Apricot and cocoa nib jam from the Jam Bake Cookbook

Pair the flavours of apricot and chocolate together for a delightfully unique jam

Image for Apricot & Cocoa Nib Jam from the Jam Bake Cookbook

As the fruit begins to grow, one's mind often wanders into the wide world of preserves.

Master preserver Camilla Wynne has no shortage of ideas for what to cook up with summer bounty in her brand new cookbook Jam Bake. With over 100 recipes, including this unique one below for apricot and cocoa nib jam, the preserves you'll be spreading on your toast, biscuits and in-between cookies will no doubt impress your friends and family.

Image for Apricot & Cocoa Nib Jam from the Jam Bake Cookbook
"This may seem like a slightly strange pairing, but we’ve known at least since the Sachertorte was introduced (c. 1832) that apricot and chocolate can play well together. This is a particularly attractive jam, bright orange and dotted with black spots, like a cartoon cheetah. Anyone would be delighted to receive it as a gift," says Camilla Wynne in the introduction to this recipe in her new cookbook.

Apricot and cocoa nib jam

1.08 kg (6 cups) pitted apricots, cut into ½-inch pieces
475 g (2¼ cups + 2 Tbsp) sugar
115 g (⅓ cup) honey
60 mL (¼ cup) lemon juice
2 tbsp cocoa nibs

In a large bowl, combine the apricots, sugar, honey, and lemon juice and let macerate for at least 15 minutes, or up to 1 week, covered, in the refrigerator.

Transfer the mixture to a pot or preserving pan. Heat on medium-high, stirring occasionally.

When the mixture comes to a boil, add the cocoa nibs. Continue to boil hard, stirring frequently.

When the setting point is reached, remove from the heat and ladle into the prepared jars to within ¼ to ⅛ inch of the rim.

Remove any air bubbles, wipe the rims as necessary, seal, and invert 1 to 2 minutes.

Flip right side up and let the jam sit, undisturbed, for 24 hours.

Makes four to five 250 mL (8 oz) jars