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“Jellies, James & Chutneys – Preserving the Harvest makes 2 ¾ pound”
2 3/4 pound

Ingredients Nutrition

  • 2 14 lbs apricots
  • 3 lemons, juice of
  • 2 14 lbs sugar
  • 4 12 ounces liquid pectin


  1. Cut the apricots into quarters and remove the pits. Put the fruit, 1 ¾ cup water and lemon juice into a large pot and bring to a boil.
  2. Simmer over low heat, stirring occasionally, for about 15 minutes or until the fruit is very soft.
  3. Add the sugar, allowing it to dissolve into the fruit. Try not to stir too much – you want to retain some chunks to give the jam texture.
  4. Increase the heat and bring to a full rolling boil. Boil for 4-5 minutes and then stir in the pectin. Boil for 2 more minutes.
  5. Remove from heat and test for set.
  6. When the jam has reached the setting point, ladle into sterilized jars and seal.

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