Bonne Maman Apricot Jam Recipe

With a smooth peel and magnificent orange shade, apricots are the kings of summer and a
delight to eat whenever the sun shines. Fresh or cooked, apricots can be enjoyed in pies,
stewed or as purée… and, of course, as jam!

A must-have at breakfast time and always a popular snack, apricot jam lets you enjoy the
sweetness of summer all year round.

Discover Bonne Maman’s step-by-step recipe for homemade apricot jam. Easy to make for all those with a sweet and fruity tooth.

Plus, it includes several tips for making the recipe your own: apricot jam lavender, rosemary or flavored with jasmine tea… it is up to you to choose which apricot jam you prefer to make!

Instructions:

Before you begin: To make sure your jam lasts, clean jars and caps thoroughly. Then, soak the jars and caps in a pan of boiling water for 5 to 15 minutes. Leave them to dry upside down on a clean cloth. You can also put them in the dishwasher!

Preparation:

1. Pick 850 g of beautiful, fully ripe apricots that are not too bruised. Try to favor locally grown fruit. You can also use fruit that has been left out longer, but you will have to reduce the sugar and your jam will be runnier.
2. Rinse apricots whole (to prevent them from becoming soggy), then remove stems and pits. Cut into 4 pieces. Tip: You can save your pits and use them to drain water from your plants (instead of clay balls, for example). To remove any remaining fruit flesh and prevent rotting, rinse the pits, then scald them with a teaspoon of salt and a dash of distilled vinegar. Note: Never use your pits for any other food preparation; they can be toxic if cracked.
3. Place the fruit in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. Prepare about 200 ml of water, which you will add as the water evaporates. Tip: you can use infused water (lavender, rosemary, etc.) to give your jam even more flavor! This also works well with a jasmine tea.
4. Allow half an hour for the fruit to melt. If you prefer a jam without chunks, you can blend your mixture.
5. Reduce the heat and gently add 920 g of gelling sugar, stirring regularly. Tip: To make a less sweet apricot jam, use 200 g less of sugar (but the jam won’t last as long!).
6. When the sugar is well mixed in, cook for about 15 minutes over high heat (gentle boiling), stirring regularly to prevent the jam from sticking to the bottom of the pan.
7. Cooking is complete once the fruit has become translucent and evenly spread throughout the mixture. Tip: To check that the jam will set, pour a drop onto a plate that has been chilled. If the drop slips off, the jam is undercooked. If it sets, it is ready!
8. When cooked, add two tablespoons of lemon juice (to help preserve and enhance the fruit’s flavor!) Then, bring to a boil just for a few seconds. Remove from the heat, you can scrape off the foam that rises to the top.
9. Immediately pour into the jars using a ladle, filling them to the brim. Seal with the appropriate caps and flip the jars upside down over a dish towel for self-pasteurization.
10. Let the jars cool down before labeling them. You can then store your jam in a cool, dry place for several months. After opening, store your apricot jam in the fridge and enjoy it for up to a month.

A delicious apricot jam to enjoy whenever you wish!

Once you’ve stored your beautiful apricot jam jars in your cupboard, they’ll be a perfect addition to your recipes, whatever the season. Want some homemade tarts for a snack? Jam-filled pancakes for brunch with friends? Or even a holiday vinaigrette for a sweet and savory gathering? Discover all Bonne Maman recipes and bring your cravings to life.