Tuesday, July 3, 2012

SUMMER JAM TIME

Apricots are now ripe  in the south of France, so jam making is on the agenda today for smartphone photo contributor Sylvia who just picked these. 

Here's a favorite and economical French grandmother's tip to give apricot jam a delicious, bittersweet almond nuance: don't throw out the apricot stones. Instead crack open a few of them and put the interior almond-shaped kernels in boiling water for 5 minutes. Peel, then add to the jam mixture during the final 10 to 15 minutes of its cooking time.

Vocabulary
une astuce:  a tip; a trick
un abricot:  an apricot
un abricotier: an apricot tree
un noyau d'abricot: an apricot stone
une amande: an almond; a kernel
douce-amère:  bittersweet



©2012 P.B. Lecron

1 comment:

  1. Wow wow ! What a nice shot ! LOL !
    Made 5 jars of jam but also experience a Chutney... and it's very good too.

    ReplyDelete