Apricot and walnut jam

Bysaffronandhoney

Growing up, my mom always told me about this walnut and apricot jam that was a staple in a friend’s household.

I had some slightly over-ripened apricots, and I always have nuts around, so I thought today would be a good time to try this out.

This is not an overly sweet jam, but you can adjust the sugar proportions depending on the sweetness of your particular fruit. I usually tend to do half the volume of sugar to the volume of fruit.

You’ll need:

  • 5-6 fresh apricots
  • 1/2 cup water
  • 1/2 cup raw sugar
  • 1/3 cup chopped walnuts
  • 1 T lemon juice
  • a splash of St Germain (optional, but oh so delicious)

1. Quarter the apricots, remove the stone/pit, which you can crack to remove the kernel for extra flavor, if you want (use it to infuse the jam and then remove).

2. In a large saucepan, combine apricots and water. Cover and cook, stirring, until fruit is just tender.

3. Add sugar, St Germain, if using, walnuts, and lemon juice. Cook, uncovered, stirring and skimming off any foamy bits.  The jam will thicken and reduce.

4. Pour into your jam jar(s), cover tightly, and let cool completely before refrigerating.

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15 Comments

  6. This sounds just like my Gran’s recipe for apricot jam, sans the extra flavors.. I love that jam so I know I’d love this one!! Those walnuts in the jam would be unbelievable on a smeared piece of toasted bread…xo Smidge

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  7. Beautiful, I love how your preserve has captured the beautiful vibrant colour of the apricots. I imagine finding walnuts hidden in amongst is like a little surprise when you’re enjoying the jam too 🙂

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