Apricots are finally in season! …if you can keep your hands and mouth off them long enough to make this jam, I encourage you to do so. On my first attempt I ate all four apricots before even pulling my knife out, so the fact that this jam made it to my table (the second time around) is a huge success.
Apricot Jam with Thai Chili and Sweet Basil
- 4 fresh apricots
- 1/2 teaspoon fresh chopped sweet basil
- 1 pinch minced Thai chilies
- 1 tablespoon water
- 1/4 cup sugar
Wash the apricots, remove the stems and roughly chop. Place all ingredients into a small pot and bring to a boil over medium heat. Allow to gently simmer for 20 minutes or until thickened. Remove from heat and mash with a fork or pulse with an immersion blender. Return to stove over low heat and stir in additional chilies or basil as desired. Add more water for a thinner consistency or allow to reduce further for a thicker jam. Pour into a resealable container and store in the refrigerator.
If you like more of a kick, by all means add more chilies. I like my jam to have more of a subtle hint…so I can eat more of it in one sitting, obviously.
Enjoy it as a sandwich spread or an accompaniment to your charcuterie board. My new favorite is using it to top my morning oatmeal!