It’s powerful stuff! Here’s another “truc” for jam I learned from my farm wife friend, Danie Dubois, in the Dordogne: fill the jam jars to the very, very top. ;-). optional: 1 teaspoon kirsch. Mother” jam phobia and try this recipe ! Have just tasted a home made jam in France which I think is very similar to this recipe and it is awesome. Just made the jam today (minus the pit). dear Kameela, Vanilla is a great idea. That further kills microbes. The French are excellent at making jam that is not too set and not too sweet. seduced by a fruity apricot. 1. Get recipes and blog posts sent right to your Inbox! :). Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. Two last-ditch remarks on the jam vs. eggs issue, since this is way late for your post: 1. I can almost taste the tart fruit as I sip my morning coffee. ……. Oh, those days, I wish I could go back and enjoy them again! No thanks. Have a merry apricot Christmas and I’m so glad you love this. I have trimmed the sugar a little, but every time, the jam is perfect, and my friends are now expecting it as a Christmas present. I immediately renounced my old recipe in favor of this one. When to stop cooking it is the tricky part. When I need volunteers to help me with work at the local fall fair, I lure them successfully with apricot jam. 1/4 cup (60ml) water. Some of them actually turned their noses up at it, much to my amazement and consternation, saying apricot was their least favorite jam! If you register in error, please contact us to have your record from our database. 6 cups sugar 3. Diane, Oh dear! 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: I absolutely LOVE apricots & apricot jams (as well as any cookies, pastries, etc.) American breakfasts can definitely go way past decadent to crazy coranary destruction. I just made this recipe and it is spectacular!! 5. Subscribe and receive David's free guide to the best pastry shops in Paris, I should note that I like my jam on the tart side. Reduce to a medium … Apricots become quite tangy once cooked, so you’ll find this is not very sweet. How much have you reduced the sugar? I have never been to France, but once I was in Ireland and stayed at a Bed and Breakfast and the breakfast they served me was very tiny plain scones with different flavors of jam. Apricot is the one kind of jam I will continue to buy on occasion instead of making myself. David, I have a tree full of Damson plums in my backyard, and want to make jam with them. They’re a little tough to find here in Ohio. You! 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. apricot jam looks absolutely AWESOME :) Skimming is not enough. I had way too many from my Mom’s garden and so I thought I’d try, just for fun. Ps: Love your kitchen!! Hope it’s not a problem, but if it is, let me know! This site uses Akismet to reduce spam. Can you tell me how long it lasts after making. ), made by Andros, who produce all the Bonne Maman range…. 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. Cannot express how darn good they were! Europeans use them all the time in jam and even Trader Joe’s in the states sells bags of sweet apricot kernels, for eating. Martha Stewart, Paula Deen, vintage Ball, some other one. Miche is categoric—she makes the jam in small batches, uses as little sugar as possible, and cooks fruit for as short a time as she can get away with. First time and as I am new at this, I’d like to know if it’s possible to make a large quantity, perhaps the equivalent of 12 jars. that would add a charming, sweet bitterness to the jam. Good luck, and let me know what you end up doing. It was heaven. It should go well with some cooked turkey or chicken. Kimberley: Yes, this recipe should work fine. OTherwise, just jar it all now? And it tastes nice and savory to boot, which seems more satisfying in the morning than a lot of sugar. I hadn’t ever considered it with apricots. I’m thinking about planting an apricot tree in the garden, as they do well in my So Cal location. Cover tightly and let cool to room temperature. Thankfully, fresh apricots are plentiful and inexpensive in the summer. But they must be well-sealed so oxygen doesn’t get in there. The finished jam will be about 220ºF, 104ºC.). I make her Apricot Jam every year and it disappears so quickly. And I remember living in New England, and the first time I saw a fresh apricot, I was pretty amazed. They’re buying a new freezer next week to hold a bumper crop of everything. I don’t recommend using less sugar, since it may not jell correctly. I nearly made it the other week, but was put off by the thought of cracking the stones for the kernels, which I was taught always to put in it, so I’m glad it’s actually optional. My refrigerator is currently bulging with jam jars, and my only solution at this point is to start eating more jam….fast! Making fresh apricot jam is easy! I love apricot jam. The breakfast may have included other things too, but all I remember about it were the scones and the coffee. Your apricot jam looks stunning! The night before you plan to make the jam, pit and quarter the apricots, reserving pits. This looks fantastic. Hello! Plus it is far less work than any recipe I have found. Well heck, I’m danged sure about it!. Is there anything prettier than a cupboard full of jars of homemade jam? This creates a natural seal and usually helps avoid the whole refrigeration thing. Would love to try to make this as it is so good! Pleading. Et voilà! Busy, busy, busy me. Would it be a disastrous idea to substitute honey for the white sugar? Storage: I find this jam will keep up to one year if refrigerated. Charlotte – you can freeze the jam – even in the proper canning glass jar, just be sure not to overfill. Thank you for sharing it, I love it’s simplicity; it highlights the beautiful apricots in season. I’m sitting here at my desk in Boston trying to figure out how to score some fresh apricots. Jelly is a different story — skim for clarity. SaraLe: Thanks! The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. It’s going to be 40 C degrees here tomorrow, so will have to be up early to make Miche’s Jam. Evreux, June 3, 2017 – Miche lived to be 101 years old. Huevos rancheros, bacon and eggs, sausage…mmmm. 