a taste of France

Apricot Jam recipe



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Ingredients


Confiture d Abricote

Apricot jam recipe

to make 3kg // 6 to 7lbs

2.5kg / 5lbs apricots halved and stoned

save the stones

1.5kg / 3 lb of sugar



Weigh the stoned apricots, and weigh out three quarters of their weight in sugar.

Layer the apricots and the sugar in a bowl. Finishing with a layer of sugar cover and leave over night.

The next day crack some of the stones with a nutcracker and remove the kernels.

Bring about ½ litre / 16 fl ozs of water to the boil add the kernels boil for 5 mins.

Remove from the heat after a few mins drain the kernels and remove their brown skins.

Pour the sugar and apricot mixture into a preserving pan.

Cook over a low heat and bring to the boil. Adjust the heat to maintain a steady simmer. Stirring from time to time cook until the apricots are translucent.

When setting point is reached remove pan from the heat.

Skim and gently stir in the drained apricot kernels.

Let the jam cool and pour into pots.


Apricot Jam


apricot jam picture

if you like the apricot jam try the Blackberry jam recipe

chestnut jam

Redcurrant jelly recipe

Red pear jelly recipe

Rhubarb jam recipe




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