Apricot-Chamomile Jam
Naomi McColloch
“This fragrant jam is one of my favorite summertime treats. Apricots and chamomile complement each other in such a delightful way," writes Cassie Winslow in Floral Provisions: 45+ Sweet and Savory Recipes. "I love slathering some atop a layer of ricotta on sourdough toast and sprinkling it with chopped pistachios; it’s the perfect summer snack. You can also dollop some on your favorite vanilla ice cream for a refreshing dessert on a sizzling day.”
Find this recipe and others from the Floral Provisions cookbook in Sunset's story from the 2022 Garden Issue, "Add Some Color to Your Brunch with Edible Flowers."
How to Make It
1
In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times.
2
In a medium saucepan over medium heat, add the chamomile, apricots, 1⁄2 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined.
3
Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften.
4
Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat.
5
Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour.
6
Seal and store in the refrigerator for up to 3 weeks.
Ingredients
1 ½ tbsp dried chamomile
2 ¼ cups ripe apricots, pitted and thinly sliced
⅓ cup granulated sugar
2 tbsp freshly squeezed lemon juice
Directions
1
In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times.
2
In a medium saucepan over medium heat, add the chamomile, apricots, 1⁄2 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined.
3
Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften.
4
Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat.
5
Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour.
6
Seal and store in the refrigerator for up to 3 weeks.
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