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Apricot & Orange Blossom Jam Recipe

★★★★★

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

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.

Ingredients

Scale

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)

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

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Find it online: https://theethankitchen.com/apricot-and-orange-blossom-jam-recipe/