Bergeron apricot with vanilla from Mes Confitures: The Jams and Jellies of Christine Ferber by Christine Ferber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight.

  • Bloominanglophile on September 15, 2013

    Apricot is my favorite jam. This recipe elevates it into the heavenly realm! I do find it rather sweet, and have taken to adding half a pound more apricots to the recipe. If you live at higher altitudes like me (6500ft.), you might also have trouble bringing your boiling temp up to 221F. I just watch the cooking jam carefully, and do the cold plate test where applicable. If I remember correctly (having purchased them in the past), a lot of her jams are a looser set. So no worries--do try this at home!

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