Apricot Jam
Makes about 2 cups
  • 3 cups (480 grams) chopped fresh apricots*
  • 1½ cups (300 grams) granulated sugar
  • 1 teaspoon (1 gram) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  1. In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently, until mixture thickens, to 45 minutes. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.
*Reserve apricot pits for Noyaux Pastry Cream (recipe in our July/August 2018 Issue). Pits can be frozen for up to 1 month.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/browned-butter-apricot-blondies/