Mary Berry Apricot Jam Recipe

The Mary Berry Apricot Jam Recipe is a wonderfully fruity preserve with a beautiful golden colour and a naturally sweet, slightly tangy flavour. It’s the sort of homemade jam that feels perfect spread on warm toast, spooned onto scones or used as a filling for cakes and pastries.

A good apricot jam should have a glossy, spreadable texture with soft pieces of fruit and a bright, fresh flavour. The natural sweetness of ripe apricots should shine through, balanced by a touch of lemon for freshness and a perfectly set consistency that’s neither too stiff nor too runny.

Ingredients

For the Jam

• 1kg ripe apricots, pitted and chopped
• 1kg granulated sugar
• 2 tbsp lemon juice
• 50ml water

How to Make Mary Berry Apricot Jam Recipe

Prepare the Apricots

Wash, stone and chop the apricots into evenly sized pieces.

Combine the Ingredients

Place the apricots, sugar, lemon juice and water in a large saucepan and stir gently to combine.

Dissolve the Sugar

Heat the mixture gently, stirring occasionally, until the sugar has completely dissolved.

Cook the Jam

Increase the heat and bring the mixture to a steady boil. Cook for 20–25 minutes, stirring frequently, until thickened.

Test the Setting Point

Place a spoonful of jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Skim the Surface

Remove any foam from the surface to give the jam a clear, glossy finish.

Sterilise the Jars

Wash the jars thoroughly and dry them in a warm oven until completely sterilised.

Fill the Jars

Carefully pour the hot jam into the sterilised jars and seal immediately with lids.

Cool and Store

Allow the jars to cool completely before storing in a cool, dark place.

Final Touch

The finished jam should be glossy, spreadable and packed with sweet apricot flavour balanced by a gentle citrus tang.

Recipe Tips

• Use ripe apricots for the best flavour and natural sweetness.
• Dissolve sugar completely before boiling to prevent crystallisation.
• Stir frequently to prevent the jam from sticking and burning.
• Perform the wrinkle test to ensure the jam sets properly — this prevents a runny consistency.
• Sterilise jars to prevent bacteria growth and spoilage.
• Seal jars immediately to create a vacuum, preserving freshness.

Healthy Alternatives / Variations

• Add a vanilla pod to the apricots for a fragrant twist.
• Include a pinch of cinnamon for a warm, spicy note.
• Mix in some chopped almonds for added texture.
• Use honey instead of sugar for a different sweetness profile.
• Add a splash of brandy for a boozy kick.

Ingredient Substitutions

• Use brown sugar for a deeper, caramel-like flavour.
• Replace lemon juice with lime juice for a different citrus note.
• Substitute apricots with peaches for a similar jam.
• Use pectin if the apricots are not very ripe.

How to Serve

Serve this delicious apricot jam on freshly baked scones or spread it over a warm slice of toast for a delightful breakfast treat. It also pairs wonderfully with cheese platters, adding a sweet contrast to savoury flavours.

Pairing Ideas

Pair this apricot jam with a creamy brie or sharp cheddar for an exquisite cheese board. It also complements a glass of chilled white wine or a cup of Earl Grey tea perfectly.

How to Store Leftovers

Fridge

Store in the fridge once opened to keep the jam fresh and extend its shelf life.

Freezer

Freezing is not recommended as it can alter the texture of the jam.

Reheating

Not applicable — jam is served cold or at room temperature.

Nutrition (per serving, approx.)

• Calories: 50 kcal
• Carbohydrates: 13g
• Protein: 0.2g
• Fat: 0g

FAQs

Can I use less sugar in the Mary Berry Apricot Jam Recipe?

Reducing sugar may affect the jam’s setting and preservation properties. Sugar not only sweetens but also helps to set and preserve the jam.

How long does homemade apricot jam last?

When stored properly in sterilised jars, unopened jam can last up to a year. Once opened, keep it in the fridge and use within a month.

What if my jam doesn’t set?

If your jam doesn’t set, you can reboil it with a little more lemon juice or add commercial pectin. Ensure it reaches 105°C for the best setting.

Can I use frozen apricots?

Yes, you can use frozen apricots. Thaw them completely and drain excess water before using to maintain the correct consistency.

Mary Berry Apricot Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Apricot Jam Recipe is a simple and delicious way to preserve the sweet taste of apricots. Perfect for spreading on toast or scones.

Ingredients

• 1kg ripe apricots, pitted and chopped

• 1kg granulated sugar

• 2 tbsp lemon juice

• 50ml water

Directions

• Wash, pit, and chop the apricots into small, even pieces.
• Combine apricots, sugar, lemon juice, and water in a large saucepan.
• Heat gently until sugar dissolves, then boil gently.
• Boil for 20-25 minutes, stirring frequently, until thickened.
• Perform the wrinkle test on a chilled plate to check setting.
• Sterilise jars in a 140°C oven for 10 minutes.
• Ladle hot jam into sterilised jars and seal immediately.
• Cool jars completely at room temperature before storing.

Notes

• Use ripe apricots for the best flavour and natural sweetness.
• Dissolve sugar completely before boiling to prevent crystallisation.
• Stir frequently to prevent the jam from sticking and burning.
• Perform the wrinkle test to ensure the jam sets properly — this prevents a runny consistency.
• Sterilise jars to prevent bacteria growth and spoilage.
• Seal jars immediately to create a vacuum, preserving freshness.