This rosemary apricot jam is the first recipe out of a series that I’ll post over the coming weeks, to try to make-up for the break I took with the blog since May. I love to combine these 2 ingredients and even if usually I value simplicity when it comes to jams, the apricot and romarin association was too good to not try it this summer. I also worship vineyard peach jam but unfortunately I’ve not managed to find vineyard peaches in Berlin so far.
I have to admit that getting back to making recipes and shooting them is quite enjoyable and I got back to it much faster than I thought. In between I took some holidays, got away from social media, and made a pro website that I’ll probably share here in the coming weeks. I had to make priorities and like after every slack period, I was apprehending the time when I’d get back to it, fearing to lose my creativity, my eye or my motivation to do things that I’m passionate about – as for many creative persons, I guess.
I’m keeping it basic for this rosemary apricot recipe, but for more originality, feel free to eat it with some goat cheese for instance, slightly corsed preferably to perfectly balance the sweetness of the jam. Regarding sugar quantities, I deliberately decreased them to keep the fruit taste strong, without pushing too much on cooking times. As it’s less sweet, you won’t be able to keep the rosemary apricot jam as long as a regular jam.
More apricot recipe:
Chicory salad with gorgonzola cream and dried apricots
- 1kg apricots
- 500g jam sugar
- The juice of half a lemon
- 4-5 sprigs of fresh rosemary
- 1tsp vanilla paste
- 1. Pit and cut apricots, put them into a pan with jam sugar, lemon juice, rosemary sprigs and vanilla paste. Stir well, cover and infuse for a few hours or even overnight.
- 2. When infused, bring the mixture to a boil over low heat, then cook for about 8 to 10 minutes after the boil started. To check the cooking status of the jam, take a tiny bit of it and pour it on a plate. It should solidify quite quickly if it's ready.
- 3. Remove the rosemary sprigs from the jam -or keep the small leaves if you'd like to-, then pour the jam into sterilized jars. Close them at 80%, then turn them upside down for a few minutes so that the remaining air can go out. Close tightly and store.