Apricot Jam

This simple Apricot Jam Recipe takes dried apricots and turns them into a glorious condiment – with just a few other basic ingredients and a little kitchen magic.

Using dried apricots means you can make (and enjoy) this warm and nostalgic jam at any time of the year. It tastes like pure sunshine spread on warm, buttered toast and is one of the easier jams from the collection to make.

Jump to:

• The original recipe
• Ingredient notes
• How to make Dried Apricot Jam
• Storing and enjoying your jam
• More simple jam recipes
• Apricot Jam

The original recipe

This recipe is based on my Nana Ling's handwritten recipe from 1939 – but be sure to keep scrolling to the recipe card at the bottom of the post which includes modern measurements and a comprehensive method.

Ingredient notes

You can find dried apricots at the supermarket and the rest of the ingredients you may just have on hand – lemon juice, vanilla extract and caster sugar.

The recipe card at the bottom of this post has all the ingredient quantities listed. Keep scrolling!

How to make Dried Apricot Jam

TIP: Keep in mind that while this recipe is super simple, it does require you to soak the apricots overnight. So plan ahead!

Okay, let's start. Put the apricots in a saucepan and pour over the cold water. Cover and allow to soak overnight (or at least 10 hours) (see image 1).

The next day, the apricots will have plumped up (see image 2).

Place the saucepan with your plump apricots and water on the stove and bring to the boil. Boil, uncovered, for 20 minutes or until the water has evaporated and you're left with soft and mushy apricots (see image 3).

Take the saucepan off the heat and use a potato masher to mash up the apricots (see image 4).

Add the sugar and place the saucepan over low heat. Stir over low heat until sugar has dissolved. Bring to the boil – increasing temperature if necessary – and simmer for 5 minutes (see image 5). Stir the mixture from time to time to ensure jam isn't sticking to the bottom of the saucepan.

Next, take the jam off the heat and stir in the lemon juice and vanilla extract. Place the saucepan over medium heat and boil again for about 3 minutes or until the jam reaches setting point.

TIP: The best indicator of setting point is when the mixture looks shiny and "grabs" the bottom of the pan a little as you stir (if you drag wooden spoon across the bottom of the pan you can see the bottom of the pan briefly as you do this). There are plenty of ways to tell when jam is set – read more here.

Pour the hot mixture into sterilised jars and seal immediately with lids.

Storing and enjoying your jam

I store my apricot jam, once cooled, in the fridge for up to a couple of months once opened. It should last up to 6 months unopened.

To store in the pantry, unopened, please do your own research on canning and preserving as there are too many variables to provide hard and fast rules here.

Apricot Jam is so easy to enjoy! Spread it over a hot croissant, swirl some into some yoghurt, pair it with cheese, serve it with damper or use it for your next batch of jam drops.

More simple jam recipes

Looking for other recipes like this? Try these:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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