Makers’ Apricot and Ginger Jam

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January 8, 2019

Preserve sweet golden summer apricots by making delicious artisanal jam at home. Happy apricot day!

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 5 jars


1 kg apricots

1/2 cup water

5 cups sugar

2 tsp grated fresh ginger (optional)

1 tbsp lemon juice


1Get ready 5 jars to store your jam in. You need to sterilize the jars by soaking them in hot water for 10 minutes before you fill them.

2Cut the apricots into quarters and take out the pips.

3Place an empty saucer into the fridge - we will use this later to test the jam.

4Put the fruit and water into a large pot on a medium heat and cover with a lid.

5Stir as you go.

6When the fruit has softened you can reduce the heat.

7Add the sugar (or xylitol) and ginger and cook covered for 20 minutes. Remember to keep stirring and scoop out any foam that forms on the surface.

8As the mixture begins to thicken, you can perform the first "set test". Drop a half a teaspoon or so of jam onto the saucer and leave in the fridge to set for 2 minutes. If still runny, cook longer until you have the viscosity you desire.

9Remove it from the heat and add the lemon juice.

10Ladle the jam into jars and close with a lid. (sealed but not too tight!)

Don't forget to sterilise your jars!

You can substitute sugar for xylitol to meet specific dietary requirements.

You can compost the pips or even try to grow your own apricots. The pips also make great mulch.

dried-apricots- food-loversGrilled spanspek salad with ginger and lime dressing