JBC Online's Weekly Jam Recipe: Apricot

JBC's Weekly Jam Recipe: Apricot

If you’re looking for a simple alternative to traditional strawberry or raspberry, apricot jam is one that you can confidently make a batch of to fill all of your glass jars, as it’ll definitely go down a treat! 

All you’ll need to make a large batch is 1kg of apricots that have been stoned and cut in half, 1kg of caster sugar, 250ml cold water, 1 tablespoon of butter and the juice of 1 lemon.

Recipe for Homemade Apricot Jam

Simply add your fruit, lemon juice and water to a large saucepan and bring to the boil whilst stirring continuously.

Then reduce the heat and let it simmer for 15 minutes. Take off the heat and add the sugar, stirring until it is completely dissolved. Once all of the sugar is dissolved, put the pan back over the heat and stir in the butter until melted. 

Boil the mixture for 15 minutes on a high heat then test the setting point – allow to boil in 5 minute intervals until it reaches this point. 

*JBC tip: You can test the setting point by spooning out a small amount of jam to chill for around 3 minutes. If it forms wrinkles on the jam’s surface when touched, it has reached the setting point.

Once the jam has set, leave it to settle for 15 minutes or so – particularly with jam containing whole fruit, such as strawberry or damson, or chunky marmalade – to prevent the fruit from rising to the top when it's poured into the jar.

And voila - you’ve successfully created your very own Homemade Apricot Jam!

To store your Jam effectively making sure it retains freshness and longevity, it is vital to use the correct glassware. Here at JBC, we have the perfect companion for your Jam making ventures.

Our personal favourite is the 314ml Deep Neck Cylindrical Jar which comes with a choice of colour caps, great for the organised jam maker. Made out of strong durable glass, it is great for storage, product freshness and versatility making sure you can re-use the jar for whatever your needs.