Apricots, Currants, Grand Marnier and White Pepper = Jam

This is a jam for grown ups.  It`s bitter, sweet and savory all at the same time.  I`m not sure what we`ll use it for yet (we`ll figure that out once we taste the first open jar) but I suspect cheese and roasting are going to play a role (two different roles to be technical).  Scones or biscuits are also likely allies.

The jam may not completely set at first – it can thicken over the following 2-3 weeks so be patient and you should see the results you are looking for.  The seeds and skin of fruit contain the most pectin so the currants are a big help in setting things up here.

Apricots, Currants, Grand Marnier and White Pepper = Jam White Pepper Preserving Recipes Grand Marnier Currant Apricot

Recipe adapted from the Bernardin Complete Book of Home Preserving which likely matches the Ball book in the US).

Ingredients (Makes about 8 half-pints)

  • 4 cups red currants (stemmed)
  • 5 cups chopped apricots with the pits removed
  • Zest and juice of 1 lemon
  • 7 cups granulated sugar
  • 0.5 tablespoon white pepper (black would do but the small size of the pepper pieces is most desirable to evenly spread their bite through the jam)
  • 0.25 Cup of Grand Marnier


  1. Bring fruit to a gentle roll over medium-high heat.
  2. Add sugar gradually – about a half-cup at a time.  Stir, incorporate, repeat.Keep at a moderate boil for about 15 minutes, stirring to prevent sticking.  Cook till thick.
  3. If you think it`s ready, remove from heat and do freezer test (it`s explained in the middle of this post)
  4. Skim foam, fill hot, clean jars and process in a water bath for 10 minutes.

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