Make the most of apricot season with this delicious preserve. Pure fruit flavour captured in a jar, perfect for morning toast or as a filling for tarts.
This recipe makes 600g of apricot jam and all you need is ripe apricots, sugar, vanilla pods and a squeeze of lemon juice. Super simple yet utterly delicious.
Put the apricots and sugar in a large saucepan or preserving pan and toss or stir to combine. Add the vanilla pod and seeds (if using) and the lemon juice, toss again, then cover and leave to macerate at room temperature overnight.
The next day, uncover the pan and put it over a low-medium heat. If you don’t have a thermometer, put a small plate in the freezer. Gently simmer the mixture, stirring occasionally, until the fruit has released some liquid and the sugar has dissolved into it (about 10 minutes). Increase the heat and bring the mixture to the boil.
Boil for 10 minutes or, if you have one, until a thermometer reads a temperature of 105°C. If you don’t have a thermometer, take the saucer out of the freezer and add a spoonful of the jam. Wait a few seconds, then push the jam with your finger. If a skin forms on the jam and crinkles when pushed, it’s ready. If not, continue to boil and check in another few minutes.
When the jam is ready, remove it from the heat and leave for 5 minutes until the bubbling subsides. Pour into sterilised jars while still warm (discarding the vanilla pod if using), then seal. Keep the jars in the fridge after opening and eat within 2 weeks.
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