Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Apricot Jam

Index » Sweets » Apricot Jam


  • 3 kg organic apricots (ideally, slightly under-ripe but I had very ripe)
  • 2 kg organic sugar
  • 1-2 packets of Jamsetta pectin (50g)
  • glass jars with non-plastic lids (about 2 L worth)


  1. Chop apricots in half to remove stones. Place in a large stock pot where the fruit is less than 1/2 of the volume of the pot.
  2. Cook gently with the sugar (and 1/2 cup water if under-ripe fruit) uncovered until the fruit is soft.
  3. Add jamsetta and bring fruit to the boil for 5-10 minutes, stirring vigorously.
  4. To test for a set, place a plate in the freezer. Once cold, remove and place a teaspoon of jam on the plate. After 30 seconds, if jam crinkles when touhced the jam is set. If not, continue cooking, add more sugar or add more jam setta.
  5. Meanwhile, sterilise the glass jars by washing in soapy water, then boiling in a pan of boiling water for 10 minutes. Warm the lids but they do not have to be boiled.
  6. Pour warm jam into jars. Place lids on a allow to cool. Label jam and share with friends.