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Every summer our mom gets apricots and red currants and makes this jam. It is the most vibrant jam we know, both in color and taste! Cracking open a jar on a rainy late fall day is a simple joy: The bright red-orange color and sweet-tart flavor instantly transports you back to summer. We hope you’ll enjoy this treat as much as we do!

For 4 large or 6 small jars

35 oz apricots (weighed with pit) 500 g red currants 500 g gelling sugar (3:1, vegan)

Wash the fruit, core and quarter the apricots, pluck the currant from the panicles. Mix the fruit with the sugar in a tall saucepan and let it stand for 30 minutes. Bring the mixture to a boil, stirring, boil for 4 minutes at a bubbling boil (or according to package directions on the gelling sugar). Immediately pour the jam into the (sterilized) jars. Close jars tightly and let cool. Once opened, store the jam in the refrigerator.


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