Mary Berry Apricot Jam Recipe – Simple, Golden & Delicious

There’s something special about the sunshine-sweet taste of apricot jam. My grandmother used to keep a jar in the pantry all year round, and it always reminded me of summer mornings, even in the middle of winter.

Mary Berry’s apricot jam recipe is a true classic—just a few ingredients, a little patience, and you’ll have golden jars of homemade goodness ready to spread on toast, fill cakes, or even pair with cheese. Whether you use fresh or dried apricots, this recipe is a keeper for beginners and seasoned jam makers alike.

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Why You’ll Love This Recipe

• Naturally Sweet & Tangy – A bright, fruity balance.
• Simple Ingredients – Just fruit, sugar, lemon, and water.
• No Pectin Needed – Lemon juice helps it set naturally.
• Beautifully Golden – Looks as good as it tastes.
• Versatile – Great for breakfast, baking, or savory pairings.

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Ingredients

If Using Fresh Apricots:

• Ripe Apricots (1kg / 2.2 lbs) – Halved, pitted, and chopped
• Granulated Sugar (1kg / 5 cups) – Equal weight to fruit
• Lemon Juice (2 tbsp) – For setting and brightness
• Water (150ml / ½ cup) – To prevent sticking

If Using Dried Apricots (variation):

• Dried Apricots (500g / 1.1 lbs)
• Water (1 liter) – For soaking & cooking
• Granulated Sugar (1kg / 5 cups)
• Lemon Juice (2 tbsp)

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Equipment

• Heavy-bottomed saucepan or preserving pan
• Wooden spoon
• Jam thermometer (optional)
• Sterilized glass jars with lids
• Funnel & ladle
• Small plate for wrinkle test

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Instructions

Step 1 – Soften the Apricots

• Fresh: Place apricots with water in a pan, simmer 10–15 minutes until soft.
• Dried: Soak overnight, then simmer for 20 minutes until tender.

Step 2 – Add Sugar & Lemon

Stir in sugar and lemon juice. Heat gently until sugar fully dissolves.

Step 3 – Boil to Setting Point

Bring to a rapid boil for 15–20 minutes, stirring often.

• Thermometer: Look for 105°C (220°F).
• Wrinkle test: Place a drop on a chilled plate, push gently—if it wrinkles, it’s ready.

Step 4 – Skim & Jar

Remove from heat, skim foam, rest for 5 minutes, then ladle into sterilized jars.

Step 5 – Label & Store

Seal, label with date, and store in a cool, dark place. Refrigerate after opening.

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Best Ways to Enjoy Mary Berry Apricot Jam

• Spread on warm croissants or brioche
• Dolloped on cream scones for afternoon tea
• As a Victoria sponge cake filling
• Paired with grilled cheese or brie
• Brushed over roast pork or chicken as a glaze

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Expert Tips

• Choose ripe, slightly soft apricots for sweetness.
• Don’t overcook—the flavor should stay fresh.
• Lemon juice is essential for both setting and color.
• Stir frequently to prevent sticking.
• Always test the set before jarring.

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Easy Variations

• Apricot & Vanilla Jam – Add ½ tsp vanilla before jarring.
• Apricot & Orange Zest – Adds citrus depth.
• Spiced Apricot Jam – A pinch of cinnamon or ginger.
• Apricot & Almond Jam – A few drops of almond extract.
• Chunky Apricot Jam – Leave fruit pieces whole for texture.

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Storage Tips

• Unopened: Up to 1 year in a cool, dark cupboard.
• Opened: Refrigerate and use within 3–4 weeks.
• Always use a clean spoon to avoid contamination.

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FAQs

Do I need to peel apricots for jam?
No. The skins soften during cooking and help give the jam its lovely golden color and a bit of natural pectin.

Can I use frozen apricots for jam?
Yes. Thaw completely and drain excess liquid before cooking. Frozen apricots may cook down faster than fresh.

Why won’t my apricot jam set?
Apricots are naturally low in pectin. Make sure to add lemon juice and boil until it reaches setting point (105°C / 220°F). The wrinkle test is the best way to confirm.

Can I reduce the sugar in apricot jam?
Yes, but reducing sugar will shorten the shelf life and may give a softer set. Store low-sugar versions in the fridge and use quickly.

Can I make apricot jam with dried apricots?
Absolutely. Dried apricots need to be soaked overnight and then simmered until soft. The jam will have a more concentrated, rich flavor.

How long does apricot jam last?
Unopened jars last up to 12 months. Once opened, store in the fridge and use within 3–4 weeks.

Can I add flavors to apricot jam?
Yes—vanilla, almond, orange zest, or warm spices like cinnamon or ginger all pair beautifully with apricots.

What’s the best way to sterilize jars for jam?
Wash jars in hot soapy water, rinse, then place in an oven at 140°C (285°F) for 10–15 minutes. Boil lids separately.

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Other Recipes You May Like

• Mary Berry Rhubarb and Ginger Jam
• Mary Berry Plum Jam Recipe
• 5 Creative Ideas for Homemade Preserves in Glass Jars

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