apricot jam
apricot jam

Apricot Jam with Hazelnuts

A particularly aromatic apricot jam.
Cook Time 45 minutes
Cooking time 40 minutes
Course basic recipe
Servings 4


  • Pan
  • jars
  • thick-bottomed pan
  • dishcloth
  • funnel


  • 1,5 kilo ripe apricots
  • 500 g sugar*
  • juice of 1 lemon
  • 250 g hazelnuts coarsely chopped
  • 20 ml rose water Moroccan store, (2 tbsp)


  • Dip the apricots in boiling water for ± 15 sec. Rinse them under cold water and pull off the skin with a small knife. Cut them in half and remove the kernels.
  • Crack 10 kernels (under a pan), put them together in a cloth and tie the cloth so it closes. Bring a ½ cm volume of water with the apricot halves to a boil and hang the cloth filled with kernels in the water. Let the apricots cook gently for ± 15 min to allow some of the moisture to evaporate.
  • Remove the kernels and add the sugar, lemon juice and hazelnuts. Bring back to a boil, stir well and let the jam simmer for another 30-40 minutes until it reaches the desired thickness (do the jam test, see below). Lastly, stir the rose water through the jam and pour the jam into jars.


*Instead of ordinary sugar, you can also use ‘gelling sugar special’ (Van Gilse) for a semi-sweet version of this jam. Then only 250 grams of gelling sugar is needed and the jam should only boil for 1 minute, otherwise the gelling sugar loses its binding power. Measure the time from the moment the whole surface of the jam is bubbling and this cannot be undone by stirring.
Keyword basis, english recipes, jam
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