It is just over 2 weeks until I teach my first preserve making course at the Artisan Food School at Welbeck. The summer months are a great time for us jam making enthuasiasts as all the wonderful soft summer fruits come into season. My original plan for the course was to include making a gooseberry and elderflower jam but the fantastic weather has meant that the gooseberries have come and gone quicker than usual this year and so instead I will be making apricot and amaretto jam.
The smell of slowly cooking apricots depicts summer for me and is one of my favourite flavours. Served with warmed croissants and coffee whilst reading the Sunday papers outside in the sunshine is the perfect way to start a lazy day.
Adding amaretto gives the jam added depth of almond flavour and also using the apricot kernels tied in muslin, during the cooking process will enhance your jam.
Homemade apricot jam is a storecupboard must have to add to trifles, light sponge cakes and tarts. It is also worth keeping a jar aside for the winter months when you make your Christmas cake as warmed apricot jam is brushed onto your cake before adding marzipan and icing.
If you would like to join me on Saturday 17 July for a day making jam, chutney and lemon curd visit the Artisan Food School website.
