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Amandine apricot jam

Easy / Average
Prep time:
Cooking time:
3 stars / 1 votes


(8 people)

- 800 g apricots (weight without nuclei).
- 800 g of granulated sugar.
- 1/2 lemon.
- 15g flaked almonds.
- 5 cl Amaretto (Italian liqueur from apricot kernels).


Peel the apricots (the dive 10 seconds in boiling water to make it without problem) .
Once cores and skin removed, l. we must have the same weight as flesh apricot sugar .

Place in a large bowl flesh apricot, sugar and half lemon juice and mix. Let stand 6-12 hours (until the sugar and the flesh are well mixed) .

To cook over medium-high heat. Cook for 15 minutes from the boil, then turn off the heat and add the almonds and amaretto.

Mix for 2 minutes, then put in pots .

Notes: If you like your jam not too sweet, reduce the weight of sucre.On may also use some of apricot kernels instead peeled almonds.


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