Go Back

Apricot jam

Season: summer
Course jam
Cuisine French


  • ripe apricots 1 kg
  • sugar 700 g


  • Wash the apricots.
  • Dry them.
  • Cut them in half and remove the pit.
  • Put them in a bowl with the sugar.
  • Mix gently. Let marinate for 3 hours.
  • Drain the apricots. Recover the syrup and transfer it to a saucepan.
  • Cook the syrup: start at low heat, then increase the heat at the first boil and add the apricots.
  • Skim off the foam, stirring regularly. Continue cooking until 105 degrees for about 15 minutes.
  • To see if the jam is cooked, pour some on a plate and tilt it. The jam should almost set. It flows very slowly.
  • Sterilize jam jars. Dry them well.
  • Pour the still hot jam into the jars. Clean the edges of the jars before closing them for a good seal.
  • Then turn them over on a cloth to expel the air.
  • The jam can be kept in a cool place away from the sun.
  • You can also put the almonds from the pits in the jars to add flavor.