Home-made jams | Official website of the tourist office around the Ideal Palace

Advice from mamy Paulette

There’s nothing better than homemade or locally made jam!
It’s so easy and so good. A few tips to make sure your jars are successful and can be enjoyed all year round: Wash your utensils and jars well in very hot water. Sort your fruit well. Follow the recipe and store them properly.

Mamy Paulette, queen of home-made jams

The recipe

Multiple pots | Very easy.

INTEGRATED

1.2 kg pitted, weighted apricots
1 kg jelly sugar (1.2 kg caster sugar or granulated sugar)
1 lemon

PREPARATION

Choose ripe apricots. Rinse them, pit them and cut them into pieces.
Weigh them.
Squeeze lemon to extract juice.
Place the apricots, sugar and lemon juice in a jam pan, mix and let macerate for a few hours.
Bring to a boil. From this point, count the cooking time: 7 minutes with a sugar jelly, otherwise 15 to 20 minutes.
Maintain a high heat and stir often.
Check for doneness by pouring a few drops onto a cold plate and then tilting the plate, the jam should flow gently.
Skim then proceed without delay to put in jars, close them and turn them 1 minute, then put them back to let them cool.

Tip: To check the jam, pour a few drops on a cold plate then tilt the plate. The jam should run smoothly.