Apricot & Orange Blossom Jam Recipe

Introduction

This Apricot & Orange Blossom Jam combines sweet, sun-ripened apricots with the delicate floral notes of orange blossom water. It’s a fragrant and flavorful preserve that’s perfect for spreading on toast or adding to desserts.

Ingredients

• 1kg apricots, halved and stoned, larger halves halved again
• 750g preserving sugar
• Juice of 1 lemon
• 1 tbsp orange blossom water
• Few knobs of butter (optional)

Instructions

1. Step 1: Mix the apricots and preserving sugar together in a large bowl, cover, and leave to stand overnight to macerate.
2. Step 2: Place a saucer in the freezer to chill for later testing.
3. Step 3: Transfer the syrupy apricot mixture into a preserving pan or a wide-based pan, add the lemon juice, and heat gently to dissolve any remaining sugar.
4. Step 4: Increase the heat and boil the mixture for 15 minutes, stirring occasionally.
5. Step 5: Turn off the heat and test the jam setting by spooning some hot jam onto the frozen saucer. Let it cool, then push with your finger. If the surface wrinkles, the jam has set; if it’s too runny, return to the heat and boil for 2–3 minute increments, repeating the test after each.
6. Step 6: Once set, skim off any surface foam, then stir in the orange blossom water and butter knobs, if using, to help dissolve any remaining scum.
7. Step 7: Let the jam rest for 15 minutes to allow the fruit to settle, then ladle into sterilised jars and seal.

Tips & Variations

• For clearer jars and longer shelf life, ensure jars and lids are sterilised by washing in hot soapy water, rinsing, removing seals, and warming in a low oven for 10 minutes before filling.
• Add a pinch of ground cardamom or cinnamon for a warm spice note.
• Use fresh lemon juice rather than bottled for best flavor and preservation.

Storage

Store the jam in sterilised jars in the refrigerator for up to six weeks. Use a clean spoon each time to prevent contamination. If preserved properly in sterilised jars and sealed tightly, it may keep longer unopened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apricots to make this jam?

Yes, frozen apricots can be used. Thaw them completely and drain any excess liquid before mixing with the sugar, though the texture and setting time may vary slightly.

What does the butter do in the jam?

The butter helps to dissolve any remaining scum or foam on the jam’s surface, resulting in a clearer and smoother final product. It is optional and can be omitted if preferred.

Apricot & Orange Blossom Jam Recipe

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★★★★★

4.4 from 100 reviews

• Author: Ethan
• Total Time: 12 hours 25 minutes
• Yield: Approximately 4–5 jars (approx. 350g jars each) 1x
• Diet: Vegetarian

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Description

This Apricot & Orange Blossom Jam combines sweet, ripe apricots with fragrant orange blossom water and a hint of lemon juice, resulting in a beautifully delicate and flavorful preserve. The jam is cooked on the stovetop to achieve the perfect set, making it an ideal homemade treat for spreading on toast or gifting to friends and family.

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Ingredients

Scale 1x2x3x

Ingredients

• 1 kg apricots, halved and stoned, larger halves halved again
• 750 g preserving sugar
• Juice of 1 lemon
• 1 tbsp orange blossom water
• Few knobs of butter (optional)

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Instructions

1. Prepare apricots and sugar: Mix the apricots and preserving sugar together in a large bowl, cover, and leave to stand overnight to draw out the juices and help dissolve the sugar.
2. Sterilise jars: Wash jars and lids in hot soapy water, rinse thoroughly, remove rubber seals from lids, and warm jars and lids in a low oven (around 100°C/210°F) for 10 minutes to sterilise.
3. Set up for cooking: Place a saucer in the freezer to chill. Transfer the syrupy apricot mixture into a preserving pan or a large, wide-based pan, adding the juice of one lemon.
4. Cook the jam: Place the pan over gentle heat to help dissolve any remaining sugar crystals. Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil for 15 minutes, stirring occasionally.
5. Check setting point: Remove the pan from heat. Spoon some hot jam onto the chilled saucer and let it cool for a minute. Push the jam with your finger; if it wrinkles, the jam is set. If not, return the pan to heat and boil for further 2-3 minute intervals, testing after each, until the desired set is reached.
6. Finish the jam: Skim off any scum from the surface, then stir in the orange blossom water and optional knobs of butter, which help dissolve remaining scum and add shine.
7. Rest and jar: Let the jam rest for 15 minutes to allow the fruit to settle, preventing it from sinking. Then ladle the jam into sterilised jars, seal tightly, and allow to cool completely.
8. Storage: The jam will keep in the refrigerator for up to 6 weeks.

Notes

• Using a wide-based pan helps the jam cook faster and more evenly.
• Freezing the saucer before testing the jam setting point is essential for accurate results.
• The optional butter helps give the jam a glossy finish and dissolve surface scum.
• Always sterilise jars and lids properly to ensure safe preservation.
• The jam is delicious served on toast, scones, or as a topping for yogurt and desserts.
• If gifting, use printable preserve labels to personalise your jars.

• Prep Time: 12 hours (including overnight standing)
• Cook Time: 25 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: apricot jam, orange blossom jam, homemade preserves, fruit jam recipe, stovetop jam, apricot preserves