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Apricot Preserves

 
Subject: Apricot Preserves
From: Randy 
Date: 6/20/2019
To: phaedrus@hungrybrowser.com

On 6/20/2019, Randy wrote:

Hi Phaed!

I have a complex one for you! About 10 or 12 years ago, I’d found a recipe for apricot 
preserves that used a slightly different method than any other recipe I’ve ever seen. 
You macerate the fruit overnight, then drain the sugar syrup and cook that down first, 
adding the apricots for only a few minutes at the end. It made an amazing jam that 
still tasted of fresh apricots and wasn’t all cooked down and mushy.

I thought I’d saved that recipe, but can no longer find it. I’m willing to just experiment, 
as we’re in prime apricot season, but I would probably feel happier if I could find the 
exact times required. I’ve tried searching with no luck, using various terms. 
Perhaps you’ll have better luck than I did?

Thanks,
Randy in the South of France

On 20 Jun 2019, at 14:09, Phaedrus wrote:

Randy,

Do you recall where you found the recipe? It might help.

Phaed

Suddenly, in replying to you, I had a brief flash of memory! I was working in our local 
library, and a friend had asked me to help her find a recipe for preserves. The more 
I thought about it, the more I wondered if I hadn’t, in fact, actually found a French recipe 
and translated it for her! I started putting in various terms and darn if I didn’t find the 
recipe in French! So, here it is, for you instead of you finding it for me!

Confiture d’abricot
INGRÉDIENTS

2 kg very ripe, pitted apricots.
A small knob of butter
1,75 kg sugar

 Directions

The evening before cooking the preserves, put the apricots into a large bowl. Add the 
sugar and mix well. Leave the mixture to macerate overnight.
The following morning, drain the apricots, recovering all the juice. Pour the juice into 
a pan, bring to a boil and keep it there for 10 minutes.
Pour the apricots into the syrup and continue to cook for 10 minutes longer. When it 
becomes foamy, add the knob of butter in the center. That will push the foam to the 
sides of the pot so you can remove it. Reduce the temperature and continue cooking 
for another 5 minutes, stirring occasionally. It’s done when it coats the back of a spoon. 

So, there you have it. I’m going to try it today or tomorrow (just bought a bunch of ripe apricots!)

Thanks for your help in jogging my memory!

Randy