Recipe: Apricot Jam

I have really vivid memories of my mum making jams out of different fruits when I was a kid. At a recent trip to the hills, we were treated to some of the best, freshest, plumpest and juiciest fruits, and the only thing that I could wish for was an unlimited supply of these wonderful fruits. And thus, I decided to make some fruit jam. After a lot of googling for ideas, pestering my family for what they could remember of my mum’s recipe, it finally came to this:


  • Apricots 1.25Kg (Cut into 1-2 cm chunks)
  • Sugar 850 grams
  • Water 250 ml
  • Lemon rind of 1 lemon (Grate the lemon against the grater, makes it faster, if you don’t have that, use a vegetable peeler instead)
  • Lemon Juice 2 tablespoons


  1. Put together the apricots, water and lemon juice in a kadhai (open pan) on medium flame. Tie the lemon rind and lemon seeds in a muslin cloth and tie with an unwaxed thread, put this in along with the aforementioned.
  2. Simultaneously, put the sugar in a preheated oven at 150 degrees celsius, in a deep dish. Stir occasionally, this should take 5-10 minutes. The purpose is to warm the sugar.
  3. Wait for the apricot/water mix to boil and reduce to sim for about 10 minutes. The mixture should look thick and soft.
  4. Once boiled and simmed, reduce to low heat and add the warm sugar, stirring and occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.
  5. Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan). Discard the muslin pouch.
  6. Ladle the hot jam into clean, dry jars and seal. Invert for 2 minutes and then turn the jars upright.
  7. Store in a cool, dark place away from direct sunlight until ready to use.

Some points to note:

  • This should make about a kilogram of jam, so have jars ready according to such volume.
  • Sterilize the jars before use. And make sure they’re completely dry/ free of moisture, or it’ll spoil your jam. I can’t stress enough on the sterilizing bit.
  • Refrigerate for longer use, since it does not have any store bought preservatives.
  • Very importantly, this is kid friendly as sugar is the only preserving agent used.

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