Mary Berry Apricot Jam Recipe

This Mary Berry apricot jam recipe is a bright, golden preserve with a soft set and a gentle tang that lets the apricots shine. The texture is glossy and spoonable, with little pieces of fruit throughout, perfect for toast, scones, and Victoria sponge. It’s an easy, confidence-building jam that suits beginners as long as you follow the setting-point checks. Total time is about 1 hour, plus cooling.

Ingredients

For the apricot jam

1kg ripe apricots, halved and stoned (about 900g prepared weight)
150ml water
1kg preserving sugar (or jam sugar if you want the most reliable set)
2 tbsp lemon juice (about 1 lemon)
1 tsp unsalted butter (optional, helps reduce foaming)

To sterilise and jar (you’ll need)

4 to 5 clean jam jars with lids (around 340g each)
Baking tray (for warming jars)
Funnel and ladle (helpful, not essential)

How to Make Mary Berry Apricot Jam Recipe

Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash jars and lids in hot soapy water, rinse well, then place the jars (not the lids) on a baking tray and warm in the oven for 15 minutes. Keep them hot until you are ready to fill.
Prepare the fruit: Halve the apricots, remove the stones, and check for any bruised bits. If the apricots are large, roughly chop them so the jam cooks evenly.
Mix and soften: Tip the apricots into a wide preserving pan or large heavy saucepan. Add the water and simmer gently for 10 to 15 minutes, stirring now and then, until the fruit is very soft and starting to break down.
Dissolve the sugar: Add the sugar and lemon juice to the pan (and the butter, if using). Keep the heat low and stir patiently until the sugar has completely dissolved. This matters, undissolved sugar can lead to a grainy jam later.
Boil to set (the “baking” stage of jam-making): Turn the heat up and bring the jam to a full rolling boil. Boil hard for 8 to 15 minutes, stirring occasionally to stop it catching on the base. Start checking early if your pan is wide or your hob runs hot.
Test for setting point: Use one of these beginner-friendly checks: (1) Thermometer: the jam should reach 105°C. (2) Wrinkle test: put a small plate in the freezer for 5 minutes, spoon a little jam onto it, wait 30 seconds, then push with your finger. If it wrinkles, it’s ready. If not, boil for 2 more minutes and test again.
Cool briefly and skim: Take the pan off the heat and let the jam sit for 3 to 5 minutes so the fruit settles slightly. Skim off any foam with a spoon for a clearer finish.
Assemble (pot and seal): Carefully ladle the hot jam into the hot sterilised jars (a funnel helps), leaving about 5mm at the top. Wipe the rims clean, then add the lids and screw on while the jam is still hot. Leave the jars undisturbed until completely cool.

Tips

Why is my apricot jam runny?

It simply has not reached setting point yet. Put the jam back into a clean pan, bring it to a rolling boil, and test again after 2 to 3 minutes. Very ripe fruit can be lower in natural pectin, so using jam sugar can help.

How do I stop jam from crystallising?

Make sure the sugar is fully dissolved before you let the jam boil. Keep the heat low while stirring, and only increase the heat once you can no longer feel any grains of sugar at the bottom of the pan.

How do I stop the fruit floating at the top?

Let the jam stand off the heat for 3 to 5 minutes before potting. This small pause helps the fruit pieces distribute more evenly through the jars.

How do I get a brighter apricot flavour?

Use a wide pan and boil quickly to reach setting point sooner. A fast boil means less cooking time, which keeps the flavour fresh and the colour more golden.

Serving Suggestions

Swirl through Greek yogurt with toasted almonds
Spread on buttered toast, crumpets, or warm scones
Use as a filling for Victoria sponge or jam tarts
Brush over fruit tarts as a glossy apricot glaze

Storage

Room temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, keep the jar in the fridge and use a clean spoon each time.

Refrigerator

Opened jam keeps well for 4 to 6 weeks in the fridge. If you see any mould or notice a fizzy smell, discard the jar.

Freezing

Jam freezes beautifully for up to 6 months. Freeze in freezer-safe containers (not glass jars unless they are specifically freezer-safe), leaving headspace for expansion. Defrost overnight in the fridge.

Nutrition

Calories: 52 kcal
Carbohydrates: 13 g
Protein: 0.1 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 1 mg

Nutrition values are estimates and will vary depending on your ingredients and portion size.

FAQs

How do I know when apricot jam is set?

The most reliable method is a thermometer: setting point is 105°C. If you don’t have one, use the chilled-plate test. Spoon a little jam onto a cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready.

Do I need to peel apricots for jam?

No, apricot skins soften as the fruit simmers and are barely noticeable in the finished jam. If you prefer a very smooth texture, you can blend or mash the softened fruit before adding the sugar.

Can I reduce the sugar in apricot jam?

Traditional jam needs a high sugar level for both setting and safe keeping. Reducing sugar can lead to a looser set and shorter shelf life. If you want a lower-sugar version, use a tested low-sugar pectin and follow its instructions closely.

Can I use frozen apricots?

Yes. Defrost them completely, include any juices, and simmer until very soft before adding the sugar. Frozen fruit can be very ripe, so jam sugar (with added pectin) can help you reach a good set.

Why is my jam too thick or a bit chewy?

It has likely been boiled a little past setting point. Next time, start testing earlier. If it’s already jarred, you can gently warm a jar and stir in a teaspoon or two of boiling water to loosen it slightly, then cool again in the fridge.