How to Make Dried Apricot Jam

Three Methods:Dried apricot jamDried apricot and almond jamSpicy dried apricot jam

When the apricots are no longer available, dried apricots still abound all year round. Here you'll discover a few recipes for creating jam (preserves) from dried apricots. Once you've tried making this jam, make enough to share with friends.


Dried apricot jam:
This will make about 5 small jars worth:

  • 500g/ 17oz dried apricots
  • 1 1/4 litres/ 42 oz water
  • 1 kg/ 2.2 lb sugar (preferably soft brown but white sugar leaves a better colour to the jam)
  • 5 jars (approx 250 ml/8.4 fl oz size)

Dried apricot and almond jam:
Makes approx. 4 250g/ 8.8 oz jars of jam:

  • 500g/ 17 oz dried apricots
  • 6 cups water
  • 2 lemons, zest and juice from
  • 6 cups white sugar
  • 1/2 cup blanched almonds, slivered

Spicy dried apricot jam:

  • 225g/8 oz dried apricots
  • 3 cups water
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 cup white sugar
  • 1 vanilla bean (seeds) or 1-2 tablespoons vanilla extract
  • 1 red chile pepper, finely chopped

Method 1
Dried apricot jam

  1. Image titled Make Dried Apricot Jam Step 1
    Place the dried apricots in a large bowl and cover with water. Leave to soak overnight.
  2. Image titled Make Dried Apricot Jam Step 2
    Pour the apricots and water into a large saucepan. Cook on medium heat for 10 minutes, or until the apricots become soft.
  3. Image titled Make Dried Apricot Jam Step 3
    Add sugar and stir until it is completely dissolved.
  4. Image titled Make Dried Apricot Jam Step 4
    Reduce the heat and let the jam simmer. Stir occasionally during one hour, or until the jam gels when tested. Pour into sterilised hot jars. Let stand until cold and then seal.
  5. Image titled Make Dried Apricot Jam Step 5
    Decorate if presenting as a gift by giving the jars a professional and elegant touch by using a piece of fabric over the lid, tied down with a thin satin ribbon matching the fabric. Add a label so that the new owner can identify it, along with the date you made it.
  6. Image titled Make Dried Apricot Jam Intro

Method 2
Dried apricot and almond jam

  1. 1
    Prepare the dried apricots. Wash the apricots. Chop roughly.
  2. 2
    Place the chopped apricots into a large bowl. Cover with warm water and let soak for a minimum of 8 hours.
  3. 3
    Pour the soaked apricots and liquid into a preserving pan. Add the lemon juice and some zest.
  4. 4
    Bring to the boil. Reduce to a simmer. Simmer for 20 to 30 minutes, taking care not to burn the apricots. Leave uncovered and stir frequently. When the apricots are soft, move to the next step.
  5. 5
    Warm the sugar while the apricots are cooking. Once cooked, add the warmed sugar to the soft apricots. Bring to the boil again, stirring constantly. Cook until the sugar dissolves.
  6. 6
    Reduce the heat to a simmer. Cook for another 30 minutes or until the jam reaches setting point. Keep an eye on the pot to prevent burning; you can stir occasionally if needed.
    • If scum rises during cooking, skim off.
  7. 7
    Remove from the heat. Add the almond slivers and stir through. Set aside to cool for 15 minutes.
  8. 8
    Prepare the jam jars by sterilizing them. Stir the apricot jam, then transfer to the jars. Seal and label.
  9. 9
    Store in a cool and dark place. The jam will be ready for eating after 2 weeks of sitting.
    • This jam keeps for up to 6 months but should be refrigerated upon opening.

Method 3
Spicy dried apricot jam

  1. 1
    Wash the apricots. Cut into small pieces.
    • You can skip cutting them if you like whole, chunky fruit jam.
  2. 2
    Put the dried apricots into a medium bowl. Pour water to cover. Place an upside lid or plastic food wrap over the bowl and let soak overnight.
  3. 3
    Drain the soaking water off but keep it.
  4. 4
    Put the apricots into the preserving pan. Add 1 cup of the soaking water. Also tip in the lemon juice.
  5. 5
    Add the sugar, vanilla and chopped chili pepper. Bring to the boil.
  6. 6
    Reduce the heat. Simmer for 30 to 40 minutes, or until the jam reaches setting point. Stir occasionally to prevent burning.
  7. 7
    Sterilize the jam jars during the cooking process. Ensure that they are dry before use.
  8. 8
    Remove the jam from the heat. Pour into the jars. Seal and label.
  9. 9
    Store in the refrigerator. Allow it to settle for a few days, as the spiciness will tone down while mixing with the apricots.
    • This mixture will last for up to a month or so. Keep refrigerated.


  • If desired, you can add an additional flavour by way of an essence (extract), such as lemon, orange or rose. Just add a few drops.
  • Make sure that the saucepan you use has a heavy base, to avoid burning the jam.
  • Sterilise the jars during the time that the apricot jam is simmering.
  • One variation is to add pineapple juice mixed with the water and to also add crushed pineapple. This provides additional taste and a moist texture. If you plan on adding the crushed pineapple, a small tin is sufficient.
  • You can use organic/unsulphured apricots available from health food stores. The colour of the jam will be a lot darker than supermarket purchased ones.
  • If desired,slivered almonds also can be added just at the end of jam cooking to keep it crisp .


  • Always keep an eye on the jam while it is simmering. If left unattended and the mixture burns off all moisture, you will have ruined jam. If left too long, it may even catch fire.

Things You'll Need

  • Large bowl
  • Preserving pot or large saucepan with a heavy base
  • Wooden spoon
  • Sterilized jars
  • Labels
  • Marker

Sources and Citations

Article Info

Categories: Jams and Jellies