Apricots – Abricots

Filed Under Live 

                                              It’s the time of the year when the fruit trees groan with fruit and the locals preserve nature’s gifts for the long winter months ahead.

We were informed via the hedge which divides our property: on Lundi (Monday), we ‘attack the jam’.

It was with a degree of excitement that Lovonne went next door to the Godmother of Menerbes, Genevieve, to learn the art of jam-making.

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We’re ready to go.

Take 2kg of apricots and 2kg of sugar. Hand mix well together until the sugar starts to dissolve into the fruit. Stand for 24 hours.IMG 5043

Then bring to boil and boil for 13 minutes – stirring every now and then.(the French are exact – not 12 or 14). Double-checking by dropping a few drops on to a plate which has been kept in the fridge to test the consistentcy.

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Take sterilised jam jars and begin to spoon your jam into the jar..

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Place on counter – upside down – till cool..

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And if you’ve never tasted the apricot jam (abricot confiture) on a newly-baked baguette, then you’ve never lived. Of course, Genevieve has many years of practice in the fine art but I can say with certainty, that our batch was tres bon!

Oh, and Lovonne learnt this all in the French vernacular – with some translation help from Jean-Pierre.


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