3 August 2007

Confiture abricot-romarin

{CONFITURE D’ABRICOT ET ROMARIN} I was recently on holiday in Provence when the apricot season was in full bloom. To some this is a dream come true, to my father, whose keen desire to keep up with the overly abundant apricot tree in the garden (which was apparently getting the better of him), it was a loosing battle.

By the time I arrived he couldn’t look, let alone eat another one. Help was on the way 🙂 Perfectly juicy and ripe, just waiting to be plucked and in close proximity to the rosemary bushes…. I couldn’t wait to make jam and thought how nicely the two would go together.


  • I use the juice of a lemon = natural pectin, as the thickening agent for jam
  • Certain fruits / berries such as blackberries naturally contain a high % of pectin, requiring less cooking time when making jam & little or no lemon juice


  • Buy 5kg of whole local ripe apricots
  • 2.72kg of white sugar  (the key is 0,8kg of sugar for 1kg of chopped fruit)
  • 1 lemon
  • 5 sprigs of fresh rosemary
  • 12 large jam jars (445ml each)

Rosemary sack : Place the 5 whole rosemary sprigs in a clean nylon stocking and knot the end (no I am not mad this works, you can also use cheese-cloth if you prefer)  

Jam jar preparation :

  1. Preheat your oven to 100°C.
  2. To sterilise the jam jars (bocals), wash them in hot soapy water, rinse and place on a tray in the oven while you make the jam.

Jam making :

  • Squeeze the juice of one lemon and set aside.
  • Next wash the apricots and cut them into quarters (or halves if you prefer larger pieces of fruit in your jam!) You should end up with approximately 3,4kg of chopped fruit.
  • In a very large saucepan (preferably one for making soup) add the chopped apricots and cover with sugar. I often do this step the night before, the fruit will keep if well covered with the sugar.
  • On the stove bring the apricots & sugar  to a rolling boil, now add the rosemary sack, and cook for 15 minutes. Then add the lemon juice and cook for at least another 5 minutes until the “GOUTTE TEST” works.
  • Remove the jam jars from the oven and with a ladle fill each jam jar until approx. 1cm from the surface. Cover with plastic or screw tops. Leave to set for 3 days.

“GOUTTE TEST”: a goutte is a drop, and as I do not use pectin / certo to thicken the jam (the lemon juice helps with this), you need to cook it until, after dipping the wooden spoon in the boiling jam and then holding the spoon horizontally over the saucepan, the LAST  goutte / drop does not fall off the spoon but holds. You then know your jam will set.

NOTE  : jam is often made using the ratio of 1kg chopped fruit to 1kg of sugar. I find this produces a jam that is too sweet and as such have reduced the sugar to 0,8kg.

7 Responses to “APRICOT & ROSEMARY JAM”

  1. Marjorie Says:

    I have tasted the Apricot/Rosemary Jam and it is absolutely delicious!
    It is amazing that a sweet fruit could have a savoury herb mixed in and come together so well. The taste of apricots remains in tact and there is just a hint of rosemary which delights the taste buds! Why have plain apricot jam when you can do some experimenting and have this result!

  2. Erika (SWEET PEA) Says:

    So pleased you like the jam so much. It is disappearing each morning at my house as we speak 🙂 Think I will create a JAM JAR section for the blog, as Olivier is such a fan and there are so many interesting combination to try!

  3. Kristan Says:

    Hi E,

    This one is next on my list. We have been wrestling with store bought jams, and they don’t seem to compare to a homemade compote………certainly you jest!

  4. Erika (SWEET PEA) Says:

    Hi K,
    thanks for note, look forward to hearing what you think about the jam – and yes better to boycott the store bought varieties. I will soon be posting a recipe for ‘confiture de pêche à la poivre rose’ – my favourite to date (+ my own invention which is always nice).

    • Anonymous Says:

      I found this recipe and got so excited. Fresh apricots at my local fruit stand and Rosemary several feet high taking over the garden. Cooking it now. Smells amazing. Can’t wait to try it. Thanks.

  5. I found your website on Yahoo and i like your content.

  6. Anonymous Says:

    My husband and I love to make jam and are always looking for “something just a little different”. We have a very prolific apricot tree and have a hard time keeping up with it. I thought that rosemary would, be a wonderful accent – looked on the web and found your recipe.

    We always make low sugar pectin jam, but this sounds amazing, just using lemon juice! We’re going to make it as soon as I get off the computer -wish me luck. I’ll let you know how it turns out, I’m sure it will be fabulousooo!

    Lynne in Moab Utah

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