Dried Apricot Jam

This is the first time I have ever made jam using dried fruit. I have always been a fresh or frozen girl till now.

Whilst there are recipes for apricot jam using fresh apricots, more than any other type of jam I have read about, apricot has a lot of version (and I mean a lot) using dried apricots.

One thing I did learn are there are different types of dried apricots, the hard dried apricots, which this one probably should have been made with or the soft eating ones, usually from Turkey, which are the ones I bought. Apparently, had I bought very dried apricots they would have broken up when cooked. These don't so I chopped them before soaking and I also whizzed it up using my hand held blender while it was bubbling (and I have lovely burn on my finger as a result).

Is there any need for me to tell you that jam is very very hot and does cause burns on skin!

This recipe does make a lot of jam so if you don't want 11 jars (yes 11) then make half but I take the view, and make no apologies for it, that if I have the gas on I may as well make a large quantity and besides, it's jam - it lasts!

You can see in the photo (if you look carefully) little specks of black don't be concerned it is vanilla seeds that were in my caster sugar. I suspect that if I were to be judged on this jam at a country show I would be marked down for that, but I will get over that.

The other thing I really liked about this is the addition of a muslin pack of spices - it has just given a hint of something to the flavour and yes, you can play the "name what's in it" game again!


This recipe came from Taste.

Dried Apricot Jam

1kg of dried apricots chopped
2 cinnamon sticks
3 cloves
6 cardamom pods
1.25kg caster sugar
60mls or 1/4 cup of lemon juice

Pop the chopped apricots into a bowl and cover with 2 litres of water.



Leave overnight. They will change the next day to plumper lighter coloured apricots like this.


Place the cinnamon, cloves and cardamom into a muslin square and tie securely with kitchen string.


Pour the apricots and the water they were soaking in overnight into a large pan with the spice bag and bring to the boil.

Reduce to a simmer and cook for 15 minutes.

Then add the caster sugar (which I pre heat in a 140C for 15 minutes so it dissolves quicker) and the lemon juice to the apricots and return it to a boil.

Cook for 25 minutes and then test for set point either with a thermometer to 105C or using a saucer in the freezer and after placing some jam onto the plate if it wrinkles and forms a skin then it's ready.

Remove spice bag.

If preferred use a handheld blender to whizz up most of the apricots so you have a very thick jam with some chunky pieces.

Carefully, decant into hot sterilised jars and seal.