May 31, 2013
I was in Scotland a couple of years ago. Every morning for breakfast we would have the most delicious multi-grain bread with apricot rosemary jam. Months later, when I was home and unemployed, I decided it was time to recreate the jam. I went on a canning spree and made a bunch of different jams, and the apricot rosemary one was the most successful. I used it to mix into my yogurt and to eat with freshly baked scones and bread.
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