Apricot jam

8AEF382E-F707-44C0-B78C-0D59A17F29BEJam may not sound very healthy but what is more satisfying than making preserves from fresh produce? Here in the Valais apricots are the summer’s main fruit crop and I can’t resist their gorgeous  orange colour. I made this on a rainy stormy day in the mountains and gave the warm jars to my friends that night.

It’s everybody’s davourite especially with a sinful croissant!

makes 3 large jars

1.5 kg fresh apricots
800 g granulated or preserving sugar
1 vanilla pod slit and cut into 3, one for each jar
Juice of 1 lemon

Method

Halve and stone the apricots.

Steep the fruit with the sugar, vanilla pods and lemon juice in a large pan for several hours until the sugar is completely dissolved and you have a liquid mess.

If you can be bothered, crack a handful of the stones with a hammer to remove the kernels and blanche them in boiling water. Rinse in cold water and remove skins. Halve them and add to the mixture.  I did this the first year but the taste is bitter so I didn’t this time;  it’s a bit of a fiddle too

Then put the fruit on to a low heat, and boil gently until the fruit becomes jammy. At least 20 minutes

Let it stand for another 20 minutes before ladling into sterilised jars. Label and give to your chums! They will be very impressed. 95232899-7DAD-488B-AA57-36EFEC640D89

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