Apricot Jam

Confiture d’Abricots aux Noyaux

Preparation info
  • 10

    baby food jars
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Savoie apricots are not plentiful and most of the time this jam is made with the Bergeron apricots of Provence at the end of their season, when they are plentiful, super-ripe, and inexpensive. Be careful of the number of almonds of apricots added to the jam; more is not better. You will need a hammer to break the pits and extract the almonds. Try also shortbread made with a few finely chopped apricot almonds added to the dough. But again, only a few.