We get a lot of questions in apricot season about which apricots are best for jam. There are dozens of different varieties of apricot available to grow, so it’s a fair question!

Old Australian favourites include Trevatt and Moorpark apricots (see a Moorpark above). They both have fantastic flavour and consistency for jam. They also make a beautiful bright coloured jam that’s not too dark.

These two also share the characteristic of ripening from the inside. That means that if you include some fruit that still looks a little green on the outside it will probably already be sweet and soft enough on the inside to make good jam. It will also have a little bit more pectin in it than overripe fruit, which means the jam will set more easily.

Does it really matter what type you use?

Truth is, it doesn’t really matter which variety of apricot you use for jam! You’ll just get a slightly different type of jam from different varieties.

If you’re not growing your own fruit it’s always better to buy organic if you can. They’re grown with less (i.e. no) chemicals, so they’re better for you. They are also more likely to have that true “apricot-y” flavour that’s essential to a good jam.

How to make amazing apricot jam

Here are a few tips to help you achieve success and good flavour every time. 

The basic jam recipe is equal quantities of fruit and sugar. Some recipes call for water, but in our experience you should add as little water as possible. If you add water, you have to cook the jam for longer to get it to set.

Longer cooking times lead to increased risk that the jam will develop a dark colour which can look quite unattractive.

Cook the fruit first to the consistency you want, then add the sugar. If you add the sugar at the beginning, the fruit tends to stay in whole pieces rather than break down (if you like chunkier jam, then use this method).

Apricot jam, just coming to the boil
Apricot jam, just coming to the boil

Stick to small batches, especially while you’re learning:

  • 1 kg of fruit will make about 6-8 medium jars of jam, and is a great quantity to start with. 
  • If the batch is bigger than 2kg, it can be hard to get the jam to set. You may end up with a dark coloured jam from having to boil it for too long.
Danny making apricot jam
Danny making apricot jam

It’s really important to properly sterilise your jars and lids before pouring in the jam. It should keep well in the pantry for a couple of years at least (except you’ll probably eat it all waaaaay before then).

If you’re not familiar with making jam, don’t be daunted, just give it a try.

As long as you manage not to burn it (pay attention, and stir often), nothing really bad can happen. The worst you’re risking is that you end up with rather runny fruit sauce (delicious on ice-cream) rather than jam.

Delicious apricot jam
Delicious apricot jam

There are lots of variations on this basic recipe of course, so feel free to improvise and experiment. 

To save you on time and mistakes, we’ve included detailed instructions for making jam, as well as bottling and dehydrating fruit, plus our tried and true recipes (including a sugar-free jam recipe), in Fabulous Fruit Preserving.

Happy preserving!

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