Desserts
Apricot jam, the classic recipe
1 kg ripe apricots, two hours to draw out juice, 20–30 minutes simmering. Apricots break down by themselves into a silky mass.
Method
- Halve the apricots, remove the stones, mix them with the sugar and lemon, and leave them to macerate for 2 hours.
- Simmer gently for 20–30 minutes, skimming. The apricots break down by themselves into a silky mass.
- Do the saucer test and pot hot into sterilised jars.
Minnelea products for this recipe
The preserves used in this recipe.
Four uses beyond breakfast bread: as filling and apricot glaze for chocolate cake (the most classic of all), brushed thinly over brioche and croissants, with aged pecorino and mountain cheese, and a spoonful to deglaze poultry or pork tenderloin. If it has turned out too runny, it usually means: cooked too briefly or too little acid.