Mary Berry's Apricot Jam Recipe

What is Mary Berry Apricot Jam Recipe?

Mary Berry’s apricot jam recipe is a classic and straightforward way to capture the sweet and tangy flavor of apricots. It’s perfect for spreading on toast, using in cakes, or as a filling for pastries.

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What Goes Best with Mary Berry Apricot Jam Recipe?

Toast or Scones: A classic pairing for breakfast or afternoon tea.
Croissants: A French-inspired match for the rich, buttery layers of croissants.
Yogurt: Stir the jam into Greek yogurt for a fruity twist.
Cheese Platter: Apricot jam pairs well with cheese, especially brie or goat cheese.
Cakes and Tarts: Use the jam as a filling for cakes, tarts, or pastries.

Ingredients for Mary Berry Apricot Jam Recipe

1 kg (2.2 lbs) ripe apricots, halved and pitted
1 kg (2.2 lbs) granulated sugar
Juice of 1 lemon
150ml (5 fl oz) water

How to Prepare Mary Berry Apricot Jam Recipe

Instructions:

Prepare the Apricots:
- Wash the apricots, then halve and pit them. Chop the apricots into small pieces, depending on how chunky you want your jam.
Cook the Apricots:
- Place the apricots, lemon juice, and water in a large pan. Bring the mixture to a simmer over low heat and cook gently for about 10-15 minutes until the apricots are soft.
Add the Sugar:
- Add the sugar to the apricot mixture, stirring continuously until the sugar has dissolved. Once dissolved, increase the heat and bring the mixture to a boil.
Boil the Jam:
- Boil rapidly for about 20-25 minutes or until the setting point is reached. You can test this by placing a teaspoon of jam on a chilled plate; if it wrinkles when pushed with your finger, the jam is ready.
Skim and Jar the Jam:
- Skim off any foam from the surface of the jam with a spoon. Pour the jam into sterilized jars while still hot, seal with lids, and let them cool.

Notes:

Sterilizing Jars: To sterilize jars, wash them in hot soapy water, rinse thoroughly, and place in a preheated oven (160°C or 320°F) for 10-15 minutes until dry.
Setting Point: Another way to test the setting point is by using a sugar thermometer. The setting point is typically 104°C (220°F).
Chunky or Smooth: If you prefer a smooth jam, you can mash the apricots while cooking or blend the mixture before adding sugar.

How to Serve Mary Berry Apricot Jam Recipe

Spread apricot jam on warm toast, scones, or croissants.
Use as a glaze for cakes or tarts.
Spoon a dollop of apricot jam over yogurt or ice cream for a sweet topping.
Add as a filling to cakes, cookies, or pastries.

How to Reheat Mary Berry Apricot Jam Recipe

In a Saucepan: If the jam has become too thick or you need to use it as a glaze, gently reheat it in a saucepan over low heat. Add a small amount of water if needed to loosen the consistency.

How to Store Leftovers of Mary Berry Apricot Jam Recipe

In the fridge: Once opened, store the apricot jam in the refrigerator in an airtight jar. It will last for up to 4 weeks.
In the freezer: You can freeze the jam in freezer-safe containers for up to 6 months. Thaw in the fridge before using.

Frequently Asked Questions Regarding Mary Berry Apricot Jam Recipe

Can I use frozen apricots instead of fresh?
Yes, you can use frozen apricots, but be sure to thaw them before using.
Can I reduce the sugar content?
Reducing sugar may affect the setting of the jam. You could use pectin if you want a lower sugar content.
How do I know if the jam has reached the setting point?
Test the jam by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s set.
Do I need pectin for this recipe?
No, apricots have a natural amount of pectin, so additional pectin is not necessary.
What’s the best way to sterilize jam jars?
Wash the jars in soapy water, rinse well, and heat them in an oven at 160°C for 10-15 minutes.
Can I make this jam without lemon juice?
Lemon juice helps balance the sweetness and aids in setting, so it’s recommended not to skip it.
Can I add other fruits to this jam?
Yes, you can mix apricots with other fruits like peaches or raspberries for a unique flavor.
How long does homemade apricot jam last?
Properly sealed and stored in a cool, dark place, apricot jam can last up to 1 year unopened.
Why does my jam have foam on top?
Foam forms when air is incorporated during boiling. Simply skim it off with a spoon.
Can I make this jam in a slow cooker?
While it’s possible, a slow cooker won’t achieve the high temperature needed for the jam to set properly.