Apricot and Rosemary Jam

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash and halve the apricots, reserving the stones for their pectin. Combine the cut fruit with sugar and add the juice of half a lemon. Mix well and refrigerate, covered, for one full night to allow the fruit to macerate and release its juice.
   ▶ ≈2:11
2. 2
   After maceration, transfer the fruit and sugar to a pot and add fresh rosemary sprigs. Cook over gentle heat at a bare simmer, allowing the mixture to reduce for approximately one hour per kilogram of fruit. The goal is to evaporate all excess liquid and achieve a thick jam consistency.
   ▶ ≈3:18
3. 3
   Once the jam reaches the desired thickness, optionally add Espelette pepper for extra flavour. Sterilize a glass jar by heating it, then carefully pour the hot jam into the jar.
   ▶ ≈4:20
4. 4
   Place the lid on the jar gently—do not over-tighten, just snug it down until you feel resistance. Wait about one minute for the jam to cool slightly, then quickly flip the jar upside down to initiate the self-sealing auto-pasteurization process.
   ▶ ≈4:55
5. 5
   Keep the jar inverted while it cools completely. Once fully cooled, flip the jar right-side up and store. The jam can be spread on toast, stirred into yogurt, or used in various culinary applications.
   ▶ ≈5:42