Easy Apricot Jam

A bright coloured, full-of-flavour jam using dried apricots, which means it can be made at any time through the year. You'll need to prep ahead as the apricots require overnight soaking.


  • 500g dried apricots
  • 1.5kg preserving sugar


  1. Finely chop 400g of the apricots and place all the apricots in a large preserving pan, add 2 litres of water and bring to the boil, remove from heat, cover and leave overnight to soak.
  2. Next day bring the pan of apricots to the boil again, reduce heat so the liquid is simmering and cook for 30-45 minutes until apricots very soft.
  3. Add sugar, stirring continuously, keeping heat low so the sugar dissolves.
  4. Return to the boil and boil the mixture, stirring often for 20-25 minutes. Remove any scum during the cooking.
  5. When the jam falls from the spoon in thick sheets without dripping, start testing for the setting.
  6. Allow cooling for 5 minutes then spoon into clean warmed jars and seal immediately.
  7. Turn jars upside down for 2 minutes, label and store in a cool place. Refrigerate after opening.

This recipe was kindly contributed by Jill Brand, NFWI Lead Cookery Judge.