When I was at secondary school, I took Food Technology as one of my GCSEs. There were only 5 of us in the class (everyone obviously hated cooking hahah) but we got recruited to help make jam to sell at the school’s Christmas Bazaar. I remember having to stir up huge vats of the stuff and we made some delicious jars of classic preserves – lemon curd, mango chutney, strawberry jam…
One which struck me by surprise was an apricot jam we made using dried apricots with flaked almonds stirred in right at the end. I’d never seen that before but it stuck with me.
So that’s partially where the inspiration for this jam came from – a little twist on the classic cherry jam! In the UK we have a delicious pastry called Bakewell tart which, if you haven’t heard of it before, is a shortcrust pastry case with a layer of cherry jam topped with frangipane (an almondy, buttery cake). It is delicious as that pairing of almond with stone fruits works so amazingly together so I thought ‘why not make a Bakewell-flavoured jam!?’. And man, it is SO GOOD on toast with a bit of almond butter underneath too.
My dad and I always use Tate