Apricot Jam

This apricot jam is very easy to make and a great way to use the fruit when the season is in full swing.

Apricot Jam
  • 3 kg freshly picked apricots
  • 2 kg sugar
  • 2 x 50g packets Jamsetta
  • juice of 1 lemon
  • freezer-safe saucer (Place into the freezer, you will use this to test the jam is set later.)
  • 8 sterilised large jam jars
  • 1 packet jam seals
  1. Thoroughly clean the fruit and remove any debris from picking
  2. Cut the apricots into halves or quarters, cutting out any blemishes. Cut the fruit straight into the large saucepan.
  3. Add about ¼ cup of water and the lemon juice ; bring to the boil.
  4. While the fruit is boiling, place the sugar into a microwave safe container and heat on high for around 2 minutes. (The sugar is heated so as not to lower the temperature of the jam when it is added, and it dissolves much quicker too.)
  5. Slowly stir the sugar into the fruit with a wooden spoon (you might have to lower the temperature so you don't get hit by exploding bubbles of hot jam).
  6. Once the sugar is in, add the packet of jamsetta (as per instructions) and stir.
  7. When the sugar and jamsetta have dissolved, let the jam boil for about 10 minutes before testing if it has set.
  8. Ladle the jam into the jars and seal whilst hot. The jars will be very hot so take care with your handling of them.
  9. Invert sealed jars top to bottom (upside down) for at least 30 minutes to create a vacuum.
  10. Leave the jam to cool for a few hours, before storing it in a cool, dry place.

Get the saucer from the freezer and put a teaspoon of the jam onto it. Leave for 30 seconds and if it has set, take the jam off the heat. If not, put the saucer back in the freezer and leave the jam to boil for another 3 minutes before testing again.

Sterilising the Jars

Sterilise the jars in a hot oven at 180°C for 10 minutes whilst you are resting the jam.

Wash and pat dry the lids.


Jamsetta ensures that jam will set without the need for excessive boiling which ruins the colour of the jam. Jams made with Jamsetta will have a brighter colour if the directions are followed.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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