Tuesday, July 3, 2012


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.

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.