Apricot & Orange Blossom Jam Recipe

Introduction

This apricot and orange blossom jam is a wonderfully fragrant preserve that combines the natural sweetness of ripe apricots with a delicate floral hint. Perfect for spreading on toast or adding a unique touch to desserts, this homemade jam is sure to brighten your breakfast table.

Ingredients

• 1 kg apricots, halved and stoned, larger halves halved again
• 750 g preserving sugar
• Juice of 1 lemon
• 1 tbsp orange blossom water
• A 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 allow the fruit to release its juices and sugar to dissolve.
2. Step 2: Place a saucer in the freezer to chill for setting tests later.
3. Step 3: Tip the syrupy apricot mixture into a preserving pan or a large, wide-based pan. Add the lemon juice and gently heat until any remaining sugar crystals have melted.
4. Step 4: Increase the heat and boil the mixture for 15 minutes. Then, turn off the heat and spoon a little hot jam onto the chilled saucer. Let it cool, then push the jam with your finger. If it wrinkles, the jam has set. If not, continue boiling in 2–3 minute intervals, checking the set each time until ready.
5. Step 5: Skim off any scum from the surface. Stir in the orange blossom water and the optional knobs of butter to help dissolve any remaining scum. Let the jam rest for 15 minutes to allow the fruit to settle.
6. Step 6: Ladle the jam into sterilised jars and seal. Allow to cool before storing.

Tips & Variations

• For clearer jam, add a few knobs of butter while cooking to reduce scum formation and improve texture.
• Use a preserving pan with a wide base to speed up the cooking process, helping the jam set faster.
• Try substituting orange blossom water with rose water for a different floral note.
• If you want a chunkier jam, gently crush some apricot halves before cooking.

Storage

Store the jam in sterilised jars in the refrigerator, where it will keep for up to 6 weeks. Once opened, keep refrigerated and use within this time. For best flavor, avoid double-dipping utensils into the jar to prevent contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to chill a saucer in the freezer?

The cold saucer is used to test the jam’s setting point. When a small amount of jam cools on the saucer, you can press it to see if it wrinkles—this indicates that the jam has thickened properly.

Can I skip using butter in the recipe?

Yes, butter is optional. It helps dissolve scum and creates a clearer jam but is not essential for the jam’s flavor or preservation.

Apricot & Orange Blossom Jam Recipe

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★★★★★

4.5 from 87 reviews

• Author: Hailey
• Total Time: 12 hours 20 minutes
• Yield: Approximately 4 x 250ml jars 1x

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Description

This fragrant apricot and orange blossom jam combines the natural sweetness of ripe apricots with the delicate floral notes of orange blossom water. Perfectly balanced with preserving sugar and a touch of lemon juice for brightness, this jam is cooked gently to retain fruit texture and flavor. Ideal for spreading on toast, dolloping on yogurt, or gifting to loved ones in sterilised jars.

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Ingredients

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Fruit and Flavorings

• 1kg apricots, halved and stoned, larger halves halved again
• juice of 1 lemon
• 1 tbsp orange blossom water

Sugar and Extras

• 750g preserving sugar
• few knobs of butter (optional)

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Instructions

1. Prepare the Apricots and Sugar: Mix the halved and stoned apricots with the preserving sugar in a large bowl. Cover the mixture and leave it to stand overnight so the fruit releases its juices and the sugar dissolves, creating a syrupy mix.
2. Sterilise Jars: While the jam mixture is resting, wash your jars and lids thoroughly in hot soapy water, rinse them well, remove seals, and warm them in a low oven for 10 minutes. This step ensures your jam can be safely stored.
3. Cook the Jam: Place a saucer in the freezer to chill (this will be used to test for setting later). Transfer the syrupy apricots into a preserving pan or a large, wide-based pan—wide pans help the jam cook faster. Add the lemon juice and place over gentle heat until any last sugar crystals dissolve. Then increase the heat and bring the mixture to a vigorous boil, cooking for 15 minutes.
4. Test for Setting Point: Turn off the heat and spoon some hot jam onto the chilled saucer. Allow it to cool, then push the jam with your finger. If it wrinkles slightly, the jam has reached its setting point. If it is still too runny, return the pan to the heat and boil in 2 to 3-minute intervals, checking with the saucer each time, until it wrinkles.
5. Finish and Store: Skim off any foam or scum from the surface of the jam. Stir in the orange blossom water along with a few knobs of butter if using—this helps dissolve any remaining scum and gives the jam a smooth finish. Leave the jam to settle for 15 minutes to allow the fruit to distribute evenly. Ladle the jam into sterilised jars and allow to cool completely before sealing. Store in the refrigerator, where it will keep for up to 6 weeks.

Notes

• Using a wide-based pan speeds up the cooking process by increasing surface area for evaporation.
• Butter is optional but can help prevent scum and give the jam a glossy finish.
• Chilling the saucer before testing helps accurately determine when the jam has set.
• Preserving sugar contains added pectin and is specially formulated to help jams set properly.
• Store opened jam in the fridge and consume within six weeks for best quality.
• Sterilising jars properly is essential for safe preservation and longer shelf life.

• Prep Time: 12 hours (including overnight soaking)
• Cook Time: 20 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: apricot jam, orange blossom jam, homemade preserves, fruit jam, easy jam recipe, preserving apricots