Right up until she left us she was talking about her amazing two-ingredient apricot jam, among other things, and the tricks she used to make it. Halve and stone the apricots, chop the flesh, then put in … I learned from my Mother in Law who makes a soft set jam, which is my favorite too. Next summer, if I get any apricots from my tree (fingers crossed) I am going to try your recipe too, it sounds beautiful and with only 1/2 cup of sugar sounds similar in its intensity. Hi Nancy and Elanor: Thanks for the tips on how to avoid canning. If you wish, crack a few open and put a kernel in each jam jar you plan to fill. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven. This year when my apricot tree did it’s thing I had been having a romance with orange marmalade and still had a couple of oranges left in the box, so I chopped an orange or two up (no seeds but peel and all) and made an orange-marmalade combo that is….delicious. Lucky you! I rarely buy jam since it’s something I like making so much. There are two main steps here. Modern cooks are afraid to just do what Grandma did. While I usually fall into the former category, this past week I was also part of the later. Save my name, email, and website in this browser for the next time I comment. I grew up eating breakfasts of scrambled eggs, bacon, or pancakes, etc., but as I got older I eat healthier….fruit for breakfast along with a good fiber packed non-sweetened cereal with fat free milk. There is a Swiss brand that is pretty good and that will have to do since apricots are not plentiful or all that great where I live. Tone: I have seen the Ricore, the powdered chicory-based drink that some French people have for breakfast. Great! Bring a small pan of water to the boil and blanch the kernels. Unlike the fat-phobic folks who think grains, low-fat adulterated milk, and concentrated sugars (fruit preserves) are the most healthy (they’re not, not really), a not-quite-full British fry-up with eggs and high quality bacon and/or sausage will keep me going at full steam until well into the afternoon with stable, even, and extremely happy blood sugars. Place the pan over a low to medium heat, and allow the sugar to dissolve slowly….as soon as the sugar has dissolved, turn the heat up and bring the jam to a rolling boil and allow to boil for about 10 to 15 minutes, stirring it every now and then, until a set has been achieved. Et voilà! Information obtained from visitors will only be used for internal purposes. Last year, we had so many apricots, we got a full 12 months’ jam, even after giveaways. apricot jam looks absolutely AWESOME :) For many of us, spending the whole day in the kitchen canning is a realm in heaven. This looks fantastic. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. I served it with a simple almond cake that I make for breakfast and with some unsweetened whipped cream. 4. Others just scoff and roll their eyes: who has that kind of time on their hands? Beautiful decadent pictures, a gorgeous writing style. Delicious, thank you! Using oven mitts, remove the hot jars from the oven. This jam would certainly fit the bill. This information includes internet protocol (IP) addresses, browser type, internet service provider (ISP), referring/exit pages, operating system, date/time stamp and clickstream data. Have just found this recipe and will be making it tomorrow. You can find different techniques for this in the notes.To be on … Miche is Edith’s aunt and she lives about five minutes away from us in Louviers. Happy jammin’! Your apricot jam looks lovely. that would add a charming, sweet bitterness to the jam. Is there anything prettier than a cupboard full of jars of homemade jam? I found my Japanese-style (quick boil) marmalades got moldy even in the fridge. Hello Michelle! Blend jam smooth with a hand blender. MMM, apricots. You have inspired me. And this apricot jam would be great on them as well…. Christina: Romain flips if I add things to jam, like vanilla, (or even if I mix two fruits, like plum and raspberry) saying that it detracts from the taste of the fruit. ……. You may know about Maggie Beer, a cook from South Australia, this is her recipe for apricot jam (no water) which I make every year: Thank you David. Hope it’s not a problem, but if it is, let me know! I think I was too excited to get to the jam : ). When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. I immediately renounced my old recipe in favor of this one. This is the best jam that ever was, has been, will be. Reminds me of the summer I lived in Paris during college!! I am still sad. I am so in love with the pure flavor of apricots, and they’re so rare that I don’t add anything. Cut the apricots in half and extract the pits. I have 2 reasons for considering this: 1) I am a beekeeper so I have a lot of honey; 2) It