celebrating 130 years 1884-2014

Speedy Apricot Jam

By Chelsea Sugar
Speedy Apricot Jam
5 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 10 mins
  • Serves

    1kg apricots, rinsed and dried, with stones removed
    1kg Chelsea Jam Setting Sugar
    A knob of butter (10g)


    Crush the apricots with a potato masher or blender.
    Place the crushed apricots in a 6 litre heavy-based saucepan.
    Add the Chelsea Jam Setting Sugar. Heat gently, stirring continuously until the sugar dissolves.
    Add a knob of butter. Still stirring, increase the heat and bring to a full boil (a boil that cannot be stirred down).
    Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.

    Makes 4-5 medium jars.

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Average Rating
(8 reviews)

I recently made apricot jam using this method. Used 1.5 kilos of apricots and 1kg of sugar, boiled for 20 minutes. Absolutely incredible

Can't believe how easy this is compared to the American recipes I have just been looking at. They make the whole process unbelievably complicated! They even 'process' the jars after bottling the jam! Talk about overkill! One even said to PEEL the apricots! Why would you? The skin is where all the goodness and flavour is.

Made both peach and now apricot jam easy and delicious, will try bottling the fruit now for later use.

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lip smacking

Yummy jam and recipe is very easy to make.

A brilliant method to make bright coloured jam! Wonderful results! I did make two minor changes.... I cook 1 minute longer in a Le Creuset saucepan and add 2 Tbsp lemon juice.

Quick & easy made great jam.

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nice and tasty

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