Its apricot time again - make yourself a delicious treat from the easiest recipe in the world courtesy of Perpetua.
When I saw the delicious apricots in France I regretted travelling with such a tiny cabin-class flight case. However, it was extremely liberating to carry just the basics, not even a coat or jumper, and walk straight out of the airport.
Luckily, on my return home I discovered some lovely cheap apricots locally £2.75p per kilo same price as France, and looking just as good with a nice rosy blush to them.
All you need:-
one kilo apricots,
750 grams sugar
wash and split apricots
cover with all the sugar &
leave to macerate for 18 hours
so simple
18 hours later and the sugar has disappeared
replaced by lots of lovely juice and now they are
ready to cook
Bring to the boil gently and
simmer for 20 - 25 mins
Put into warm sterilised jars, screw on lids
then seal the French way by turning
jars upside down until they
cool & hey presto what could be
quicker?
except to say it tastes simply divine
so simple
replaced by lots of lovely juice and now they are
ready to cook
Bring to the boil gently and
simmer for 20 - 25 mins
Put into warm sterilised jars, screw on lids
then seal the French way by turning
jars upside down until they
cool & hey presto what could be
quicker?
except to say it tastes simply divine
Mmmmmmmmmmmm!!!! Looks and sounds truly delicious!! xx
ReplyDeleteIt is so easy and delicious Amy - give it a try.
DeleteMouthwatering - and absolutely beautiful to see!
ReplyDeleteI was tempted to eat them raw they looked so lovely, but refrained.
DeleteWow, I would like to try it! Honestly I have known much about apricot only because of the apricot facial scrub. This post made me realize that of course, there are a lot more things you can do with apricot... and this one surely is a must-try!
ReplyDeleteThanks for your visit Lea - yes, put them in your mouth rather than on your face would be my choice.
DeleteOh yes!
Delete♡
DeleteLovely! If I had access to apricots I would surely make this. Don't quite know why apricots are so very expensive here while most other fruits are reasonably priced. When I see them I just buy a few and enjoy them fresh. Commercial brands of jam are quite good, but not like your homemade I'm sure!
ReplyDeleteYou could do exactly the same recipe with those luscious peaches that you showed recently Sanda - it would be delicious.
DeleteThey look lovely apricots. Something for us to look forward to in the summer, Rosemary.
ReplyDeleteRegards,
Margaret
When they come into season with you Margaret do try this simple way of making conserve - H thinks he is in heaven.
DeleteYummy :-) Has me salivating for crumpets with apricot conserve....
ReplyDelete......and crusty bread and scones and pancakes.......
DeleteLooks wonderful! Glad it worked for you again, Rosemary. We're still eating the last of last year's batch, but I'll make more before we come home.
ReplyDeleteIt is even better this year Perpetua - much thicker and rally yummy - thank you♡
DeleteThose apricots look wonderful both raw and cooked. I think apricots are probably even nicer cooked than they are raw, cooking seems to bring out a slight acidity to them.
ReplyDeleteHello Jenny - this French way of making the conserve means nothing apart from sugar is added so the flavour is really intense and delicious.
DeleteYummi, yummi - and the house smells so lovely when one cooks jam! My sister, married to a Frenchman, adds 10 aprikot kernels (from the split kernel, those cooked 1 minute in boiling water, then skin removed after that, and hacked - put to 1kg fruit). But: then it is not thus easy any more - I prefer your method.
ReplyDeleteDear Britta - The recipe suggests that you can do that, but lets face it, life is just too short to spend time cracking open shells, and this tastes divine as it is.
DeleteYum. Presumably you can try this method with any soft fruit when available - greengages? How long does it keep?
ReplyDeleteGreengage would be absolutely perfect and very delicious I love greengages. It should keep a long time as long as the bottles are tightly sealed.
DeleteIf I can come in here, I'm opening jars made a year ago and they are all perfect. If they are properly sterilised and sealed the French way, the jam keeps very well.
Delete♡
DeleteThat looks delicious Rosemary! Thank you for the recipe!
ReplyDeleteMadelief x
I am sure it would go down well Madelief at one of your garden parties.
DeleteI saw some apricots last week while we were away and I instantly remembered this wonderful recipe that you showed us last year. I hope I can find some this week now I am home! Sarah x
ReplyDeleteBe warned Sarah it is very moorish - I found my apricots in the local fruit & vegetable shop which were actually cheaper than any Supermarket of whom the cheapest were Morrisons.
DeleteHello Rosemary
ReplyDeleteI have learned how simple it is to preserve this fruit. It is freeing to travel lightly and not to wait for checked luggage. Wishing you a great week
Helen x
It is so delicious Helen on crusty bread, scones or even in plain yogurt. It was wonderful travelling lightly - the weather was perfect and you do not need as many changes as you imagine you do, not so much washing when you arrive back home either.
DeleteCouldn't be easier could it , no excuse absolutely not to try this ...if you can find the abricots. And you can here in italy ! Thanks for this lovely recipe.
ReplyDeleteGood luck Jane - let me know how it turns out.
DeleteThank you for the tasty recipe, Rosemary. Sounds delicious!
ReplyDeleteHope you make and enjoy Satu.
DeleteI think I've got myself a yummy little project for the weekend, thank you Rosemary!
ReplyDeleteBe warned it is vey moorish.
DeleteI do love apricot jam and often wonder why they eat so much of it in Europe - nothing nicer than fresh rolls, with apricot jam and a cafetiere of coffee.
ReplyDeleteIt is the easiest thing in the world to make and so delicious.
Delete