Makers’ Apricot and Ginger Jam

Preserve sweet golden summer apricots by making delicious artisanal jam at home. Happy apricot day!


Cooking Methods

  • Pickling

Prep Time

20 minutes

Cooking Time

25 minutes


    1 kg apricots
    1/2 cup water
    5 cups sugar
    2 tsp grated fresh ginger (optional)
    1 tbsp lemon juice


    Get ready 5 jars to store your jam in. You need to sterilize the jars by soaking them in hot water for 10 minutes before you fill them.
    Cut the apricots into quarters and take out the pips.
    Place an empty saucer into the fridge - we will use this later to test the jam.
    Put the fruit and water into a large pot on a medium heat and cover with a lid.
    Stir as you go.
    When the fruit has softened you can reduce the heat.
    Add the sugar (or xylitol) and ginger and cook covered for 20 minutes. Remember to keep stirring and scoop out any foam that forms on the surface.
    As the mixture begins to thicken, you can perform the first "set test". Drop a half a teaspoon or so of jam onto the saucer and leave in the fridge to set for 2 minutes. If still runny, cook longer until you have the viscosity you desire.
    Remove it from the heat and add the lemon juice.
    Ladle the jam into jars and close with a lid. (sealed but not too tight!)


Don’t forget to sterilise your jars!

You can substitute sugar for xylitol to meet specific dietary requirements.

You can compost the pips or even try to grow your own apricots. The pips also make great mulch.