Mary Berry Apricot Jam Recipe
Mary Berry Apricot Jam is a classic fruit preserve made by cooking apricots with sugar until the mixture thickens into a glossy jam.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 20 1x
- Category: The Mary Berry Apricot Jam is a bright, fruity preserve that captures the sweet and slightly tangy flavor of ripe apricots. With its beautiful golden color and smooth spreadable texture, this jam is perfect for breakfast toast, pastries, cakes, or afternoon tea. This recipe uses simple ingredients such as fresh apricots, sugar, and lemon juice, and it is prepared using the traditional stovetop jam-making method. The entire process takes about 30–35 minutes, making it an easy homemade preserve that tastes fresh and vibrant. What is Mary Berry Apricot Jam? Mary Berry Apricot Jam is a classic fruit preserve made by cooking apricots with sugar until the mixture thickens into a glossy jam. Apricots soften quickly when cooked, releasing their juices and natural sweetness. Lemon juice is added to enhance the fruit flavor and help the jam reach the right consistency. The result is a jam that is sweet, slightly tangy, and full of bright apricot flavor, ideal for spreading or baking. Why This Recipe is Worth Trying Bright fruity flavor – Apricots create a naturally sweet and slightly tangy jam. Beautiful golden color – The jam has an attractive amber appearance. Simple ingredients – Only a few pantry staples required. Quick homemade preserve – Ready in under an hour. Versatile use – Perfect for toast, pastries, and desserts. Classic jam-making method – A traditional recipe with reliable results. Essential Ingredients to Make Mary Berry Apricot Jam 1 kg fresh apricots, halved and pitted 750 g granulated sugar Juice of 1 lemon 100 ml water Apricots provide the main flavor while sugar and lemon juice help the jam thicken and preserve well. Handy Kitchen Tools for Best Results Large heavy-bottom saucepan Wooden spoon or spatula Potato masher (optional) Jam thermometer (optional) Sterilized glass jars Ladle Small plate for testing the set These tools make the jam-making process easier and help achieve the right consistency. Step-by-Step Guide to Making Mary Berry Apricot Jam Prepare the apricots – Wash the apricots, cut them in half, and remove the pits. Cook the fruit first – Place the apricots and water in a large saucepan and cook over medium heat until the fruit softens. Mash lightly – Use a spoon or potato masher to break down the apricots and release their juices. Add sugar and lemon juice – Stir in the sugar and lemon juice until the sugar dissolves completely. Bring to a rolling boil – Increase the heat and allow the mixture to boil rapidly for about 10–15 minutes. Test the jam set – Drop a spoonful onto a chilled plate. If the surface wrinkles when pushed, the jam is ready. Remove foam – Skim off any foam from the surface for a smoother jam. Fill sterilized jars – Carefully ladle the hot jam into sterilized jars. Seal and cool – Close the jars tightly and allow them to cool completely. What I Got Wrong (And How I Fixed It) Jam too runny – Boiling it a few minutes longer helped it reach the correct thickness. Large fruit pieces – Chopping the apricots smaller improved texture. Adding sugar too early – Softening the fruit first created smoother jam. Skipping the set test – The chilled plate method ensured the jam was ready. Healthier Version of Mary Berry’s Apricot Jam You can reduce the sugar slightly by using 650–700 g sugar instead of 750 g. The jam may be softer but still delicious. Another option is replacing part of the sugar with honey, which adds a mild floral sweetness. You can also combine apricots with apples, which add natural pectin and reduce the need for extra sugar. Ingredient Substitutions for Mary Berry Apricot Jam Granulated sugar substitute — Use 750 g caster sugar or jam sugar. Lemon juice alternative — Replace with 2 tbsp bottled lemon juice. Fresh apricot option — Use 1 kg frozen apricots (thawed). Water replacement — Use 100 ml apple juice for additional fruit flavor. Texture option — Blend part of the jam for a smoother spread. Pairing Ideas: What to Serve With Mary Berry Apricot Jam Classic breakfast spread — Spoon over warm toast or English muffins. Afternoon tea favorite — Serve with freshly baked scones and cream. Pastry filling — Use it in jam tarts or croissants. Yogurt topping — Stir into plain yogurt for a fruity dessert. Cheese pairing — Serve with soft cheeses for a sweet contrast. Expert Tips to Make Perfect Mary Berry Apricot Jam Use ripe apricots — Ripe fruit produces better flavor and color. Cook fruit before adding sugar — This helps release natural juices. Stir regularly — Prevents the jam from sticking to the pan. Use a wide saucepan — Faster evaporation helps the jam thicken. Test the set carefully — The wrinkle test confirms the jam is ready. Sterilize jars thoroughly — Clean jars extend shelf life. Label jars clearly — Always mark the flavor and date. Creative Ways to Customize Mary Berry Apricot Jam Vanilla twist — Add vanilla extract for a softer aroma. Citrus boost — Add orange zest for brighter flavor. Spiced variation — Add cinnamon or cardamom for warmth. Berry blend — Combine apricots with raspberries or strawberries. Ginger infusion — Add grated ginger for a subtle spicy note. Storing Mary Berry Apricot Jam the Right Way Sealed jar storage — Store unopened jars in a cool, dark place for up to 1 year. Refrigeration after opening — Keep opened jam in the refrigerator for up to 4 weeks. Clean spoon rule — Always use a clean spoon when serving jam. Proper sealing — Ensure lids are tightly closed after filling. How to Reheat Mary Berry Apricot Jam (If Needed) Apricot jam is usually served at room temperature. If it becomes thick after refrigeration, you can loosen it slightly. Warm a small portion in the microwave for 5–8 seconds, then stir until smooth. Alternatively, place the jar in a bowl of warm water for a few minutes to soften the jam. Nutritional Breakdown (per serving) Calories: ~60 kcal Carbohydrates: ~15 g Fat: ~0 g Protein: ~0 g Sugar: ~14 g Sodium: ~2 mg Do apricots need added pectin when making apricot jam? Apricots contain some natural pectin, but adding lemon juice helps the jam set properly without needing commercial pectin. How do I know when apricot jam is ready? Place a spoonful on a chilled plate. If it wrinkles when pushed with your finger, the jam has reached the correct setting point. Can frozen apricots be used for apricot jam? Yes. Frozen apricots work well for jam. Thaw them first and use the same measurements. Why is my apricot jam too runny? The jam may not have boiled long enough. Continue cooking for a few more minutes and test the set again. Wrapping It Up Mary Berry Apricot Jam is a bright and flavorful preserve that highlights the natural sweetness of fresh apricots. With simple ingredients and easy steps, you can create a homemade jam that tastes vibrant and fresh. Spread it on toast, add it to pastries, or use it in desserts. Once you make apricot jam at home, it quickly becomes a delightful staple in the kitchen.
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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1 kg fresh apricots, halved and pitted
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750 g granulated sugar
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Juice of 1 lemon
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100 ml water
Instructions
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1 kg fresh apricots, halved and pitted
-
750 g granulated sugar
-
Juice of 1 lemon
-
100 ml water
Find it online: https://maryberrycooks.co.uk/mary-berry-apricot-jam-recipe/