Apricot Jam

Apricot Jam



1 lemon

4 cups white sugar

1 kg firm ripe apricots, flesh cut into 1.5cm pieces

1 cup (250ml) water



  1. Use a vegetable peeler to peel the rind from the lemon.
  2. Halve and juice the lemon, reserving the seeds.
  3. Wrap lemon rind and seeds in a piece of muslin and tie with unwaxed kitchen string to enclose.
  4. Preheat oven to 150°C.
  5. Place the sugar in a deep sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until sugar is warm.
  6. Meanwhile, place muslin pouch, apricot, water and 2 tablespoons of lemon juice in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 10 minutes or until the mixture is thick and soft.
  7. Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.
  8. Increase heat to medium, bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan).
  9. Discard the muslin pouch.
  10. Ladle hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes. Turn the jars upright. Set aside to cool.


Print Recipe
Midwest Foods Dubbo