Preserves

Apricot Jam

What separates cloudy jam from clear preserve is rhythm, not sugar. Boil apricots for an hour and they collapse. Bring them to the boil three times for ten minutes, cooling fully in between, and the sugar works its way into the flesh while the halves stay whole and glow in the syrup.

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Apricot Jam — the finished dish
Prep
30 min
Cook
40 min
Rest
8 h
Total
9 h 10 min
Servings
20
Level
Easy
Per serving
190 kcal

Ingredients

Makes: 5 jars, 500 ml each

Method

  1. Step 1: Halve the apricots

    Wash them, pull them apart and remove the stones. Use slightly underripe fruit; ripe apricots turn to purée in the first boil.

  2. Step 2: Make the syrup

    Bring the sugar and water to the boil and cook for 5 minutes until the sugar has completely dissolved.

  3. Step 3: Pour over

    Pour the hot syrup over the apricots and leave for 4 hours; they release their juice and the syrup thins.

  4. Step 4: First boil

    Bring to the boil and cook for 10 minutes, skimming the foam. Do not stir — swirl the pan instead, or the halves break up.

  5. Step 5: Repeat twice

    Cool completely, about 4 hours, then boil twice more for 10 minutes each. The syrup thickens and clears with every round.

  6. Step 6: Seal

    Add the lemon juice during the last boil, ladle into sterilised jars and seal.

Tips & variations

  • Tip

    Always skim the foam: it is what makes jam cloud over time and can start it fermenting.

  • Variation

    A few kernels from the stones, added at the last boil, give a faint almond note. Five or six per jar is plenty.

  • Tip

    Test the syrup with a drop on a cold saucer: it should hold its shape rather than spread.

  • Storage

    Two years in a cool dark place. If the syrup crystallises, warm the jar in a water bath.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 20 servings
Energy190 kcal3,800 kcal
Protein0 g0 g
Fat0 g0 g
Carbohydrates48 g960 g

Approximate values calculated from standard ingredient data.

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