Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg ripe apricots
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1.5 litres cold water
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3 small fresh thyme sprigs
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the apricots
Wash the apricots, cut in half, and discard the stones. Leave the skins on, as they contribute colour and flavour. -
Cook the fruit
Place the apricot halves and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 minutes until the fruit is very soft and beginning to break down. -
Infuse the thyme
Remove the pan from the heat. Lightly bruise the thyme sprigs with the back of a spoon and add them to the hot fruit mixture. Cover and leave to infuse for 10 minutes only. -
Strain the juice
Pour the mixture into a jelly bag or muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Use ripe but not over-soft apricots for the cleanest flavour.
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Keep the thyme infusion brief so the herb remains subtle.
Serving Suggestions
Serve with toast, spoon alongside roast chicken or pork, or pair with firm cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
