Apricot Ginger Jam for #SundaySupper

Posted by on Jul 14, 2013 in #SundaySupper | 30 comments

Apricot Ginger Jam for #SundaySupper

If there is one fruit which epitomises Summer, it is the apricot, with its sunshine colour and sweet, fragrant taste. For a few short weeks, these delightful fruits adorn my breakfast table, but all too soon, their season is over. So thank heavens for preserving and jam-making, which is the theme of #SundaySupper this week, hosted by Heather of Hezzi-D’s Books and Cooks. By making Apricot Ginger Jam, I can preserve the taste of Summer well into the cool, dark evenings of Autumn.

I always thought that making jam was vaguely mysterious, requiring a talent I probably did not possess. Then, a couple of years ago, when my perusal of recipe books began in earnest, I discovered that jam-making was a very quick and easy process, with very few ingredients, and no tricky techniques to speak of. I couldn’t believe that all you need is some fruit and some sugar.

Apricot Jam

There is of course the technical issue of actually preserving the stuff – how to sterilise a jar, what temperature everything should be, what to do with the little waxed circles and cellophane – but again, it was not nearly as complicated as I thought. A jar is easily sterilised by washing in hot, soapy water, rinsing, then allowing to dry in a warm oven. The temperature rule is equally straightforward: when preserving, it’s either hot jar and hot jam (so you pot the jam as soon as it’s ready and with the jar straight from the oven) or cold jar and cold jam (so you leave both to cool completely). Lukewarm of either is bad, as it can lead to mould.

With the basics sorted, I became confident to experiment, hence this Apricot Ginger Jam. It is not the quickest jam to make; because of the addition of lemon juice, it takes longer to thicken. But the extra time is worth it for such a zingy and delightful combination of flavours. The ginger adds an enlivening warmth, while the lemon adds a zing of citrus, which together with the more delicate flavour of the apricots, is the ultimate taste of Summer.

Apricot and Ginger Jam

This jam would be perfect in the Autumn, but it smells so good while it’s cooking that it’s almost impossible not to open a jar as soon as it’s cooled. Best to make a large batch!

Apricot Ginger Jam
Yields 2
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 800g (2 punnets) fresh apricots
  2. 400g caster sugar
  3. 1 tsp finely chopped fresh ginger
  4. Juice of 1 lemon
Instructions
  1. Sterilise the jars by washing and placing on a baking tray in a warm oven to dry.
  2. Halve the apricots and remove stones. Place the halves into a large pan with the sugar and lemon juice.
  3. Bring the mixture to a rolling boil, then reduce heat and simmer for 30-40 mins, stirring occasionally. the fruit will break down, then the mixture will start to thicken.
  4. When you can push it with a spoon and it wrinkles slightly, it is ready.
  5. Remove any scum on top by briefly placing a sheet of kitchen roll onto the jam.
  6. Take the jars out of the oven and fill with the jam. Place a waxed circle on top of each, then cover with cellophane, or put the lid on tightly.
  7. Hopefully there will be a little jam left over in the pan to eat with a piece of bread!
  8. The jam should keep for several months in the jars - store in a cool, dry place.
Happy Baking Days http://www.happybakingdays.com/
Apricot Ginger Jam

For a stock-cupboard fit to burst, take a look at the recipes from the rest of the #SundaySupper group – there’s a whole harvest being preserved!

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly fromThe Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax fromThat Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

 

 

 

 

 

30 Comments

  1. Love the deep orange color of this jam! I have yet to can apricots but this is going on my list of things to can this year!
    Hezzi-D recently posted..Mixed Berry Rhubarb Jam #SundaySupperMy Profile

    • They are quite high in pectin, so a good fruit to can!

  2. Apricot and ginger is a delightful flavor combo. Do you ship? Because I would love a jar or three of the wonderful jam.
    Renee recently posted..Chow Chow Relish for #SundaySupperMy Profile

    • Really? I haven’t shipped yet – but if you’d like some, I’m sure I could arrange it! Just not sure how much it would cost to send it overseas.

