Serve it on toast or eat it straight out of the jar!


  • 3 cups (750g) chopped and crushed apricots (about 1 kg purchased weight)

  • 3 Tbsp Ball® RealFruit® Classic Pectin

  • 3 Tbsp lemon juice

  • 3 cups (660 g) granulated sugar

  • 4 (240 ml) half pint glass preserving jars with lids and bands


  • 1.

    Prepare boiling water in waterbath preserving pot or stockpot. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

  • 2.

    Wash, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher. Measure required quantity of crushed apricots.

  • 3.

    Add crushed apricots to a saucepan. Gradually stir in pectin.  Pour lemon juice evenly over apricots. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

  • 4.

    Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

  • 5.

    Ladle hot jam into hot jars leaving 1/4 inch (0.5 cm) headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.

  • 6.

    Process in a boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.


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