apricot jam

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recipe: apricot jam (based on “Apricot Lekvar” in ‘Baking with Julia’)

My favourite kind of jam is apricot. Especially if it really tastes like apricot. Apricot jam slathered on French bread. Or with cream cheese on a bagel. Or with plenty of butter on pancakes or waffles. Or….

I got sucked into buying some really inferior apricot jam and was so disappointed. No wonder it was being sold for such a remarkably low price!! The jar is nice though. (We’re going to use the rest of this apricot travesty to make marinade for chicken – if it ever gets warm enough to barbecue!)

But as I was leafing through the copy of Baking With Julia that I recently got from the library, I found not one but TWO recipes for apricot preserves. Yesterday, I made a variation of “apricot Lekvar” that calls for dried apricots on page 449. I used dark brown demerara sugar instead of the light brown that Julia Child suggested and cognac instead of amaretto (because we didn’t have any amaretto) and I also left out the chopped blanched almonds. The result was very good but very very thick. So I added more water and brought it to a boil just for a second to mix it all together. And then added a pinch of salt.

Now THAT’S apricot jam! Just in time for pancakes tomorrow!

edit: Here is what I did to make the jam.

Apricot Jam
based on “Apricot Lekvar” in Baking with Julia by Julia Child

  • ½ c whole dried apricots
  • water to cover
  • 1 Tbsp demerara sugar (or any brown sugar, probably)
  • 1 generous tsp Cognac
  • more water to taste
  • pinch salt


  1. Rinse apricots. Put them whole into a small pot and cover with cold water.
  2. Simmer gently for about 15 minutes til they are soft and easy to prick through with a fork.
  3. Take off the heat. Drain off most of the water but keep it in reserve. Add salt, sugar and cognac. Pur&ecute;e.
  4. Put back into pot over low heat. Add more water as needed, stirring with wooden spoon til the jam is the consistency you like. Pour into a clean glass jar.

Store in the refrigerator.

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