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How to Make 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).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2530g
Fat
0g
Carbs
218g