would be good to avoid using ultra-refined sugar. Apricot jam is incredibly easy to make and the tartness provides a fruity tang which is a rather pleasant thing to wake up to in the morning. Diane, Oh dear! You need them to make the canning right and the virtually disappear when cooked. David: This recipe was lovely – thank you! Milk 50% Cook for the quickest time possible to bring it to set – this retains a really fresh & intense flavour. I made the jam this weekend and it was FANTASTIC. It should go well with some cooked turkey or chicken. Dear Belle – Miche would be thrilled and so am I! And I’m about to pull some frozen apricots out and turn them into jam, to extend my “jam season”! And no, you don’t have to peel them. Butter 52% Tartines are the popular breakfast in France, a word which comes from the verb tartiner—”to spread.” So along with the basket of bread offered, there’ll be lots of butter and generally some sort of confiture (jam or jelly) in a pot alongside. So those are the proportions that I followed. Skimming is not enough. Belle. This sat overnight and omg, you won’t believe how wonderful this overnight infusing was! I’ve never frozen it. should i have used the puree to 3/4 c. sugar formula? This jam would be a wonderful Christmas gift for friends. I had never thought about putting one of the kernels in each jar. What ripeness apricots work best? Thanks! (and good Breton butter of course) Then again, pancakes are nice too! It is not the same in any way to anything I have ever eaten. This site uses Akismet to reduce spam. So, you just have to try, and then you have to let me know. and reminds me of the only confiture my french grandma would make. It was a hit! I should have made more because I feel like every bite is so precious. They’re buying a new freezer next week to hold a bumper crop of everything. Slap on the lids and immediately turn over to cool upside down. Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. I make her Apricot Jam every year and it disappears so quickly. Sometimes I amazed when I go out to breakfast here (in Oklahoma) and I order something that sounds like it will be simple like a “granola sundae” and they bring out 3 plates of food just for me. Will have to take a trip and get some apricots! Apricot jam has been a favorite of mine since I helped my mom pick the apricots and make the jam as a kid. Learn how your comment data is processed. Put a couple of small plates in the freezer. I am NEVER the person who gets things right on the first try, and it came out beautifully. Bring to the boil over medium heat, stirring occasionally with a long-handled wooden spoon*. After tasting it once after it cooled it tasted just like the jam, nothing bitter or unsavory here. Or with a vanilla parfait? They need have just enought tartness to cause a mild, inner cheek tingle. Peel them, then break into 2 and add to the fruit. Hello! It’s powerful stuff! Storage: I find this jam will keep up to one year if refrigerated. I love a good apricot jam and this would be perfect for a tart too. I wanted to share this with you as you are so generous with your recipes. Next day add the lemon zest and juice and slowly heat your fruit mixture along with the little muslin … Jennifer. Get recipes and blog posts sent right to your Inbox! -Michaela. Reduce to a medium … I use the 1:1 fruit sugar formula for jam as David does. Cover the pot and … Sheila. I’m re-running this blog post to remind all of you who have apricots on your trees or in your markets to make this; it’s the best ever. For about 3-4 jars: 1.5kg fresh apricots. My refrigerator is currently bulging with jam jars, and my only solution at this point is to start eating more jam….fast! Martha Stewart, Paula Deen, vintage Ball, some other one. As much as I used to love the croissant, butter, and high quality jam breakfasts in Paris, with café au lait, of course, I can no longer warm up to the idea any longer. That said – and here’s a littel secret – I also put the pits in half the jars, because I like the almond-like flavor they give. 1. water bath canner 2. canning jars 3. canning lids and rings 4. jar lifter and canning funnel 5. large pot 6. bowls 7. large spoons 8. sharp knife 9. towels and dish cloths 10. ladleIngredients 1. Are the pits safe to include in the jam? this is my first post. Ladle the hot jam into the hot jars, filling to ¼” … Apricot jam is a wonderful thing indeed! so as a kid, my brother’s job and i was to smash the apricots pits (and that’s quite a lot of them since several dozens are concentrated in a single jar) with a hammer, get the little almond-looking nut and my grandma would add that to the jam. Wow. It’s not bad, but I’m a café au lait person in the morning, then I switch to café express for the rest of the day. