Apricot & rosemary jam recipe

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  • Yield: 1 jar
  • Preparation Time: 20 Minutes


  • 2 cups dried apricots
  • sprig of rosemary
  • 1⁄2 lemon
  • 1–11⁄2 tbsp agave syrup
How to Make It
  1. Place the apricots in a bowl and add enough water just to cover them. Put a plate on top of the bowl and soak overnight in the refrigerator. Before using the apricots, drain them over a bowl and reserve the liquid.
  2. Using a large knife, coarsely chop the apricots. Then, mash them with a fork until they have a jamlike consistency.
  3. Pick the rosemary leaves, and chop them finely. Juice the lemon. Stir the rosemary, lemon juice, and agave syrup into the mashed apricots. Spoon the jam into a jar with a screw-top lid and seal tightly. If you always use a clean spoon each time you take out a portion, the jam will keep in the fridge for 4–5 days.

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