We’re jamming

I just love it when the fresh apricots arrive. My friend Dominique organises a van to bring boxes of freshly picked fruit up from the south of France, and they are always so fresh and juicy.

First we cut them in half, and made up a few bags to freeze, so that I have some to use in tarts and crumbles throughout the winter.

But I also like to make some apricot jam.

I prefer to keep the apricots in halves. I know many recipes will have you blitz them, but I like to see the fruit in the finished jam.

I didn’t cook the jam for as long this time, so it will be a bit softer on the set. Can’t wait to try it on some gorgeous French baguette and cold salty butter. Delicious.