Dried Apricot Jam Recette

Indulge in the rich, fruity sweetness of homemade Dried Apricot Jam! This recipe transforms plump, dried apricots into a luscious spread perfect for toast, scones, sponge cakes, or anything that deserves a burst of apricot sunshine. Made with simple ingredients and easy-to-follow instructions, this jam is a delightful treat for breakfast, afternoon tea, or a special occasion. Note: This recipe is specifically designed for using *very dry* slab apricots – results may vary with other types, particularly moist Turkish apricots.

Préparation 60 min

Cuisson 540 min

Calories 2537.5 kcal

Protéines 16g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Dried Apricot Jam

Dried Apricot
400g granulated sugar
500ml water (for soaking)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Dried Apricot Jam? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Dried Apricot Jam

Rinse 500g of slab dried apricots and soak them in 500ml of water overnight. This will help them rehydrate and soften.
The next day, drain the apricots, reserving the soaking liquid. Combine the apricots with 200ml of the reserved soaking liquid in a large, heavy-bottomed saucepan.
Bring the mixture to a gentle simmer over medium-low heat. Cook for approximately 1 hour, or until the apricots are very tender and easily mashed.
Add 400g of granulated sugar to the softened apricots and stir well to combine.
Increase the heat to medium and bring the mixture to a rolling boil. Continue boiling vigorously for 30-45 minutes, or until the setting point is reached. (The jam should sheet off the back of a spoon or wrinkle when you push it with your finger.)
Remove from heat and skim off any foam that may have formed on the surface.
Carefully ladle the hot jam into sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean, seal tightly, and process in a boiling water bath for 10 minutes to ensure a proper seal (optional but recommended for long-term storage).