杏桃果醬

The apricot chunks are noticeably chunky, not just a smooth puree, so you can actually taste the fruit. It's sweet without being cloying, which is rare for a jam. I've been using it on toast and even stirred into yogurt.

The pectin gives this jam a perfect spreadable consistency without being too runny. I've been using it on toast and scones, and the apricot chunks feel substantial.

I love how the apricot flavor really comes through without being overly sweet—it's perfect on my morning toast. The set is just right, not too firm, and a little goes a long way.