| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 0.2g | 0.0g | 38g |
| sugars | fibre | protein | salt |
| 37g | 1g | 1g | 0.01g |
There’s something inherently delightful about the simplicity and elegance of making homemade jams. One reason I love this Apricot and Woodruff Jam recipe is the way it transforms humble, natural ingredients into a sublime spread that captures the essence of summer in a jar. Growing up in Montana, my personal culinary journey has always woven through the flavors of the land: the quintessence of fresh-picked fruits and the intriguing herbal notes of native plants. This recipe, brimming with succulent apricots and aromatic sweet woodruff, is a nostalgic nod to those roots while embracing the thrill of new tastes.
The Magic of Sweet Woodruff
Sweet woodruff, also known as Galium odoratum, is a fragrant herb often celebrated for its unique aroma and subtle flavor, reminiscent of vanilla and fresh-cut hay. It has a storied history in European cuisine, particularly in German dishes like May wine (Maibowle) and various desserts. In this recipe, sweet woodruff adds a delightful dimension to the jam, elevating the sweet-tart vibrance of apricots with its gentle, floral notes. Not only does it enchant the taste buds, but woodruff also boasts a variety of health benefits, including anti-inflammatory properties and digestive aids, making this jam as nourishing as it is delicious.
An Ode to Seasonal Freshness
The beauty of using ripe apricots can’t be overstated. These golden orbs are packed with vitamins, fiber, and antioxidants, offering a sweet and slightly tangy burst of flavor. When paired with the earthy sophistication of sweet woodruff, the result is a jam that not only excites but also comforts. It’s a versatile spread that brings depth to your morning toast, sophistication to cheese platters, and a touch of elegance to desserts like Tarte Tatin or even a simple vanilla ice cream.
For me, the act of making Apricot and Woodruff Jam is as therapeutic as it is rewarding. The scent that wafts through the kitchen while preparing it is intoxicating, a lovely dance of apricot sweetness and herbaceous charm. This recipe serves as a perfect complement to venison dishes, much like a fine wine pairs with an exquisitely cooked steak. Think venison medallions with a dollop of this jam on the side – it’s a culinary match made in heaven.
If you’re someone who cherishes the seasonal abundance and the joy of preserving, this jam will quickly become one of your favorites. So grab some fresh apricots and dried sweet woodruff, and let your kitchen be filled with the enchanting aromas and flavors of this superbly unique combination. Enjoy the essence of summer all year round, right from the comfort of your home.
What You’ll Need
- 2 cups ripe apricots, pitted and chopped
- 3 tablespoons dried sweet woodruff leaves
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup water
Method
Step One
Begin by preparing the apricots. Wash them thoroughly under running water, then pit and chop them into small pieces.
Step Two
In a large mixing bowl, combine the chopped apricots, granulated sugar, and fresh lemon juice. Mix well until the sugar is mostly dissolved.
Step Three
Add the dried sweet woodruff leaves to the bowl. Stir the mixture to ensure the woodruff is evenly distributed.
Step Four
Transfer the mixture to a large saucepan and add the water. Heat the mixture over medium-high heat, stirring occasionally.
Step Five
Once the mixture begins to boil, reduce the heat to low and let it simmer. Cook for about 30-40 minutes, or until the mixture thickens to the consistency of jam. Stir frequently to prevent sticking.
Step Six
Remove from heat and let the jam cool slightly. Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids while the jam is still hot.
Step Seven
Allow the jars to cool completely at room temperature. Store in a cool, dark place, or in the refrigerator. The jam can be enjoyed immediately or preserved for later use.
