Go Back
Print
Fresh Apricots

Apricot Jam

This jam uses some of the finest fruits of Summer. The Blueberries sweeten the tartness of the apricots and add a pretty pink hue
Course Preserve
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 liter
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 800 grams apricots
  • 125 grams blueberries
  • 200 grams pear - peeled and chopped into small pieces
  • 1 vanilla pod - sliced in half length ways
  • 500 mls water
  • 500 grams of Jam Sugar

Instructions

  1. Place a small dish into the freezer
  2. Wash the apricots and slice in half.
  3. Remove the stones from the apricots and set aside 5 or 6 of them to add to the jam
  4. Chop the apricots into small pieces
  5. Wash the blueberries and pat dry
  6. Add all of the ingredients to a pan (including the stones that you set aside), except the sugar and simmer on a low heat for 30 minutes
  7. Add jars and lids to an oven set to 160 degrees for 15 minutes
  8. Mash the fruit with a masher and then add the sugar, stirring until it dissolves
  9. Continue to cook for 8-10 minutes on a medium high simmer
  10. Monitor the jam while it is simmering to ensure that it does not bubble over the edge of the pot
  11. After 8 minutes test for setting point by putting a teaspoon of the jam onto the dish that you placed in the freezer. After a few minutes if it wrinkles when you drag your finger across it the jam is ready.
  12. If the jam is not set continue to simmer on medium high heat for another 3-4 minutes
  13. Alternatively you can use a thermometer - setting point is 105 degrees Celsius
  14. Remove the jars and lids from the oven and let the jam sit for a few minutes
  15. Remove the stones prior to potting the jam, and the vanilla pod if desired.
  16. Use a clean scoop and funnel to pot the jam into the jars
  17. Seal the jars with the lids and set aside to cool
  18. Store open jars in the refrigerator

Recipe Notes

If you do not have Jam Sugar (sugar with added pectin) you can use white sugar and a sachet of Jam Setter.
Pear may be replaced by lemon
Label and date jars
Store in a cool dry location and use within 4-6 months.
As with any food that is stored for a period of time complete a visual and smell check prior to using. If in doubt discard.