Name: Roast apricot jam
Ingredients: 1.5kg apricots; 750g caster sugar; 80ml lemon juice (about 2–3 lemons); 1 vanilla bean, split and seeds scraped, or 1 tbsp vanilla bean paste

Tilly Pamment’s apricot jam is a delightful blend of sun-ripened apricots and natural sweetness. Crafted with care and traditional methods, this jam boasts a vibrant, golden hue and a rich, luscious flavour that balances tartness and sweetness perfectly. Ideal for spreading on warm toast, pairing with cheese, or adding a fruity twist to desserts, apricot jam offers a homemade touch to your kitchen. Each spoonful celebrates quality ingredients and artisanal craftsmanship, making it a must-have for jam lovers seeking authentic, fresh, and irresistible apricot goodness.

For another jam recipe from Tilly Pamment, check out this strawberry and rhubarb jam. For a recipe using jam, see this apricot jam and ricotta crostata.

Ingredients

1.5kg apricots

750g caster sugar

80ml lemon juice (about 2–3 lemons)

1 vanilla bean, split and seeds scraped, or 1 tbsp vanilla bean paste

Method

Preheat oven to 180°C fan-forced. Wash the apricots and cut them in half, discarding the pits. Cut each half in half again and place in a large, deep baking tray. Add the caster sugar, lemon juice, vanilla bean and seeds (or paste), along with 60ml of water and mix well.

Spread the apricot pieces out into an even layer and place the tray in the preheated oven to cook for 25 minutes, or until the mixture is bubbling around the edges. Carefully take the tray out of the oven and gently mash the apricots with a fork or potato masher.

Return the tray to the oven and cook for a further 15 minutes, before carefully stirring and mashing the mixture again. Return the jam to the oven for a final 10–15 minutes, or until the jam is thick, fragrant and bubbling. Watch the jam carefully during the final 2 stints in the oven, as it tends to bubble over if it gets too hot. Open the oven door and give the jam a little stir if it’s looking like it might bubble over, or take the tray out of the oven a few minutes early if it looks like it is ready. When the jam is cooked, carefully remove the tray from the oven and give it a final little mash with a fork. Ladle the jam into sterilised jars and seal while hot.

Tip
Unopened jam will keep for up to 3 months in a cool place. Once opened, store in the refrigerator and use within a month. This jam also makes a wonderful gift – if you can bear to part with it!

_{This is an edited extract from Handfuls of Sunshine by Tilly Pamment, with photography by Tilly Pamment, published by Murdoch Books, $39.99.}

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Writer Tilly Pamment Recipe writer, photographer and stylist

Tilly Pamment is an Australian recipe writer, photographer and stylist. She lives in the Blue Mountains in New South Wales with her husband and two children and here – in between chasing kids around – she photographs food and flowers and writes seasonal baking recipes.

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