  3. I love apricot jam! When I get more apricots I am so going to give this a try!
    Jennifer @ Peanut Butter and Peppers recently posted..Fire Grilled Salsa #SundaySupperMy Profile

    • I hope you enjoy it!

  4. Next year when my apricots are in season, this is a must!
    Jen @JuanitasCocina recently posted..Homemade Hot Dog Relish ~ Preserving the Harvest #SundaySupper!My Profile

    • I’ll be on tenterhooks till then to see if you enjoy it!

  5. Apricot season is so short, this is an awesome way to extend it. Love the addition of ginger and lemon. Yum!
    Shannon @VillageGirlBlog recently posted..Refrigerator Dill Pickles, Small Batch for #SundaySupperMy Profile

    • I know, it’s always over so quickly! I’m so glad I’ve discovered preserving!

  6. Yum! I’m loving jam these days
    Sarah Reid, RHNC (@jo_jo_ba) recently posted..Candied Watermelon Rind (Preserving the Harvest this #SundaySupper)My Profile

  7. Oh this apricot ginger jam sounds wonderful! I agree it screams summer and I can imagine in the dead of winter enjoying some on my toast or waffles – perfect recipe!
    Nicole recently posted..Blueberry Lemon Basil Jam | Canning and Preserving | #sundaysupperMy Profile

    • ooh it would be good with waffles!

  8. I love the sound of the combination of ginger and apricot.

    I’ve never heard of sterilizing jars in an oven….something that I think I could handle! One of these days I will try canning!
    Amy Kim (@kimchi_mom) recently posted..Oi Kimchi (Korean Cucumber Kimchi) #SundaySupperMy Profile

    • It’s so easy – you just pop them in the oven when you’re making the jam, and it’s all done!

  9. These are beautiful! I love the color, and apricots and ginger? YUM!!!!

  10. I love the flavor combo of this jam. Yum!
    Jennie @themessybakerblog recently posted..Hot & Spicy Giardiniera ~ #SundaySupperMy Profile

  11. That looks great. I’ve never canned with wax seals, sounds interesting. I generally use rings and lids (new lids each time, the rings generally survive).
    Shannon R recently posted..Banana Jam Recipe #SundaySupperMy Profile

    • I just got a pack in my local craft store – the waxed paper plus a lid or cellophane creates the same sort of seal as a lid and ring. You get loads in a pack and they’re very cheap.

  12. I’ve got just the right amount of apricots sitting in my refrigerator, Katy, waiting for a recipe. This looks wonderful! I can just taste those apricots with the spicy ginger and tart lemon!
    Stacy recently posted..Liquid Cocaine (Espresso and White Chocolate) MuffinsMy Profile

    • I hope you enjoy it if you make it!

  13. I love the combination of apricot and ginger! This sounds delicious yet so simple. The color is beautiful, as well.

    • Thank you Isabel!

  14. This sounds like sunshine in a jar, Katy! I love apricots, and ginger paired with fruit is always delicious. I’m terrified of making jam because of the sterilization. I keep imagining that I’m not going to do it properly and all I’ll get from my efforts is food poisoning. You’re inspiring me to set those fears aside and give it a try!
    Nancy @ gottagetbaked recently posted..Blueberry Cheesecake Ice Cream (No Machine) for a Preserve the Harvest #SundaySupperMy Profile

    • Thank you Nancy! After reading lots and testing out jams and chutneys on unwitting friends and family, I’m sure that just washing your jars then popping them in the oven sterilises them – you can also just put them through a hot dishwasher cycle. Then as long as you put an airtight lid on your jar, or a waxed circle and cellophane, it keeps really well. I hope you try it and see just how easy it is!

  15. I LOVE apricot jam, and the addition of ginger sounds like it would be fantastic! I’ll be keeping my eye out for apricots this year!
    Sarah | Curious Cuisiniere recently posted..Mediterranean Lima Bean Succotash #EatingA2ZChallengeMy Profile

  16. What a beautiful jam! I love how simple it is and I feel like a pro now that I know how to make it. ;D
    Linda | The Urban Mrs recently posted..Strawberry Spinach SaladMy Profile

  17. Apricot jam is my favourite so I can’t wait to give this simple recipe a try.

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