Ripening in early June, the apricot is a tangy and sweet summery fruit. Cooked following our grandma’s recipe from well-ripened apricots, this jam will surprise you with its subtle and perfumed taste with a hint of sharpness.
The most obvious place for apricot jam is with toast for a tasty breakfast, but it is also the perfect complement for white cheese, yogurts and brioche, or can be used in desserts and pastries. Versatile and delicious, enjoy it in many different ways with your coffee or tea or as a snack for the whole family.
Fresh apricot, sugar, citric acid.