Apricot, Rosemary & Chia Jam

Stone fruits are bountiful this early summer season and I cannot seem to keep up with the demand… Nectarines, plums, peaches and apricots are coming out of my ears and they all seem to want to mature at the same time!!!…. Having the possibility to eat fruits straight from the tree is so incredibly luxurious so only when I’m desperate, I choose to make jam. Apricot, Rosemary and Chia seed jam that is. You should have seen the crinkled up faces I got when I’d try to explain what I was creating to the Italians. “Oh… but is it savoury?” “No!”Just because it has rosemary in it doesn’t mean it’s meant to be put on your roast dinner. Although there’s an idea ;)

Perfectly matched with a decadent cheese platter or smeared on some freshly baked bread, this jam is utterly delish and little bit fancy.

What you’ll need

• 10 - 15 mature apricots

• 1-2 Tbsp raw sugar (dependent on taste)

• 1 Tbsp of fresh lemon juice

• 1 Tbsp of chia seeds

• One small jam jar

• 1 large spring of rosemary

Method

1. Sterilize your jar by placing it in a tall saucepan of water and let it simmer with a dash of apple cider vinegar in it.

2. Wash, half and pit your apricots then combine the fruit with the sugar and let soak for 10-30 minutes. Then, with your hands, mash the apricots to you desired consistency removing ¾ of the skins

3. Combine mashed apricots and sprig of rosemary in medium saucepan and bring to a boil. Let cook for 10 minutes, until the fruit thickens

4. When jam seems thick and spreadable, add the lemon juice and the chia seeds. Stir to combine. Remove pot from heat.

5. If wanting to preserve for later…. carefully ladle jam into jar while its still hot and wrap in a blanket and place in a plastic bucket to keep warm overnight. If the lid has an indent in the cap, it’s been correctly sealed. If not, use within a month or two.

#apricotjam #Italiancooking #rustic #nonnastyle #homemade