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Apricot Jam with Shallots and Sage



2 pounds apricots

3/4 cup minced shallots

3/4 cup packed dark brown sugar

1/2 cup white balsamic or apple cider vinegar

1 teaspoon minced fresh sage

1teaspoon sea salt

¼1 tsp red chili flakes (I used 1 tsp, and definitely not too spicy)


Remove pits from apricots and cut them into quarters. Combine it in a medium saucepan with the shallots, sugar and vinegar. Place the pan on a burner over medium-high heat and cook, stirring regularly until the fruit is quite soft and the jam doesn’t look at all watery. This should take 15 – 25 minutes, depending on the water content of the fruit.  When the jam is looking thick and spreadable, stir in sage, salt and red chili. Remove from heat.

The jam can be served immediately and it will keep in the refrigerator for up to a week. For longer storage, funnel into clean hot jars and process in a boiling water bath for 15 minutes. Makes 3 cups.

This savoury jam is amazing, and pairs beautifully with meat dishes. It would also be delicious on a cheese board and makes a lovely hostess gift.  It doesn’t use any pectin to thicken, rather you continue cooking it until it’s the thickness you prefer, so make sure it’s the texture you like before removing from the heat as it won’t thicken much as it cools.  Feel free to substitute rosemary for the sage.


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#canning #condiments #thanksgiving #christmas #apricots #summer

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