A lot of out-of-towners who visit France are always surprised to wake up in the morning and find themselves with a few pieces of baguette or a single croissant for breakfast. Our breakfasts can be groaning-board sized, featuring some—or in more extreme cases, all of the following: eggs, sausages, pancakes, bacon, oatmeal, cereal, toast, orange juice, and waffles.
Tartines are the popular breakfast in France, a word which comes from the verb tartiner—”to spread”. So along with the basket of bread offered, there’ll be lots of butter (which is one of the few times you’ll see most French people spreading that on their bread) and generally some sort of confiture in a pot alongside.
Instead of deciding between fluffy cheese-and-spinach stuffed omelettes with a side of smoked bacon strips, a New York bagel piled with cream cheese, lox, capers, and thinly-sliced red onions, char-broiled steak with three fried eggs and golden hash browns, a big stack of hot bluberry flapjacks flowing with maple syrup and dripping with melted butter, spicy huevos rancheros, or a mound of crisp-fried corned beef hash (hmmm…can someone remind me why I threw away that return ticket?) the choice in the morning here boils down to which flavor of jam to offer.
My unofficial survey has shown that the flavor of jam which gets most people excited here is homemade apricot jam. Thankfully, fresh apricots are plentiful and inexpensive in the summer, apricot jam is incredibly easy to make, and the tartness provides a fruity tang which is a rather pleasant thing to wake up to in the morning. My other unofficial survey has shown that the jams in France that folks prefer seem to be single-flavored, rather than mixed with all sorts of ingredients and spices, so I resist adding other fruits or berries to it.
About six 1 cup (250ml) jars
I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar.
Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.
- 2 pounds (1kg) fresh apricots
- 1/2 cup (125ml) water
- 6 cups (1kg) sugar
- 1 tablespoon freshly squeezed lemon juice
- optional: 1 tablespoon kirsch
1. Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill.
2. Place the apricots in a very large stockpot, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.
3. Put a small plate in the freezer.
4. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
5. When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a few minutes, then do the nudge test: If the jam mounds and wrinkles (as shown in the photo), it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.
(You can use a candy thermometer if you wish. The finished jam will be about 220ºF, 104ºC.)
6. Once done, stir in the lemon juice and kirsch, if using, and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.
Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.
Related Links, Posts, and Recipes
Pomegranite Jam (Café Fernando)
Apricot Riesling Jam (Simply Recipes)
Low-Sugar Raspberry Jam (Simply Recipes)
How do I Jam and Jelly? (National Center for Home Food Preservation)