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5.0 from 12 votes

8 minute small batch apricot jam

A recipe to make a very small batch and quick apricot jam in 8 minutes.

Prep Time
5 mins
Cook Time
5 mins
Servings: 18
Cuisine: British

Ingredients

  • 700 grams ripe apricots (the whole fruit weight) then remove the pips and cut them in half
  • 1 cup sugar
  • 2 Tbsp lemon juice or orange liqueur such as Grand Marnier or Cointreau

Instructions

    Cup of Yum
  1. Put all the ingredients into a wide shallow pan. Turn the heat to high. Once the mixture starts to bubble set a timer for 8 minutes.
  2. Cook the jam, stirring almost constantly for this time. The jam is at set point when it reaches 105 C on a thermometer.
  3. The wider the pan the better as this facilitates quick evaporation and thus quicker setting.
  4. If you do not have a thermometer, and to test if the jam is ready, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate. Run your finger through the middle. if the jam stays apart and doesn't immediately join back together, it's set enough.
  5. If you are wanting to preserve this jam for a longer period in your pantry, boil the storage jar in a large pot of water - remove and drain.
  6. Scoop the hot jam into the jar allowing a 2 cm gap between the jam and the lid and seal.
  7. Place the sealed jars back into the boiling water, fully submerged for 10 minutes. You should hear your lid make a popping sound. This is when it is properly sealed.
  8. Remove the jam bottle from the pot, drain and allow to cool.

Notes

  • To make a sweeter jam, reduce the amount of fruit to 600 grams or add 3 tablespoons of extra sugar.