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A wooden spoon inside a jar of homemade apricot jam.

Apricot Jam

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 6 1x


A flavourful homemade jam packed with fresh apricots and just the right amount of sugar.



  • 1kg ripe apricots (35.3oz)
  • 300g white granulated sugar (10.6oz)
  • 1pkg 3:1 pectin
  • glass jars


  1. Sterilize the glass jars by bringing a pot of water to a boil and pouring it into the glass jars and over the lids. Let the water cool a bit and then carefully, using oven mitts, remove the water and shake off any excess from the lids.
  2. Wash and cut the apricots and remove the pits. Puree them in a blender and transfer them to a big pot.
  3. Add the sugar and pectin and bring everything to a boil, stirring occasionally to prevent the jam from burning.
  4. Boil the jam for 10 minutes, or until it has gelled. (Test this by placing a small amount on a plate and letting it sit for 1-2 minutes. Tilt the plate and see if the jam runs down the side of the plate. If it stays put, it’s ready. If it is still runny, cook the jam for a few more minutes)
  5. Use a funnel to pour the jam into your prepared glass jars. Close the jars immediately as tightly as possible.
  6. Let the jam cool completely before storing.


  • Yields 6x 150ml glass jars (5oz)
  • Store in a cool and dark place.