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Apricot & Orange Blossom Jam Recipe

★★★★★

4.5 from 87 reviews
  • Author: Hailey
  • Total Time: 12 hours 20 minutes
  • Yield: Approximately 4 x 250ml jars 1x

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.

Ingredients

Scale

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)

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

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