Dried Apricot Jam


750g dried Apricots

8 cups water

grated rind and juice from 2 lemons

1 Teaspoon Cream of Tartar

6 cups granulated sugar, warmed


Place the dried apricots into a large bowl with the water. Pull them apart, then cover and leave to soak for 24 hours.

Put the plumped apricots and any remaining water into a preserving pan.

Add the lemon rind and Cream of Tartar.

Simmer gently for about 30 minutes until the apricots are soft and pulpy.

Stir in the warmed sugar and the lemon juice, and continue stirring until the sugar has dissolved.

Boil steadily for 8-10 minutes until setting point is reached.

Pot the jam in clean, warm jars and seal. Label when cold. Store in a cool, dry place.

If you like my website, have a look at how I did it.....


Before you start this project, put 3 or 4 saucers in the fridge to become cold.

After you have followed the instructions for making the jam, place a small spot in the middle of one of the cold saucers, and gently push it with your finger tip. If it wrinkles - it has reached the setting point. If not, boil for a few more minutes and retest.

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