Apricot and Almond Jam

A morning like any other. The smell of toast. The hum of the coffee maker. Then the bright color of apricot, enhanced by the delicate presence of slivered almonds. A slice of toast, and the day is off to a good start.

This jam pairs the slightly tart sweetness of apricot with the subtlety of almonds, which add a light crunch and a rich depth. The texture is generous, the fruit is well present, and the balance is natural.

Made with 65g of fruit per 100g, including 64% apricots, in our artisanal workshop in Le Bosc (Hérault), this recipe reflects exacting French craftsmanship. Cane sugar, fruit pectin, lemon juice concentrate: a simple composition, without preservatives or colorings.

Recipe ideas & uses:

• On warm crepes
• In a gourmet verrine
• As a glaze for an apricot almond tart
• In a Nantes almond cake
• On a brioche or French toast
• With fresh cheese

 320 g

• Ingredients
• Nutritional values
• Recipes

• Made with 65g of fruit per 100g. Apricots 64%, cane sugar, ALMONDS 1%, gelling agent: fruit pectin, lemon juice concentrate. Fruit: EU and non-EU origin
• Energy: 995kJ / 234kcal; Fat: 0.9g, of which fatty acids: <0.1g; Carbohydrates: 55g, of which sugars: 54g; Protein: 0.9g; Salt: 0.02g
• Click here to see the French toast with jam recipe