Apricot jam


  • 1 lemon
  • 500g apricots, stones removed and chopped
  • 1 1/2 cup white sugar


Use a sharp vegetable peeler; peel 6 strips of rind off the lemon. Juice lemon. Place these and the chopped apricots into a large microwave-safe bowl.

Microwave on HIGH for 5 minutes until the mixture is boiling. Stir in the sugar and then cook a further 20 minutes on HIGH, until the mixture has reached setting point. (You can test the setting point of jam by placing a spoonful on a chilled saucer and then running a spoon through the centre. If the jam stays in two halves, it is set.)

Transfer to a clean jar with a lid and keep in the refrigerator.


  • Sometimes citrus fruits have wax sprayed onto their skin. You may need to wash your lemon in hot soapy water to remove this before peeling.
  • Apricots are low in pectin which is what makes jam set. You can buy a sugar called jam setting sugar which contains added pectin and citric acid to improve the finished product. The citric acid keeps the fruit colour bright.

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