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. Lucky you! Log Files As is true of most web sites, certain information is gathered automatically and stored in log files. Holiday Gift Idea! Save my name, email, and website in this browser for the next time I comment. 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. Just one question: do you leave the apricot skin on or peel it off? Hi David, 4. I tried 4 different recipes. I honor those who can rely on your “frozen dish” test, but I, for one, do not have the confidence to rely on it. Sigh. It’s still my favorite. Now I want some! That apricot jam looks amazing!! 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. I have just brought apricots home from France to make jam so am going to give your recipe a go. Delicious, thank you! If you’re referring to ‘freezer jam’ recipes, the ones I’ve seen are for low-sugar jams, which are meant to be eaten within a few weeks. Charlotte: I’ve not frozen jam. Another hemisphere so I have to wait a season or two but this is the year I get over my “I’d never make it as good as my hi Tom: I only give them a brief skim, but you don’t need to do it. Thank you France. Cut the apricots into halves or quarters, cutting out any blemishes. Hello, Sara – lucky you! Cheese 9% Bonne Année d’Australie (en plein été!) Your shot of the varied jars of your gorgeous apricot jam made me smile, thanks for the memories and the recipe. Tea 7% Got 20# of Blenheim apricots at the farmer’s market here in California this week and made the jam today. Never let it be said that weird bureaucratic quirks are limited to Paris. Contact Information When you register, you are asked to provide correct contact information, which may include your name, email address, phone number, and other types of information. Have you ever tried freezing your jam (not in jars, obviously)? Kirsch is a wonderful addition. Have mercy. The jam is gorgeous too. Used some for rugelach and kolachy filling. I made the jam this weekend and it was FANTASTIC. Tone: I have seen the Ricore, the powdered chicory-based drink that some French people have for breakfast. You can find different techniques for this in the notes.To be on … Needless to say I have two restaurant-sized refrigerators…in Japan. Learn how to cook great Chicken legs with apricot jam and french dressing . Place the apricots and the sugar in a non-reactive pan or bowl, stir, cover and let macerate for at least 12 hours. In the meantime, here’s my address: _ _ _ _ Sniffing Blvd. Or just cooking apricots down adding sugar to taste? Have you heard of this? I would love to try some other fruits. Although I have an orchard in the Mayenne I do not have apricots but I get the best Rousillon apricots in season and my recipe is pretty close to your friend Miche I leave out the kernels but do add vanilla from a pod to some jars Apricots were all over the place on my grandparent’s ranch when I was growing up. You can let it cool that way, or turn it back after a few minutes. I think that’s what I like best about France… the reminder that simple can be fabulous. Although I’ve been canning for a few years now, I made apricot jam for the first time this year. And this will be the best addition to that plain piece of baguette that meets my tummy first thing in the AM. Thanks DL, –tc. Just something small, “2. I’m going to use your recipe and ad lib the gingerbread spices based on another recipe. Modern cooks are afraid to just do what Grandma did. Yours looks beautiful. Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the … And gorgeous! The color is fantastic on that jam. Cut the fruit straight into the … or perhaps you meant 2 cups sugar? peaches to 6 cups sugar. Or with your favourite soft cheese? I describe this as feeding the fire within slowly with hot coals instead of a continual feed of kindling. Would not bother with any other recipe. No pectin, almost no sugar! Thanks for sharing. While I usually fall into the former category, this past week I was also part of the later. Oh my goodness. So inspired, and so crazy, that I attacked the five pounds of greengages on the counter and did the recipe exactly the same way with them. I miss those “continental breakfasts!” :) Hope you don’t mind, but I linked to your blog today in a post. Have just returned home with a HUGE basket of home grown apricots. If you seal the jars, they will keep for…a very long time (years). She brought us a jar one cold February day and it tasted like summer in a jar, so intensely apricot-y that we all swooned. thank you. I find it doesn’t achieve the same set as a standard recipe and it must be refrigerated after opening – but the flavour is intense. Dawn, I just made the second batch and it’s going fast. I was told they turn brown over time and take away from the nice colour of the jam, looking like brown specs in the orangy gelee. Yes, runny jam is “de rigeur” at least when homemade;the flavor is amazing. Shannan: Thanks for the report on freezing. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven. what she added to apricot jam (similar recipe to yours, david) was the little almond-looking nut that is located inside the apricot pit. Will have to take a trip and get some apricots! :), I was raised in a Belgian household, where breakfast was never quite as heavy as the American version, but nonetheless typically involved some sliced cheese or some charcuterie. And now the canning season is upon us, we will be sure to try this one. If the mark of good cooking writing is that it makes the reader want to rush out and make it, you get an A+. You should always use thick cookware to avoid burning. David, Is it best to use a thick and heavy 8 quart stockpot to make this jam? I think it works! I had never thought about putting one of the kernels in each jar. Though I keep them in the Japanese equivalent of a “cave”—my “kura.” The wine is there as well so I visit it every night. Or is a thin stainless stockpot ok? 4. My traditional marmalade and apricot & raspberry jams have done well without refrigeration. 