Riverland Apricot Jam

Name: Riverland Apricot Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings
Cuisine: Australian
Ingredients: 1000 g fresh riverland apricots; 800 g white granulated sugar; 60 ml Fresh lemon juice; 3 g finely grated lemon zest; 125 ml Water; 5 g pure vanilla bean paste; 1 g sea salt; 10 g Unsalted butter

Bright, luscious South Australian apricot jam with a vibrant balance of sweet stone fruit and tangy citrus.

🇦🇺Australia· South Australia

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 24
Difficulty: Medium
Calories: 70 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh riverland apricots — washed, halved, stoned, and roughly chopped
800 g white granulated sugar — standard white preserving sugar
60 ml Fresh lemon juice — strained of seeds
3 g finely grated lemon zest — yellow rind only
125 ml Water — cold tap water
5 g pure vanilla bean paste — or one split vanilla bean
1 g sea salt — small pinch to balance sweetness
10 g Unsalted butter — stirred in at the end to clear foam

Equipment

•large heavy-based preserving pan
•wooden spoon
•two small heatproof saucers
•sterilised glass jars with lids
•canning funnel and ladle

Nutrition

Per serving, approximate

Calories: 70 kcal
fat: 0.3 g
carbs: 17 g
fibre: 0.6 g
protein: 0.3 g
calories: 70 kcal

Instructions

1
Place two small heatproof saucers in the freezer to chill for testing the jam set point later.
2
Place the chopped apricots, water, lemon juice, and lemon zest into a large heavy-based preserving pan.
3
Simmer gently over medium-low heat for fifteen minutes until the apricots soften and collapse into a thick pulp.
4
Add the white sugar, vanilla paste, and sea salt to the pan.
5
Stir over low heat until the sugar dissolves completely and no gritty crystals remain on the spoon.
6
Increase heat to high and bring the mixture to a vigorous rolling boil, stirring frequently to prevent sticking.
7
Boil rapidly for twelve to fifteen minutes until the jam thickens and darkens slightly in colour.
8
Remove from heat and spoon a small drop of hot jam onto a chilled saucer from the freezer.
9
Push the cooled jam gently with your fingertip after one minute; it is ready if the surface wrinkles.
10
Stir in the knob of butter to dissolve any froth and leave the jam to settle for five minutes.
11
Ladle hot jam into clean sterilised glass jars, leaving one centimetre of headspace at the top.
12
Seal the jars securely with lids immediately, then leave to cool undisturbed on the benchtop.

Chef's tips

Use slightly under-ripe fruit alongside ripe apricots to ensure naturally high pectin levels for a firm set. Sterilise your glass jars in a 110 degrees C oven for twenty minutes before filling. Ensure the sugar is entirely dissolved before allowing the pan to reach a full rolling boil.

Ingredient substitutions

unsalted butter → vegan plant-based butter or a light skim with a metal spoon
pure vanilla bean paste → 1/4 tsp pure almond extract for a traditional stone fruit nuttiness

Storage

Store unopened sealed jars in a cool, dark pantry for up to twelve months, and refrigerate after opening for up to six weeks.

Reheating

Serve at room temperature or warm gently in a small saucepan over low heat if using as a pastry glaze.

Common mistakes to avoid

•Boiling the jam before all the sugar crystals have dissolved, which causes crystallization in the jar
•Using overripe or bruised apricots that lack sufficient natural pectin and acidity to set firmly
•Filling cold jars with boiling jam, which can cause the glass to crack

Serving suggestions

Slathered generously over warm scones with double creamSpread on buttered sourdough toast or fresh crumpetsUsed as a glossy glaze for roast pork or fruit tarts