As you may know, I have a longtime obsession with jams and jellies and am always looking for new, interesting, spreadable combinations. A resource that I always go to (and one of the most interesting cookbooks I own) is Mes Confitures, by Christine Ferber. Throughout the book, Ms. Ferber not only shares her secrets to making foolproof artisanal jams and jellies, but the combinations are completely irresistible.
This Apricot and Honey Jam is guaranteed to be a hit with your friends and family – honey is the perfect compliment to the apricots and adds a unique depth of flavor to this jam. Apricot and Honey Jam tastes great smeared on a slice of artisan bread.
Makes 3 pints
- 3 pint sized jars with lids, sterilized
- 2 1/2 pounds apricots
- 3 cups granulated sugar
- 7 oz. honey
- 7 oz. water
- juice of 1 large lemon
Rinse the apricots in cold water. Cut them in half to pit them. Mix the apricots, sugar, water, honey and lemon juice in a ceramic bowl. Cover with a sheet of parchment paper – refrigerate and macerate for an hour.
Pour the contents of the bowl into a pan and bring to a simmer (a copper pan is preferable, as it ensure even distribution of heat). Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.
The next day, pour this mixture into a sieve. Bring the accumulated syrup to a boil – skim and continue cooking on high heat. The syrup will be sufficiently concentrated at 221°F on a candy thermometer. Add the apricot halves. Boil for 5 minutes, stirring gently and skimming carefully. If you don’t have a candy thermometer – add a few drops of the jam to a cold plate to check the consistency.
Put the jam into jars immediately – wipe off any drips from the rim of the jar and turn them upside down. Store in a cool, dry place, out of the light.