Apricot Jam

Makes six 454g (1lb) jars

Recipe by Steven Doherty.


  • 1.5kg (3lb) firm apricots
  • 500ml (¾pt) water
  • 1.75kg (3½lb) sugar, warmed on a baking tray in the oven
  • 25g (1oz) almonds, blanched, skinned and halved
  • juice of 2 lemons


  1. Halve the apricots, remove the stones and cut across again if the apricots are large.
  2. Put the fruit into a preserving pan, pour in the water and the lemon juice.
  3. Simmer gently until the fruit is soft. Stir in the sugar and let it dissolve.
  4. Bring to a brisk boil, stirring slowly to prevent sticking.
  5. Put in the almonds and after 10 minutes test for setting. If the jam is not ready, continue to cook until setting point is reached.
  6. Skim if necessary. Pour into sterilised jars and seal.