Recipe: Apricot Bergeron Jam

Name: Confiture d'Abricot Bergeron
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Confiture d'Abricot Bergeron pour une dizaine de bocaux :; 2 kg d'abricots Bergeron bien murs; 1,4 kg de sucre blanc cristallisé; 400 g d'eau minérale; 1 citron non traité congelé puis décongelé taillé en 2; 2 gousses de vanille ouvertes en 2 et grattées; 12 cl de Mandarine Napoléon (facultatif)

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (11 reviews) Desserts

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

Apricot Bergeron Jam for about ten jars:
2 kg of ripe Bergeron apricots
1.4 kg of white crystallized sugar
400 g of mineral water
1 untreated lemon frozen then thawed and cut in half
2 vanilla pods opened in half and scraped
12 cl of Mandarine Napoléon (optional)

Step-by-step directions

1 First wash your apricots, remove the pits and keep them in halves.

2 In a large saucepan, pour the sugar and water, the half lemons, the pods and vanilla seeds and cook until 121°(soft ball)*.

3 Then add your apricots, cook for 20 minutes, if you add the Mandarine Napoléon do it 5 minutes before the end of cooking.

4 Be sure to skim well, then at the end of cooking remove vanilla sticks and lemon.
Then fill your jars to the brim, close them and turn them over while waiting about 15 minutes, then place them in a basin full of cold water and ice cubes, then after 10 minutes wipe them and place them in a dry place away from light.
With my thanks to my late friend Francis Miot triple world champion who initiated me to this revolutionary technique.
*Cooking sugar to soft ball - 121° is said when a drop of syrup falling into cold water forms a ball.

Abricots Francis miot Confiture