Apricot Jam

Wherever you eat breakfast in France, there will almost always be a serving of “confiture d’abricots” included. For me, there’s no better match for a warm buttery croissant, chunky toast or brioche, than apricot jam, preferably homemade with sweet, end of season apricots. As with most jam recipes, there’s a longer version that involves soaking overnight, or there’s a quick version. I’ve included both versions here.

A traditional apricot jam recipe

1.2 kg of apricots washed and stoned (keep 3 stones) - 800g granulated sugar - 1 lemon - 100ml water

Put the fruit and sugar in a preferably glass or ceramic bowl and mix together and leave in the fridge to marinate overnight. 

The next day put the apricots with the juice and some pulp of the lemon into a saucepan. Crack open the reserved stones to release the nut inside. Score each of these, wrap in a piece of cooking muslin and place in the saucepan (this will add pectin to help the jam set).

Add the water and boil on a high heat then turn right down to a simmer for roughly 1 hour stirring regularly. You can test the setting point by dropping some jam into ice cold water or onto a frozen plate.

Once you’re happy with the consistency, pour while hot into sterilized jars and seal. Turn the jars upside down until cool, which helps preserve the jam.

A simple apricot jam recipe

1.2 kg apricots washed and stoned – 800g preserving/jam sugar – 1 lemon – 100ml water

Place all the ingredients into a saucepan and bring to the boil on a high heat. Stir until the sugar has melted. Turn the heat down and simmer until setting point has been reached and the jam is of a thick consistency.
Pour into sterilized jars and seal while hot. Turn the jars upside down until cool, which helps preserve the jam.
The Le Parfait storage jars are perfect for storing jam. Click here to bowse our selection.