lids in hot, soapy water, then rinse well. Some jam makers terilize by placing them in a boiling water bath for 10 minutes but I prefer to heating them in the oven at 100°C (200°F) for 1 hour. Always fill hot jam into hot jars to avoid cracking. More about Sterilizing Jars

How long will homemade apricot jam last?

Properly sealed and sterilized jars of apricot jam can last up to a year when stored in a cool, dark place. Once opened, refrigerate the jam and use it within 3-4 weeks.

Can I adjust the recipe for less sugar or added spices?

Yes, you can reduce sugar, but the jam’s shelf life and set may be affected. To counterbalance this, use natural pectin sources like lemon juice or add commercial pectin. Spices like cinnamon, nutmeg, or ginger can enhance flavor—add them during cooking and remove before jarring. I, however, prefer my Apricot Jam to be made from just Apricots.

What do I do with the apricot pits and kernels?

Save the pits to crack open and remove the kernels inside. Apricot kernels have a mild almond-like flavor and can be used to infuse the jam for added depth. Place the kernels in a muslin bag and simmer them with the fruit, then remove before jarring. Be cautious: apricot kernels contain amygdalin, which can release small amounts of cyanide. Use them sparingly and avoid consumption in large quantities. Read more about the pits and Making Jams with Stone Fruit

Apricot Jam Recipe

This 1981 recipe comes from the Country Women’s Association of Victoria

Ingredients:

• 6kg (13lb) apricots
• 6kg (13lb) sugar
• 1.25 litres (2 pints) water

Method:

Remove stones from apricots, which should be firm but ripe. Make syrup of half the sugar and the water, boil for a few minutes until the sugar is dissolved. Add the prepared fruit and bring to boiling temperature retaining that heat from 15 to 20 minutes.

Gradually add the rest of the sugar and bring to the boil again.

Boil for at least 20 minutes.

(It is ready to jar when a teaspoon of jam , placed on a cold saucer crinkles when tilted).

Convey the mixture to dry warmed jars and seal whilst hot.

More questions about jam making?

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