Old-Fashioned Dried Apricot Jam
A golden, fragrant jam made from rehydrated dried apricots using a wonderfully simple traditional method. Perfect spread on morning toast, it requires just a handful of pantry staples and delivers a rich, artisanal flavour you won't find in any shop.
🛒 Ingredients
1 servings
- 200 g dried apricots
- 500 ml cold water (for soaking)
- 400 g sugar
- 1 tbsp fresh lemon juice
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Directions
- 1
Soak the dried apricots in 500 ml of cold water for 12 hours at room temperature.
- 2
Drain the apricots, carefully setting aside the soaking water — it holds all the concentrated flavour.
- 3
Chop the rehydrated apricots into small pieces (you'll get about 3 cups of fruit).
- 4
Blend the apricots lightly with a little soaking water to form a rough, even purée.
- 5
Transfer the purée to a heavy-bottomed saucepan, add 3 cups of soaking water, the sugar, and lemon juice.
- 6
Stir well and cook over low heat, stirring occasionally as the mixture heats through.
- 7
Allow to reduce until the volume has halved, approximately 25 to 30 minutes.
- 8
Stir continuously with a wooden spoon until the bottom of the pan is clearly visible with each stroke.
- 9
Pour immediately into sterilised jars, seal tightly, and turn upside down until completely cooled.
💡 Chef's Tip
Sterilise jars in boiling water for 10 minutes before filling. For extra depth of flavour, add half a vanilla pod at the beginning of cooking and remove it before jarring.
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