Apricot Jam

Apricots are abundant these days and it’s quite cheap. Royal Chef wanted to make jam and so I watched and took photos thinking… So that’s how much sugar is going in the jam. 

Royal Chef bought 1.4 kg ripe apricots worth RMB 11 or USD 1.10 and then 1 kilo sugar that cost RMB 15 or USD 2.33. Cheapo!

At first, he was quite disappointed with the results, saying it wasn’t the jam consistency that he wanted, so he rated it 6.5/10. But this morning, he happily informed me that the jam was delicious and he said he’s raising his ratings to 7!  🙂 I say it’s a 7.5 – 8!

It smells delicious! Though I was expecting it to smell like the St. Ives Apricot Scrub, but to my surprise, it doesn’t smell like facial scrub! By the way, I highly recommend St. Ives Apricot Scrub, it’s heavily loaded with beads (walnut shell powder) that exfoliates and invigorates your skin! And it also reminds me of my grandma, because she likes to use it <3.

Ok, moving on…

The recipe we followed suggested 1 kilo ripe apricots to 700grams sugar. But this was our version:


1.4 kg ripe apricots

1 kg sugar


  1. Cut small apricots in half and discard the stones. Mix the fruit and sugar together in a large container, cover with lid and leave in a cool, dry place for 18 hours.
  2. Place a few saucers in the freezer so that they’re cold enough for testing later. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven.
  3. Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15  minutes 1 hour, stirring occasionally.
  4. Test the jam when the juice has thickened and the bubbles are large – the setting point has been reached when a drop placed on a chilled saucer forms a skin that’s visible when lightly pushed.
  5. Remove from the heat and ladle into dry, warm jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.

So it took us an hour to boil the jam, and it wasn’t quite the “skin that’s visible when lightly pushed”, so Royal Chef added a few drops of lemon juice to help the coagulation. It’s a wee bit overcooked, which explains the dark color, but it didn’t affect the taste.

Wash the apricots properly…

Cut in the middle, twist and pop the stone out.

Two bowls and a few = 1.4 kg.

Sugar that was quite expensive at RMB 7.50 each. 

Pouring the sugar in…

…quite a mess.


After 18 hours. Boil until the bubbles are big. 

Ta-DAH! Slom jars from IKEA at about RMB 9.90 each.

My hand and a piece of bread slathered with salted butter and jam… mmm!


6 thoughts on “Apricot Jam

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