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

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.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Jams & Jellies
Cuisine: Modern Australian
Servings: 8 jars
Calories: 1189kcal
Author: The Cook



  • 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


  • Thoroughly clean the fruit and remove any debris from picking
  • Cut the apricots into halves or quarters, cutting out any blemishes. Cut the fruit straight into the large saucepan.
  • Add about ¼ cup of water and the lemon juice ; bring to the boil.
  • 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.)
  • 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)
  • Once the sugar is in, add the packets of jamsetta (as per instructions) and stir.
  • When the sugar and jamsetta have dissolved, let the jam boil for about 10 minutes before testing if it has set.
  • Ladle the jam into the jars and seal whilst hot. The jars will be very hot so take care with your handling of them.
  • Invert sealed jars top to bottom (upside down) for at least 30 minutes to create a vacuum.
  • 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.
The reason that jam sometimes does not set even when Jamsetta is used is due to the different levels of pectin in fruits. As the fruit ripens the pectin level drops, hence the need to add additional amounts of Jamsetta to ensure a good gel. Some fruits are very low in pectin levels naturally, such as strawberries and tropical fruits.
Despite following the recipe exactly and the jam fails to set  it is probably because not enough Jamsetta has been used. More needs to be added to increase the gel. Put jam back into the pan and bring to the boil, stir another 50 g of Jamsetta through, boil for 5-10 minutes then bottle.


Serving: 1jar | Calories: 1189kcal | Carbohydrates: 303g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 31mg | Potassium: 982mg | Fiber: 8g | Sugar: 284g | Vitamin A: 7220IU | Vitamin C: 39.8mg | Calcium: 51mg | Iron: 1.9mg


Permanent link to this article: https://aussietaste.com.au/jams-jellies/apricot-jam/

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