Apricot is my favourite flavour of jam. And the great thing is you can make dried apricot jam at any time of year and it tastes just as good as when you use fresh apricots and is so easy to make.
Why you’ll love this recipe
- Dried apricot jam has only 3 ingredients, all things you’ll have at home.
- There is no pectin required for this recipe.
- Dried apricot jam is SUPER easy to make.
- Versatility – you can use your dried apricot preserve on everything from croissants to cakes, added to gravy, as a glaze for roasts and in stir fry too!
I’m not kidding when I say that apricot jam is my favourite.
Quite honestly I could keep Bon Mammam in business single-handed with my purchase of their apricot jam for a great many years before I started making my own jam about three decades ago.
Dried apricot jam was something that my Mum always used to make when I was growing up. Mum was a great jam maker and back then we only had fruit that was actually in season available to us.
OMG that makes me sound SO old doesn’t it! Anyway, Mum loved making her jam. Bloody great vats of the stuff.
She really looked forward to every season and the fruity goodness it would bring.
In winter it was always marmalade season of course. But another delicious preserve she’d make in winter was dried apricot jam.
Ingredients for dried apricot jam
There are only 3 actual ingredients for this super tasty jam.
Lemon juice and zest
Dried apricots are healthy
Don’t just think of dried apricots as a handy snack to give to kids to take to school. No, these delicious dried fruits are a healthy addition to your own diet.
Weight for weight dried apricots contain more vitamins, minerals and fibre than their fresh counterparts.
3-4 dried apricots count as 1 of your 5 a day fruits and veggies.
What type of dried apricots
There are two types of dried apricots available in the shops. What most folks consider normal dried apricots that are that gorgeous bright sunshine golden colour and the organic brown type.
The golden apricots have actually been treated with sulphur dioxide which retains their amazing colour.
Lots of dried fruits are treated with this, including sultanas, raisins and prunes.
You can buy organic untreated apricots of course. But for this jam you would end up with something really rather off-putting in colour.
However, the choice is yours.
How to make this jam
This is a super easy jam to make and it’s a two-step process.
First, soak those dried apricots. This is to rehydrate the fruit. Bring it back to life again so to speak. I pour boiling water over the apricots and leave them to soak up as much as they can overnight.
If you are in a desperate hurry to make your dried apricot jam you could just leave them for about 6 hours or so.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Once those dried apricots have soaked up as much water as they can it’s time to blitz them in the food processor. I told you this jam was easy to make. You don’t even have to wield a knife!
Now pop the chopped apricots into a pan along with the water they were soaking in.
A bit of a note here on the sugar in this dried apricot jam. Because the apricots have been dried it means that they contain more suger by volume than their fresh apricots.
When you dry fruit you remove the water and thus the sugar is higher by volume.
What does this mean for our apricot jam?
Well, it means that since the dried apricots already contain more sugar than fresh apricots you don’t have to add as much sugar to make the dried apricot jam.
Making the jam.
Add the sugar to the pan along with the lemon juice and zest.
Heat gently till the sugar has dissolved then raise the heat to get it that jam bubbling and boiling. It will take approximately 20-25 minutes to reach that magical 105C setting point.
Now simply ladle your dried apricot jam into sterilised jars and pop on the lids.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
Can you add flavours to apricot jam?
Yes, yes, yes! If you fancy adding some different flavours to this apricot preserve you can do this whilst cooking the jam. Here are some great flavour ideas;
How long will this keep?
This is like all my jams really. Your dried apricot preserve will keep for up to a year in a cool dark place. Once opened store your jam in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
Water bath canning
If you wish to add an extra dimension of preserving safety then you can water bath can your dried apricot jam for 10 minutes.
My favourite way is of course on croissants in the morning. Ah the bliss, I can almost feel the French sunshine as I type this.
Stir some dried apricot jam into your breakfast yoghurt for a fruity treat.
Use this apricot jam as a glaze for roasting pork or chicken or lamb. Simply thin the jam with a little water and then paint it on to whatever meat you are roasting.
Add the dried apricot jam to lamb gravy for a wonderfully Moroccan style flavour.
Use this apricot preserve in a stir fry for a bit of fruity sweetness.
Serve dried apricot jam with a cheeseboard. Like Spanish Membrillo quince paste it goes very well with cheese.
Use your apricot jam as a filling for cakes and scones too of course.
Add dried apricot jam to a ham and cheese toasty, result!
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for more super tasty preserves to make in winter? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
3 ingredient dried apricot jam
- 600 g dried apricots
- 400 ml boiling water
- 300 g sugar
- 1/2 lemon juice and zest
- Pour boiling water over apricots and leave to soak overnight or for at least 6 hours
- Whizz the apricots in food processor
- Add apricots and soaking water to pan along with sugar and lemon zest and juice
- heat gently till sugar has dissolved then boil rapidly till it reaches 105C setting point
- spoon into sterilised jars
- you can waterbath can this for 10 minutes if you wish