I love to make my own jam at home and this Dried Apricot Jam is one of the easiest recipes I know! The hardest part is remembering to start the night before by soaking the dried fruit. Once you have rehydrated the apricots, you simply add lemon juice and bring to a boil. Add the sugar and boil again.
I use a sugar thermometer to ensure that my jam has reached the setting temperature of 220 °F. Don’t worry if you don’t have a sugar thermometer though, you can use the chilled plate test. Before you start, place a small plate in the freezer or refrigerator to chill. To check if the jam has reached the setting temperature, remove the plate from the refrigerator. Drop a spoonful of jam onto the cold plate and place it in the refrigerator for a few minutes. When you take it out, push the jam with your finger and it should wrinkle.
To make the Dried Apricot Jam, you will need the following ingredients:
Place the apricots in a large pan. Cover with 1.5 liters of water. Place a lid on top and leave to soak overnight.
The next day, add the lemon juice to the apricots and bring to a boil.
Reduce the heat and allow to simmer for 30 minutes until the apricots are tender and breaking apart.
Remove the pot from the heat and stir in the sugar. Keep stirring until it dissolves.
Return the pot to the heat and boil for 20 minutes until a sugar thermometer reads 220°F. If you don’t have a sugar thermometer, use the chilled plate tip above.
Use a ladle to pour the jam carefully into warm sterilised jars. Fill the jars almost to the top leaving a ¼ inch gap below the rim. Put a disc of wax paper on top of each jar and place a lid tightly on top.
Leave to set. The jam can be stored for up to 6 months in a cool, dry place.
I spread this jam on hot toast for breakfast.
This Dried Apricot Jam is super easy to make and will last for up to six months unopened in a cool, dark place. Try it out soon and come back to leave a review below!
Very delicious!
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