Condiments
Homemade apricot jam
1 kg fully ripe apricots, 350 to 400 g sugar and the juice of half a lemon. Two hours of maceration, 20 to 30 minutes gentle cooking, about 4 jars.
Method
- Prepare: halve the apricots, remove the stones, mix with the sugar and lemon and leave to release their juice for 2 hours.
- Cook: 20–30 minutes over low heat, skimming. The apricots break down by themselves.
- Test and pot: a drop on a cold plate sets when it is ready; fill sterilised jars while hot.
Minnelea products for this recipe
The preserves used in this recipe.
Grandmothers' trick: crack 3 to 4 stones and cook the inner kernels with the jam - a fine almond note.