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Apricot Jam


apricot Jam

This is a runny jam, with chunky bits of fruit and sweet honey-like aromas. A sort of cross between a jam and a compote, it reminds me of breakfasts in the garden on vacation in France.



  • 3 1/3 pounds fresh apricots, not too soft
  • 5 cups granulated sugar
  • Juice of 2 lemons


Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky).

Put into a big bowl, then toss with the sugar and lemon juice.

Leave the mixture to macerate in the bowl for 2 hours, which will give the fruit time to release its juice.

Transfer to a large pan and heat gently, stirring occasionally, until the sugar has dissolved and the apricots are just starting to soften. Increase the heat and bring the jam to a rolling boil. Continue to boil for 5–10 minutes, until the jam has just reached settling point.

Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal.