Apricot Jam

Apricot jam with bread and butter

This week, I have been posting about the classic French breakfast.

ON weekdays, the French rarely splurge on croissant or pain au chocolat, but opt for a reasonable serving of bread, butter and jam with coffee of course.

The inspiration for this week’s posting of the classic French breakfast came from a gorgeous display of fresh, ripe apricots.  I simply could not resist.  When I got home with my haul, I realized that I was only shopping for two and there was no way we could eat all of the fruit I brought home!

With a gleam in my eye, I got right to work on making simple, Quick Apricot Jam.

Apricots with an X cut on the bottom of the fruit

Start by washing and preparing the fruit.  Cut off any bruising and make an X with a sharp knife on the bottom of each apricot.

blanch apricots for 2 minutes

The skin will slip right off the ripe fruit, after it has been blanched in boiling water for 2 minutes.

Apricots in an ice-bath

Prepare an ice bath; a bowl filled with cold water and ice.  Lift the fruit out of the boiling water with a strainer or a slotted spoon and into the ice-bath until the fruit is cool to the touch.

peel the skin right off

Next simply pull the skin from the fruit, starting on the X you made on the bottom of each apricot.

chop the apricots finely

Chop the apricots finely.

add sugar to the apricots

Add the apricots and the sugar to a heavy bottomed sauce pan.

apricots and sugar cooking in a pan

Cook stirring often, scraping the edges of the pan with a rubber spatula, until mixture is very thick, 12-15 minutes.  Remove from heat and add vanilla and salt.

Apricot jam with bread and butter

Quick Apricot Jam

1-pound fresh apricots

1 cup sugar

Pinch salt

1 teaspoon vanilla

Wash fruit and cut off any bruises.  Using a sharp knife, cut and x in the skin of the apricots on the bottom of the fruit.  Place apricots into a pot of boiling water for 2 minutes.  Remove the fruit and submerge in an ice-bath.  When fruit is cool, remove the skin and chop apricots finely.  Put apricots into a medium heavy bottomed saucepan set to medium heat.  Add 1 cup of sugar and stir well.  Continue to cook stirring often and scraping edges of the pan down.  Fruit will get very thick and bubbly after about 12-15 minutes.  Remove from heat and add salt and vanilla and stir well.  Pour jam into a clean jar and keep for up to 2 weeks in the refrigerator.


Let me know how YOUR classic French breakfast turned out!  I would love to hear from you!





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