Orange and Apricot Jam with a hint of Rosemary
A little sunshine on your bread (or croissant, or scone, or …)! That’s what this jam will be. The orange flavour gives this jam some tangy freshness and then comes the herbal hint of rosemary.
Servings Prep Time
5jars of 370g each 30minutes
Cook Time Passive Time
10minutes 2days
Servings Prep Time
5jars of 370g each 30minutes
Cook Time Passive Time
10minutes 2days
  • 1kg ripe apricotsamount without the stones
  • 2 orangeszest and juice
  • 1large sprig rosemaryleaves only
  • 500g jam sugarsee notes
  1. Start with the apricots by taking out the stones and cut into small pieces. Put the fruit in a large bowl
  2. Add the jam sugar to the bowl
  3. Add the zest and juice of both of the oranges to the bowl and stirr. You will notice that the sugar immediately starts to dissolve
  4. Chop the leaves of the rosemary and put in a tea bag. Put the bag into the bowl, making sure that the rosemary is in the juice
  5. Cover the bowl with cling film and put in the fridge for two days. Stir every now and then to make sure that the sugar is completely dissolved
  6. Prepare your jars and lids by cleaning and sterilising them
  7. Cook your jam according to the instructions on the package and carefully fill your jars. Closse them immediately and put them upside down for at least five minutes
Recipe Notes

Basically, jam sugar is regular sugar with added pectin. It’s the pectin that thickens the jam. Pectin is naturally present in most fruits (especially apples). When making jam, I like to use jam sugar that is less sweet. Regular jam sugar uses a ratio of 1:1 meaning that the amounts of fruit and sugar are equal. The sugar that I like to use requires a 2:1 ratio: the amount of fruit you use is twice the amount of sugar that you use. Cooking times vary as well. Therefore check the instructions on your jam sugar before you start!

The orange flavour in this jam is rather intense which I quite like. If you would like to make yours a little milder, use just one orange (both zest and juice).

When you cook the jam, the rosemary flavour will develop completely. Don’t worry when you can’t taste the rosemary before cooking your jam.

Ripe apricots are very soft so there is no need to puree them before cooking. They will soften during the cooking.