Here in France, the staple household breakfast is a couple ‘tartines.’ Basically, bread/toast with butter and jam. And although this is not usually my breakfast of choice, somehow – the French just do it right. Bakery fresh bread, a nice warm bowl of coffee, delicious jams and spreads. Even the here butter taste better.
A few weeks ago – I was invited to join a couple new friends on a 2 day hike
through the French and Swiss Alps. Keen to meet new people and experience new thing – I accepted, even though I wasn’t sure I would be able to keep up. It was so beautiful. Stunning. Gorgeous. Majestic. Whatever you want to call it, the views were spectacular. On the second day we even got a panoramic view of the snow covered peak of the Mont-Blanc.
We stayed the night in a swiss refuge, where the next morning they served breakfast to 30 + people. I was expecting something bland and easy to produce – white sandwich bread with butter. But oh was I happy to be wrong. Freshly baked whole grain loaves with homemade apricot jam served up with coffee and tea. It was indeed simple. But so perfect and so, so delicious. I think I ate 6 slices. They were small, I swear, and I definitely needed the energy!
A few weeks later now and my blisters have healed – but I am still dreaming about the apricot jam from the refuge. It was so bright and fresh, I could have eaten up with a spoon. So – after a couple trial and errors in the kitchen, I have come up with something that comes pretty close. Well, close enough without having to hike the 25km to get the real deal yourself. Ya – this one will do.
Quick Honeyed Apricot Jam
I call this quick jam because it comes together in no time and there is no special preserving required, but I guess its more of a fruit compote. It makes one portion that keeps nicely in a mason jar. I’m sure this would also be delicious with many other fruits; cherries, peaches, plums – whatever is in season – pick your favorite!
- 1 1/2 pound fresh apricots (about 15 apricots)
- 2 tablespoons honey
- 1 tablespoon cane sugar
- Juice + zest of a medium orange
What to do
- Peel, pit and slice the apricots
- Place all ingredients in a saucepan over medium heat
- Stirring constantly, bring to a boil
- Let boil for a few minutes, stirring constantly, until the mixture starts to thicken and then reduce the heat
- Continue stirring so no bits get stuck the to bottom, until the jam has come together in a thick consistency
- Remove from heat and let cool
- Blend with a hand held immersion blender, leaving some fruit still intact (not so much to make it a puree). This step is totally up to you – if you likes the looks of the jam without doing this, please keep it this way. Its just my personal preferences to blend it up for a second or two.
- Spread on toast immediately or just eat with a spoon
- Store in the fridge in a sealed container for up to two weeks