Dried Apricot Jam

  • Total Time

    30m
  • Makes

    2

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF/NF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Nut free
    • Vegan
    • Vegetarian
  • 0 Reviews

    No ratings yet

A tasty jam that is perfect for toast, scones and can be used in cake making in place of apricot glaze.

Method

  1. Wash the fruit and leave to soak for at least 4 hours in the 900ml of water.

    • 225g Dried Apricots
    • 900ml Water
  2. Simmer in a covered pan for about 30 minutes to break up the fruit.

  3. Measure into a pan 900mls prepared fruit pulp, making up the amount with water if necessary.

  4. Add the lemon juice and sugar, heat gently, stirring occassionally, until the sugar has dissolved.

    • 3 tbsp Lemon Juice
    • 1.35kg Silver Spoon White Granulated Sugar
  5. Bring to a full rolling boil and boil rapidly for 1 minute stirring occasionally.

  6. Remove from the heat and stir in the apple pectin, skim if necessary.

    • 250ml Apple Pectin
  7. Pot and cover in the usual way.

Let's Bake

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