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
©2012 P.B. Lecron