Marie's Recipe: Apricot and rosemary jam
Preparing the conserves: Ms Davies sterilising the jars; Médiathèque de l'Architecture et du PatrimoinePhoto (C) Ministère de la Culture - Médiathèque du Patrimoine, Dist. RMN-Grand Palais / image RMN-GP
Marie is back with a jam recipe featuring rosemary from the south! All illustrated by Agency images.
1kg of ripe apricots
Juice of 1 lemon
1 branch of rosemary
Rinse, halve and remove the stones from the apricots.
Place them in a terrine with the sugar, the lemon juice and the rosemary.
Cover and allow to macerate for 12h (overnight) in the refrigerator.
Pour the macerated contents into a preserving pan.
Bring to the boil over a low heat, then remove the rosemary branch and allow the mixture to cook for around 20 mins stirring frequently.
Skim away the froth. Pour into jars!