the ingredients

My paternal grandmother Betty used to make the most incredible apricot jam and I remember the delight I felt as a child finding a more-or-less whole apricot in the jam, and then squishing this on my toast.

I started making apricot jam about 10 years ago and bottled these under the name ‘Sam’s jams’.  The friends and family were pleased, but oh what a mission it was to do. I would make about 10 kg’s at a time and boil multiple pots on the stove for hours unable to leave my flat. Due to the scale of the project, I have not made jam since those vintages of 1999 and 2000.

I really do love the concept of preserving, so when I found myself with a massive amount of the most beautiful imported and out of season strawberries after an international TV shoot, there was no way I was not going to convert these treasures into something longer lasting.

I came across a recipe for ‘small batch’ strawberry jam on YouTube and what a win it was.  It takes about 20 minutes to make and produces a jam that is so much about the fruit and less about the sugar.  I love it.

I followed the recipe using apricots the other night and it worked out perfectly. It’s so easy. I’m planning on buying a little extra fruit each time this summer and making up a quick batch to bottle and give away as gifts.

recipe:

  • 3 cups apricots quartered (about 600gms)
  • 1 cup sugar
  • 2 Tbsp lemon juice

to make:

  • put all ingredients in a wide shallow pan/ pot on high and cook for about 8 – 10 minutes.
  • the wider the better as this facilitates quick evaporation and thus quicker jammification
  • to test if the jam is ready, freeze a side plate for 5 minutes. Drop a dolop of jam on the cold plate. Run your finger through the middle. if the jam stays apart and doesn’t immediately join back together, its jammy enough.
  • at the same time boil the storage jars in a large pot of water – remove and drain
  • scoop the hot jam into the jars and seal
  • pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria etc)
  • remove from the pot, drain and allow to cool
bubbling in the pan

…..I couldn’t wait,  so I scraped the pan down and spread on a toasted whole-wheat crumpet. So delicious, quite tart, not too sweet.

I still may go back to making apricot jam the way my grandmother did if only to find the whole apricot again.

bottled and ready for gifting

 

Other quick jams you might like:

The best 8-minute strawberry jam (video)

Quick strawberry jam with Pimms, ginger and balsamic

red pepper and chili jam

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21 Comments

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  3. Maureen Schlenk

    fantastic recipe!! omgosh this is awesome. we are such apricot jam sluts in our house its positively embarassing. Now we can produce our own really quickly. I too have a recipe that takes ages to produce a few jars and its too tedious for the most part. so thanks so much for this.
    p.s. i have pretty much spent the entire day, between actual work and your blog which is minimised on my screen – it’s just beautiful – thank you so much xxx

  4. Sam

    Thank you so much for the comment and anyway work is overrated, much better to read food blogs 🙂
    Sam

  5. Pingback: Apricot compote with yoghurt and honey | Drizzle and Dip

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  7. Jacquie Donovan

    Hi Sam

    Thanks so much for the Kumquat marmalade recipe. I have made it a few times and it is foolproof and yummy. I dislike Australian Marmalade and the your recipe is the closest I have come to English thick cut, which I love. Look forward to trying more of your recipes. Jacquie

  8. Sam

    Thanks for the lovely feedback Jacquie. Im keen to try this recipe on other citrus too.

  9. Gonna try this tomorrow.. Tree in the back is full of ripe apricots..

  10. Sam

    Hi Febe – lucky you an enjoy. Remeber a big big pan.

    sam

  11. Do you skin the apricots and remove pit before cooking? If so how

  12. Finally an easy and quick jam recipe that actually works! Best one I’ve ever tried.

  13. Sam

    HI Alison, thats so cool and also my first ever blog post.

  14. Awesome recipe and easy to do. Imma first timer on this and everyone thought it was better than store bought.Thanks a lot

  15. Sam

    Im glad yo uenjoyed it Aurelia. thanks sam

  16. Pingback: strawberry jam with pimms, ginger & balsamic

  17. Can I double the batch or will that affect the consistency?

  18. Sam

    Hi Michelle, yes it will. The beauty of this recipe is that it works for a small batch. It cooks quickly because liquid evaporates easily with the small quantity of fruit so I would rather do 2 x small batches if you wanted to double this up.

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