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Dried Apricot and Mango JamJam

(Makes approximately 3 litres)

500g Alison’s Pantry NZ Apricots, chopped
500g Alison’s Pantry sliced mango, chopped
Juice 3 large lemons
1 kg white sugar


  1. Place apricots and mango in a large bowl, add 2 litres of boiling water, cover and leave overnight to soak.
  2. The next day, transfer mixture to a large heavy-based pan, place over heat and bring to the boil. Reduce heat and simmer for 25 minutes or until the fruit is tender and starting to break up. Place a small plate in the freezer.
  3. Remove pan from heat, add lemon juice and sugar and stir until dissolved. Return pan to the heat; boil for 15 minutes or until setting point is reached (see tip).
  4. Pour jam into hot sterilised jars and seal tightly with lids. Leave to cool and set. Unopened, this jam will last for 8 months, if stored in a cool, dark place.


Tip: To check for setting point, put a teaspoonful of jam onto the cold plate – the jam should wrinkle when you push it with your finger.
Alternatively, a sugar thermometer can be used to indicate jam’s setting point, which is 105°C.


Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download PDF version here: NZ Dried Apricot & Mango Jam