Apricot & Almond Jam

Welcome to week 3 of Jammy June!

Hello and welcome to Jammy June! Throughout the month of June I’ll be sending out an extra post every Tuesday featuring a summer jam or compote recipe. Why? Because I love jam! Often the jam recipes I share are just a small component of a much bigger and more complex bake but jam deserves some time in the spotlight too.

If you’ve never made jam before, you might find this post helpful, it covers a lot of jam making basics as well as why I often use pectin in my jams.

All of the Jammy June recipes will be totally free so make sure you’re subscribed to get them right in your inbox. As these recipes are free I would really, really appreciate if you took the time to like, comment or share. It helps to push out my newsletter to a larger audience so that I can continue to write and share free content.

If you’d like to support me in an even more substantial way, please consider becoming a paid subscriber. You’ll receive an exclusive recipe every week, plus access to the full archive of over 100 thoroughly tested cake and dessert recipes. And you'll be helping support me so I can continue creating and sharing recipes! 🩷 It’s just £5 a month or £50 for a whole year. To subscribe or upgrade, just hit the button below and join me for more cakey fun.

---

Ok, let’s get on with it…

Ingredients - Makes 2-3 jars

30g flaked almonds

500g apricots, stones removed and roughly chopped

200g light brown sugar

Zest and juice of 1/2 an orange

1-2 tsp almond extract (start with 1 tsp and add more to taste)

1/2 tsp pectin mixed with 1tsp sugar (optional)

Pinch of citric acid if required

Method

1. Start by roasting your nuts, preheat the oven to 170°C(fan)/340°F.

2. Spread the almonds on a baking tray and roast for 15 minutes until golden brown. Set aside to cool.

3. Combine everything but the pectin and leave to macerate for a few hours or overnight.

4. Bring to a rolling boil and then shower in the pectin mixed with the sugar (if using).

5. Reduce to low/medium and leave to simmer stirring occasionally.

6. To test if the jam is ready, drop a spoonful onto a cold plate and let it set for a few minutes, if it’s thick and forms a skin on the top which crinkles when pushed, it’s ready. If you’re unsure, you can also take the temperature, it should be around 104°C (219°F).

7. Decant into sterilised jars or a Tupperware container.

8. If storing in sterilised jars this jam will keep for up to 6 months unopened, if not, it will keep in the fridge for 4 weeks.

Enjoy! I like to eat my jam on porridge or yoghurt for breakfast but I also have loads of recipes in the archive which use jam if you’re looking for some jammy inspiration! I would particularly recommend this jam for bostock, the free recipe can be found at the bottom of this post.