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Confiture d’Abricots sec
Dried-Apricot Jam
Preparation info
- Makes
2–2.5 kg
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Most of the fresh apricots grown in France come from Provence and Languedoc. In addition, Languedoc has a large apricot canning and drying industry. When choosing dried apricots, look for fruit with a deep colour.
Ingredients
| dried apricots |
Method
Soak the apricots overnight and drain. Put the apricots and the water in a large heavy pot. Bring to a boil and simmer, partly covered, for 1 hour or until very soft. Add the sugar and lemon juice and stir gently over low heat until the sugar melts. It is important that the sugar is melted before the mixture boils. Add the almonds and boil rapidly, stirring often, until the jell point is reache