Apricot Jam 100% Fruit Organic

How much apricot does it contain?

Sixty per cent of the jar, the rest being concentrated grape juice and a gelling agent, fruit pectin. The Kazidomi jam takes no added cane sugar: the grape brings the sweetness, the pectin the consistency. The 310 g jar is made in France from organically grown fruit.

Apricot or strawberry — which should I choose?

The Kazidomi apricot gives a yellow-orange jam, sweet and tart at once, with pieces still noticeable under the spoon. The strawberry is milder, more scented and smoother once cooked. Apricot stands up better to oven heat, which makes it the more useful of the two in a tart or as a filling.

Why is the texture less firm than a conventional jam?

Because cane sugar, absent from this recipe, usually provides a good part of the structure. The Kazidomi apricot jam relies on fruit pectin and a gentle cook, which protects the taste of the fruit but gives a runnier consistency. It spreads well, but it does slide.

How is the apricot jam used?

On fresh bread, a rusk, a yoghurt or a bowl of muesli, and as a filling for tarts, shortbread and rolled sponges. Loosened with a spoonful of hot water, the Kazidomi apricot jam also makes a glossy glaze for a fruit tart or a flan straight out of the oven.

How long does it keep after opening?

A few weeks in the fridge, jar closed and a clean spoon every time. With no added cane sugar, the Kazidomi jam holds poorly at room temperature once started. Before opening, a dry cupboard away from light is enough, up to the durability date printed on the lid.