Apricot and Elderflower Jam

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Preparation info
  • Makes about

    3-3.5 kg

    • Difficulty

      Easy

Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Although the excellent combination of gooseberries and elderflowers in jam is fairly well known, fresh apricots are just as successful; in fact I think more so. The large, deep-orange, rose-tinged apricots available nowadays have more juice and flavour than the small, hard, pale ones that for years were the only kind available in this country.

Almost too good for toast, this jam makes a lovely topping for tarts and creamy puddings and is wonderful spooned into Greek-style yoghurt.</