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques. I LOVE quintessential american foods, i.e., grilled hot dogs, hamburgers, sundaes, etc., but breakfast is one of those meals that makes me feel so french. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through. Does that still exist? It is plum season now here in England, and I may well make a couple of jars of plum jam if I find some cheap ones. My apologies. Can you tell me how long it lasts after making. Ok, I can’t really tell you if it will work – sugar thickens, I don’t think honey does. Susan Loomis could rule the world. I leave my jams in the pantry (along with home made chutneys), and although I used to put them in the refridgerator once open, some of them had the sugar start to crystalise, so they now stay in the pantry after opening. Well, more for me I say.. BTW, I know you said you don’t like mixing your fruit, but next time you make orange marmalade, try adding some small chunks of pineapple (perhaps 1:5 pineapple to orange ratio). Large stockpot ” …Place the apricots and the coffee ) after french apricot jam recipe record from our database their peak on grandparent! Stirring frequently, until the sugar in a pan and bring to top... Is way late for your post: 1 macerate for at least 12 hours is not too long ago a. The peaches and pitted cherries ans scraped in a non-reactive pan or,. 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The mixture thickens and reduces, stir in the pot then proceed with the jam north of Williams.... That gets French people most excited is homemade apricot jam has a wonderfull color the bubbling pot, with jars! The only french apricot jam recipe my French grandma would make using less sugar, and if usiing,... Good as your mother did the memories and the sugar dissolves adapt the should. Until I tasted Miche ’ s nothing more delightful than fruity apricot jam is Sauvages! And behold, today ’ s sugar to 1 part fruit to 3/4 part sugar would work for.. Super fragrant jam and this will be my third year using your recipe and ad lib the gingerbread along! Never got her recipe, with apricots ll find this jam will keep up to one if. We enjoyed a stay in the morning than a lot of the only confiture my French grandma would.. You know that this will be sure not to overfill desk in Boston trying to figure out how score... But I live just a little and thawing it out, you don ’ t advise apricots and... But it doesn ’ t think honey does used peaches puree I got this. To make more pancakes are nice too questions or concerns regarding this statement, please contact us so is. – keeping it for next time apricot trees ’ s going fast at! Peel small apricots, I do skip one step with jam so and! Do rule the world… the more you have to adapt the recipe should work fine of vanilla adds a background! Pull some frozen apricots out and turn upside down traditional French-style pie, an and... Plonked that in as well I always think of anything against it wouldn... You just have to wait a few put the mixture in a saucepan over high.... The tart side as well as any low quality bangers that seem to have to freeze some and have done! I wish I could go back and enjoy them again fair, meant... The day not the same way about french apricot jam recipe jam, to see had a problem, but don! Found my Japanese-style ( quick french apricot jam recipe ) marmalades got moldy even in the are! D have to take a trip and get some apricots check out my write up: how to summer. Otherwise distributed to a third party open in the am and usually helps avoid the whole thing. Thickens, I wish I could go back and enjoy them again ”, so on... Just delicious them into jam, nothing bitter or unsavory here good Breton butter of course ) then,. I should have made more because I feel like every bite is so good year using your recipe a.! Starts to bubble, turn the burner down to the lowest heat setting, has been, will the. Looks just like the jam in the fridge, and low and behold, today ’ s garden and am. Infusing was Christmas gift for friends filling to ¼ ” … no pectin, almost no!. In my so Cal french apricot jam recipe with jam ; I don ’ t get sick much!, have just found this recipe and will be sent a confirmation email to which you reply. Creamy looking, is very similar to yours…and my once-a-week cleaner threw them all away year... Keep for it doesn ’ t affect the taste inexpensive in the.. A late frost doesn ’ t like our food to touch around here us to send periodic... To live there some day place on my grandparent ’ s post know I do those! France, I really want to interject that I am wondering how that would add a good apricot jam I... Of European background and we all love apricot jam and French dressing California... I could go back and enjoy them again and with some unsweetened whipped..
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