Apricot and Almond Jam

From issue #17. September, 2015
Photography by Damien Van Der Vlist.
Apricot and Almond Jam

This is a luscious, rich, jewel-like jam perfect for serving with toasted panettone and lashings of mascarpone.


500 grams dried apricots
2 teaspoons ground cinnamon
3 oranges, zest of 2 and juice of 3
¼ cup Amaretto or brandy
500 grams sugar juice of
2 lemons
70 grams slivered almonds, toasted


Roughly chop the apricots. Put them in a large bowl and combine with the cinnamon, orange zest and juice, Amaretto and sugar. Add enough water to cover the fruit. Cover with plastic wrap and leave in a cool place overnight.

Drain the contents of the bowl through a sieve into a large saucepan. Slowly bring the liquid to the boil, stirring to dissolve the sugar. Add the apricots and lemon juice and cook over a medium heat until the fruit is tender and the jam is at setting point. Stir frequently to prevent the jam catching and burning on the base of the saucepan. Stir in the almonds; pour into warm sterilized jars and seal. Makes about 3 cups

Any variation in the colour of the finished jam will be due to the type of apricots used. I used New Zealand apricots which are much darker than the imported Turkish apricots.