Velvety sun-ripened apricots and a hint of bright citrus elevate this Mary Berry apricot jam to a golden favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm buttery croissants, toasted sourdough, a swirl in almond cake batter, a dollop of clotted cream; in fact most things.
Mary Berry Apricot Jam Recipe Ingredients
- 1 kg (2.2 lbs) fresh ripe apricots, halved and stoned
- 1 kg (2.2 lbs) jam sugar (sugar with added pectin)
- 300 ml (1/2 pint) water
- Juice of 1 large lemon
- A small knob of butter (about 10g)
How To Make Mary Berry Apricot Jam Recipe
- Prepare the fruit and equipment: Start by placing two or three small saucers in the freezer to use for testing the set later. Wash the apricots, cut them in half, and remove the stones. Sterilize your jars by washing them in hot, soapy water, rinsing well, and placing them in a low oven at $140^{\circ}\text{C}$ ($275^{\circ}\text{F}$) for at least 15 minutes.
- Soften the apricots: Place the apricot halves and the water into a large, heavy-based preserving pan. Bring to a boil, then reduce the heat and simmer gently for about 15 to 20 minutes. You want the fruit to be completely soft and the skins tender before you add any sugar, as sugar has a hardening effect on fruit skins.
- Dissolve the sugar: Add the lemon juice and the jam sugar to the pan. Stir over a very low heat until every grain of sugar has completely dissolved. You can check this by running your wooden spoon along the bottom of the pan; if it feels gritty, keep stirring. Do not let the mixture boil until the sugar is fully gone.
- Reach the rolling boil: Once the sugar has dissolved, increase the heat to high. Bring the jam to a full, “rolling” boil—one that continues to bubble vigorously even when you stir it. Boil rapidly for about 10 to 12 minutes. Stay close to the pan as the jam will rise significantly during this stage.
- Perform the wrinkle test: Remove the pan from the heat. Take a cold saucer from the freezer and place a small teaspoon of the hot jam onto it. Let it cool for a minute, then push the edge of the jam with your fingertip. If the surface wrinkles, the setting point has been reached. If it is still liquid, return the pan to the heat for another 2 to 3 minutes and test again.
- Finish and clear: Once the set is achieved, stir in a small knob of butter to help disperse any white foam (scum) on the surface, leaving the jam clear and bright. Let the jam sit in the pan for about 15 minutes; this allows the fruit pieces to distribute evenly throughout the liquid.
- Jar and seal: Carefully ladle the hot jam into the warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- The Almond Secret: Some traditionalists like to crack a few of the apricot stones, extract the inner kernels, blanch them, and add them to the jam for a subtle almond undertone. While Mary Berry often keeps hers simple, this is a lovely optional touch.
- Choosing Apricots: Look for fruit that is ripe but still firm to the touch. Very mushy apricots can lead to a jam that lacks texture, while under-ripe fruit won’t have the necessary sweetness or depth of flavor.
- Water Balance: If your apricots are exceptionally juicy, you may need slightly less water. However, the 300ml is usually necessary to ensure the skins soften properly during the initial simmer.
- Why Jam Sugar: Apricots have a medium amount of natural pectin. Using jam sugar (which contains extra pectin) ensures a reliable, professional set every time, especially for beginners.
What To Serve With Mary Berry Apricot Jam Recipe?
This Mary Berry Apricot Jam Recipe is a bright, summery treat that needs a creamy or nutty pairing! A Freshly Baked Scone with a thick layer of clotted cream is the quintessential choice for an elegant afternoon tea. For a more sophisticated dessert, a dollop inside a Frangipane Tart adds a lovely fruity acidity that pairs perfectly with almonds! A side of Toasted Brioche or a swirl in Creamy Rice Pudding pairs wonderfully with the sweet, honey-like apricot notes.
How To Store Mary Berry Apricot Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at peak quality for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks.
- Freezing: Jam is a shelf-stable preserve and does not require freezing.
Mary Berry Apricot Jam Recipe Nutrition Facts
- Calories: 50 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Total Carbohydrates: 13 g
- Protein: 0.2 g
- Fiber: 0.5 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
While you can make jam with dried apricots, the texture and color will be very different (more brownish-orange). Fresh apricots are highly recommended for this specific Mary Berry recipe to achieve that bright, fresh flavor.
This is often caused by stirring too much during the rapid boil or skipping the butter step at the end. The butter helps clarify the jam by breaking down the air bubbles.
Yes, but you will need to boil it for longer and ensure you use plenty of lemon juice. Jam sugar is simply the “foolproof” option that Mary Berry often advocates for.
Try More Recipes:
- Mary Berry Jam and Coconut Sponge Recipe
- Mary Berry Strawberry Jam Recipe
- Mary Berry Raspberry Jam Recipe
Mary Berry Apricot Jam Recipe
Description
A vibrant and silky traditional jam made with fresh apricots and a bright citrus finish.
Ingredients
Instructions
- Sterilize jars and place saucers in the freezer.
- Simmer apricots and water for 15-20 mins until skins are soft.
- Add sugar and lemon; stir on low heat until fully dissolved.
- Bring to a rapid rolling boil for 10-12 minutes.
- Test for set on a cold saucer; look for the “wrinkle.”
- Let sit for 15 minutes, then stir in butter to clear foam.
- Ladle into warm jars and seal immediately.
Notes
- Tenderizing the fruit skins before adding sugar is the secret to a great texture.
- Use a large enough pot to allow the jam to bubble up without overflowing.
- This jam is perfect for glazing fruit tarts or as a filling for sponge cakes.
