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[blank]You know how some smells and perfumes can take you back in time – shoot you back to the memory of a particular day or place? ….
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That is what apricot jam does for me … whenever I undo a jar I am reminded of a day in France. As a young girl on a school exchange I was staying with a family in a chic little town in the Loire.Twice a week we were invited to tea at the Grandma’s home, and she would serve us a glass of milk with a slice of brioche and home made apricot jam – I loved it! It seemed so French, and so elegant, yet simple.[blank]
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[blank]Today it is still a favourite at our breakfast table. Little individual brioches fresh from the local bakers, a pot of home made preserve … what more could you need?
I’ve tried different recipes for apricot jam, but this is my favourite because it uses the kernels. The ingredients should make you four pots of jam.
You will need
2 lbs (900g) of ripe apricots
2 lbs ( 900g) sugar
the juice of a lemon
The night before making the jam, take a large preserving pan. Wash and halve the apricots, be sure to keep the stones to one side. Layer the apricot halves and the sugar in the pan, add the lemon juice and leave overnight to get the juices running and preserve the pieces of fruit.
Crack the stones with a nut cracker or a hammer, and extract the kernels. Blanch them in a jug of boiling water, then slip their skins off to reveal the creamy white heart.
The next day, pop a couple of plates into the freezer, these will be useful to test for setting of the jam.
Make sure your jam jars are clean, dry and preferably slightly warm.
Place the pan over a medium heat and let the sugar dissolve completely. I find this takes at least 10 minutes. When you are sure that all the sugar is melted and free of granules, then turn up the heat and bring the fruit to a boil. The preserve will need to boil for about 20 minutes, but if you want to keep that lovely summery flavour then don’t let it boil too long, or start to caramelise.
To test for setting, take one of the plates from the freezer and drop a teaspooon of fruit onto the centre. Wait a few seconds then gently push with your finger. If the surface of the jam crinkles then the jam is set and you can turn off the heat. If it is still fluid, then boil for another five minutes and try again.
When you are sure the jam is cooked, simply drop the kernels in and let the jam sit for about 15 minutes. Pour into the warm jars, add a pretty label once they have cooled down.
Summer in your pantry![blank]
18 comments
Absolutely wonderful! In fact it is everything you could want! I love the country life and is always a pleasure to visit your blog! A hug from Portugal! Manuela
apricot jam is my favorite…and u post such delicious pics!!
https://www.myunfinishedlife.com
The brioche looks delicious. Reminds me of the local Saint Lucian bread we bought fresh daily. Thanks for sharing.
I have never tried apricot jam. Looking at your pictures I realize I must be missing out on something wonderful.
Nowadays more and more housewives do the jam themselves in our country and so in the cities granted to be eco and no pesticides on the fruits.I made strawberries than cherries,apricots,peaches and it is the season for plums right now.Made different types of it with cinnamon without it, with skin without skin even in vinegar with garlic as stone in them.Apples and pears are still ahead.
Love from the preserving pan in the still warm and sunny Plain in Hungary. Dorka
http://www.dorottyaudvar.co.hu
This sounds amazing! I want to get into canning and jamming and bought some tools that are still sitting in the box. Maybe it's time to open the package and start with this recipe 🙂
Your presentation is just beautiful. I made several batches of apricot and I was not happy. Then I made your recipe and it was absolutely wonderful. I made a delicious coffee cake with some of it. It made me very happy. Thanks again for a great recipe.
Love homemade jam – apricot goes so well with cake and sweet breads, have never used the kernals, something to try in the future. Lovely photos.
Hi Sharon I just wanted to say you are an inspiration! I have to confess my favourite jam is Cherry and Bonne Maman is always on the shopping list. I would love to try and make my own. Thank you for sharing, the jam looks delicious and the flowers beautiful. Regards Esther from Sydney.
This is drool worthy Sharon! I must try this recipe since apricots are my absolute favorite. I won't eat any other jam other than apricot.
Apricots run rampant in my family. My mother has a very old recipe from the old country handed down from my grandmother who baked every Saturday on our farm. Homemade fresh bread, apricot tarts which have another name that most cannot spell or pronounce and fresh churned butter. I have all those recipes which I do make from time to time with the exception of the butter. I can't leave without mentioning apricot brandy! My Mother still makes that to this day & keeps a bottle in the fridge for a little sip now & then. The memories you've brought me back to! XO
the kernals,did not know about them + now I do! must try this recipe. thanks xxpeggybraswelldesign.com
Bonjour,
Cette semaine je viens d'achever mes dernières confitures d'abricot.
Je mets un peu moins de sucre, seulement 1/3 d'un kilogramme de fruits. Après différentes cuisson répétitives de 10 minutes et ce durant 3 jours, je mets en pots et je stérilise au four…
De très belles photos et comme vous j'aime les confitures et les souvenirs qu'elles me procurent.
De quelle ville vous parlez lorsque vous dites que vous alliez dans une famille dans la Loire ? J'habite le département de la Loire…
Je vous fais de gros bisous
Might you have a good recipe for peach jam? Thank you for brightening my day, every day…love your blog!
Visually-stunning post, Sharon; sunshiny and fresh, somewhere between summer and fall. I loved reading you today! The photos are sun-kissed!
What a lovely post…I can just picture you sitting outside enjoying the early morning sun with your brioche and jam.
This is so lovely, indeed!
And the pictures…
Thank you so much,
Llyane
Thank you for publishing your recipe. I've made some this week – it tastes delicious, definitely summer in a jar.
do you have to boil in canner to make them seal properly?