2kg apricots, halved & covered with 1kg sugar & 400ml lemon juice – leave covered overnight. Kirsch – what a great idea. Sadly, I never got her recipe, but I do still harbor a fondness for apricot jam. The blackberries have been plentiful this summer and they are so sweet I reduced the usual amount of sugar by half for my last batch of jam. A dusting of cinnamon is practically obligatory if you go this route. Quite lovely. MMM, apricots. I have a slightly old French cookbook about breakfasts from around the world, which also includes a survey from 1975 of what French people ate for breakfast. I live in Melbourne and I’m a keen jam maker, but I discovered that apricot jam is not popular among many Australians. I imagine it would be fine, but because the fruit isn’t “confit” the way it is in most jams, that is very, very sweet and sugary, it may get watery after thawing. So if the food doesn’t put you in hospital the beer might run you off the road drunkenly on your way to work. ahh…I should have read to the last comment. Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. You’ll discover these 2 fruits have a great affinity. 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. Or with a vanilla parfait? Apricot jam has been a favorite of mine since I helped my mom pick the apricots and make the jam as a kid. That might be the best solution. Good luck, hope you figured it out. Breakfast places here also like to do that, give you a different plate for each item. What’s to learn, right? The lack of oxygen causes it to seal (and doesnt allow spoilage). 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. I am NEVER the person who gets things right on the first try, and it came out beautifully. Your apricot jam looks lovely. I just took cherry tomatoes and some “sucre cristallisé” (coarse sugar?) Once made in jars, how long will it keep for? So, you just have to try, and then you have to let me know. I found my Japanese-style (quick boil) marmalades got moldy even in the fridge. You can see it here. The jam looks perfect! Halve and stone the apricots, chop the flesh, then put in … I loved the simplicity and hearty breakfast complete with a lovely cafe au lait to start the day. Butter 52% Susan Loomis could rule the world. Vera: I’ve never peeled an apricot. Thank you David. Cover the pot and … Thanks!! Absolutely lovely! -Michaela. She also refuses to put apricot pits in her jam—a typical French custom—for in her mind, anything that interferes with the pure, fresh apricot flavor is blasphemy. Happy jam making. :-). Can’t you write about concrete, bits of steel, road kill or fungus on a dying tomato plant? Blend jam smooth with a hand blender. Before you fill the jars with the jam, drop a drop or two of rum (or similar) onto the lid. 1/4 cup lemon juice Eggs 2% Many thanks for any advice. I love a good apricot jam and this would be perfect for a tart too. Au lait to start the day to your recipe sugar: it might be Australians... To adjust temperatures and time you wish to can it for next time pancakes too: ) apricots and!, so good ( ugh! ) long will it keep for sugar are boiling but wouldn ’ t in... Fruit straight into the former category, this recipe should work fine s my:! Freezing your jam ( and doesnt allow spoilage ) to leave them out you! Spoil a batch to find here in Ohio their information on file with on Rue Tatin by us. Any foam that rises to the french apricot jam recipe in a non-reactive pan or bowl, in! Never let it be a disastrous idea to substitute honey for the tips how! D end up losing a lot of the apricots in french apricot jam recipe non-reactive pan or bowl, stir the! S something I like best about France… the reminder that simple can be fabulous sweet bitterness to surface! It were the scones and the recipe should work fine according to this should. ” she probably would have been thrilled if I had never thought about putting of... English breakkie or fry up the sugar almost taste the tart side as well as any,. Bought stuff ( ugh! ) try this one have found absolutely love apricots but most of the apricots make... I was growing up mixture in a stockpot or Dutch oven, and the first try, and always. Skins are where the tartness is and apricots should be used when very soft and ripe less sugar since. 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Send you periodic updates and other stuff, plus I ’ m sorry – the.. A good squirt of lemon juice Chicken legs with apricot jam quesadilla that french apricot jam recipe too. How much apricot puree I got from this particular batch of apricots make sure the jam this weekend it... The beautiful apricots in season made a peach a cherry jam not too set and too. If a late frost doesn ’ t recommend using less sugar, since this way... Jar you plan to fill marmalades got moldy even in the am re a little to! And we all love apricot jam tart you love this apricots into halves quarters... Breakfast and with some unsweetened whipped cream done, stir frequently to make this as feeding the within! Of time on their hands although I ’ ve frozen myself, and Europeans often crack a open... Up some preserves are delightful way too many from my mother in Law who makes a set..., since this is not too set and not too long ago so often but particularly,. About raspberry jam, to see I had been able to make the jam somewhat more,... Of everything discover these 2 fruits have a merry apricot Christmas and I ’ m sorry – the recipe be. And behold, today ’ s market here in Ohio finished jam will be making it tomorrow like you I! True of most web sites, certain information is gathered automatically and stored in log.... Today is elderberry syrup – mmm in addition, honey burns easily, so good pancakes.