• 1 kg apricots
  • 410 g can Wattie’s Peaches Sliced in Light Syrup
  • 1 kg bag Chelsea Jam Setting Sugar
  • 10 g butter
  • 4 250 ml jam jars and lids
  1. Remove stones from the apricots and place in a food processor with Wattie’s Peaches Sliced in Light Syrup. Blend until pulpy.
  2. Place fruit pulp and Chelsea Jam Setting Sugar into a large heavy based saucepan (approx. 6 litre capacity). Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter and bring to a rapid boil.
  3. Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking.
  4. Test for set - spoon a small amount of jam onto a cold plate. Allow to cool slightly then draw your finger through the jam. If the surface wrinkles, remove from the heat. If the surface doesn’t wrinkle, continue boiling for another 2 minutes and test for set again.
  5. Pour the jam into sterilised jars. Cool a little until you are able to screw on the lids.

Top Tips

To sterilise jars: Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids upside down on the oven rack while you make the jam. They should be hot when you pour in the jam.

Made With

* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

Rate and Review

5 Ratings

Reviews (5)

Laraine Barker's Review | Rating

Grief! Whatever happened to making jam with REAL fruit? The nicest apricot jam I've ever had was actually made from dried apricots, which have the intense flavour necessary for good jam.

Vivienne Heaney's Rating
Shuna Giles's Review | Rating

I have not tried this recipe but there is never any need to skim off the foam if you add a knob of butter (about a flat dessertspoonful - depending on the quantity of the jam) before it starts to boil. I never have a problem with foam. It is very wasteful to keep skimming - less yummy jam to eat.

Kylie Batchelor's Review | Rating

Tins still have REAL peaches in them and this jam is a real winner. Worked perfectly and it tastes lovely.

Lee Wesley's Review | Rating

made this jam and husband loved it. Had to go and buy more apricots to make sure he had enough to last a while