No fresh apricots, no problem! This easy recipe for dried apricot jam is made, of course, with sweet soft dried apricots and it’s delicious!
A common ingredient in pastry glaze in classic French patisserie and fruit tarts, apricot jam or preserves are readily available in French grocery stores but they aren’t as easy to find in other places. In the Channel Islands, where we spend half the year, it’s just an hour’s boat ride from France. So shops there sell it too.
In Norfolk, England, where some dear friends live, apricot preserves are hard to come by so I’ve been known to carry jars to them in my suitcase when we visit.
If you saw my post from yesterday where I shared cheater pain aux raisins using puff pastry, you also read that I couldn’t find apricot jam here in Houston! Well, to be fair, I only went to one store and decided on the spot to buy dried apricots and make my own, rather than traipsing all over town looking. I’m sure elsewhere in Houston I could find it but I was too lazy to try.
If you too find yourself short of apricot jam and shopping motivation, here's the recipe.
Dried Apricot Jam
The recipe makes a not-quite-full jam jar (Bonne Maman, 13 oz or 370g capacity) of jam, perfect for making glaze or spreading on toast.
Ingredients
6 oz or 170g dried apricots
1/2 cup or 100g sugar
1 tablespoon lemon juice
Pinch fine sea salt
Method
In a heatproof bowl, pour boiling water to just cover the apricots and leave to soak overnight or for at least six hours.
I left mine overnight.
Mince the apricots in a food processor with their soaking water.
Add the apricots to a pan along with the sugar, lemon juice and salt.
Heat gently till sugar has dissolved then boil steadily (it should be bubbling) till it reaches a good jammy thickness.
Keep an eye on the pot and stir often.
I used a thermometer and mine never reached the ideal jam set temperature of 222°f or 106°C but it got quite thick and actually started to catch and darken a little so I deemed it done.
Spoon into a sterilized jar. I put a metal spoon in mine to keep the glass from breaking when the hot jam is added. I don't really understand the thermodynamics but it seems to work. Screw lid on tight and turn the jar over.
Leave to cool. The lid should form a suction and pop in when it has cooled and you turn it back over.
If it does not, store it in the refrigerator.
Enjoy!
Welcome to the 4th edition of Alphabet Challenge 2025, brought to you by the letter D. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the D recipes below:
- Jolene’s Recipe Journal: Double Dark Chocolate Waffles
- Blogghetti: Dragon Fruit Smoothie Bowl
- Karen’s Kitchen Stories: Dutch Macaroni
- Mayuri’s Jikoni: Date Salad, Ottolenghi Style
- A Messy Kitchen: Sugarplum Date Balls
- Culinary Cam: Gluten-Free Crystal Dumplings
- A Day in the Life on the Farm: Chicken with Dates
- Palatable Pastime: Balkan Lamb and Rice Casserole (Djuvec)
- Magical Ingredients: Dill Pickle Dip
- Food Lust People Love: Small Batch Dried Apricot Jam
- Sneha’s Recipe: Dal Sultani
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato Dip with Italian Seasoning
Here are my posts for the 2025 alphabet challenge, thus far:
D. Small Batch Dried Apricot Jam – this post!
Pin this Small Batch Dried Apricot Jam!
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