I am not a big breakfast fan and bread is always my favorite in the morning with a cup of hand drip coffee. To go with the milk loaf I made on the other day, apricot should be a good choice. I rarely buy jam these days and it’s something I’m happy to make year round.
Apricot jam is incredibly easy to make. I used 600 g pitted apricots and 360g brown sugar (about 60% of one part fruit) to make two bottles of 300g jam. I do not recommend using less sugar as it may not set correctly. By adding few drops of lemon juice and congnac at the end gives it more flavor.