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The apricot is surely one of our favorite fruits in summer with its juicy texture and tangy taste. So what better way to enjoy it all year round than to turn it into jam. That’s a good thing, the two-starred chef and winner of season 2 of Top Chef, Stéphanie Le Quellec shares her recipe for apricot jam with us. It skillfully combines the intensity of this fruit with the subtle aroma of rosemary, creating a symphony of tastes that will amaze your taste buds.
See also: Apricot jam: discover Laurent Mariotte’s recipe with a little extra ingredient
Pectin is a natural substance present in the cell walls of fruits, mainly in the peels and seeds. It plays an essential role in the gelling and thickening of jams and jellies. When the fruits are heated in the presence of sugar, the pectin is released and forms a structure which allows the jam to take on its characteristic consistency. Some fruits like strawberries, raspberries, and peaches are low in it, so you can slip a few apple seeds into cheesecloth when baking for a more gelled jam.
- Start by halving the apricots and leaving the pits. Then add the sugar and leave to drain for 3 hours.
- In a jam basin, or a casserole dish if necessary, pour the apricots, sugar and the juice that has drained. Add the vanilla pod that you have scraped, the sprig of rosemary and the pectin.
- Cook over very low heat for at least 4 hours. Remove pits while mixture is hot. Once done, fill the jars that you have sterilized beforehand, filling them to the top.
- Close the jars tightly and turn them upside down. Make sure there is no space for air inside the pot. Enjoy your delicious rosemary apricot jam!
Tasting advice from Stéphanie Le Quellec: Enjoy this apricot jam with a good toasted sourdough bread and the mornings of the year will be sunny ️