With a relatively small quantity of apricots, you can make this delicious Apricot Jam.
- 1 Kg of fresh apricots, halved, stalks and stones removed
- 1 Kg of granulated sugar
- Juice of 1 lemon or 30ml (2 tbsp) of lemon juice
- 250ml of water
- 1 knob butter (optional, but helps prevent foaming)
- 4 to 5 medium sized Jam Jars with new lids
- Large pan or Preserving/ Jam pan
- Small plate
- Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making;
- Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80 degrees centigrade.
How to make the Jam
- Put the prepared apricots (halved and stoned), water and lemon juice into a large stainless steel pan (preferably a jam or preserving pan if you have one).
- Cook over a gentle heat slowly until the apricots are soft.
- Take off the heat, and stir in all the sugar until it is dissolved.
- Return to the heat and bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
- Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
- To test if the jam is set, put a tea spoon of the jam onto the very cold plate and leave to cool for a minute. When cool enough push it with your finger. If the contents on the plate wrinkles, the jam is ready and will set. You should also be able to tip the plate and the contents not run off. If it stays, runny, boil the pan for a few more minutes and then repeat the test.
- Once it passes the test, leave the jam in the pan to cool for 10 minutes.
- Using a large spoon take off any scum on the surface.
- Put the contents of the pan into the jars while it is still warm. We find using a ladle makes this job easier. Fill the jars to the top leaving a small air space.
- While the jars and contents are still hot, screw on the lids.
- As the jars are cooling give the lid of each jar a slight turn to make sure that the lids are on tightly.
- Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!
- We find that the Jam lasts indefinitely, however, I think the standard wording/ guidance should be 'Eat within 3 months' and 'Keep refrigerated after opening'.
Devon Made Apricot Jam
Our Devon jam has been made by us from fresh ripe Apricots. Delicious on bread, toast or sandwiched in a cake, we think this jam is bursting with flavour.
Want to make it yourself? See the recipe here.
Sorry Unavailable or Out of Season
Devon Jam, Devon Made
All our Jams are carefully made by us using quality ingredients and following traditional recipes.
We currently have Apricot trees growing in our field (orchard) but these are currently too young to produce sufficient Apricots for our Jam. Currently, the Apricot Jam is one of the only Jams made with fruit we have bought in.
If you want to make the Jam yourself, we have shared the recipe, which you can see by clicking here.
Apricots, Lemon Juice, Pectin, Sugar
Made in an environment where nuts have been present
28g 1oz (30ml), 340g 12oz (280ml)
Made in small batches each season. When its gone its gone., Normally available September.
Made in Devon, United Kingdom, Produced in Devon, United Kingdom